Nusskipferl Nut Crescents Food

UKRAINIAN ALMOND CRESCENTS

Steps:

• Pastry: For the pastry, mix together the flour and yeast in a medium bowl.
• Cut in the butter with a pastry fork until the mixture resembles coarse meal.
• Stir in the egg yolks and sour cream and mix well.
• The mixture will still be crumbly.
• Form the dough into a ball using your hands, working it as little as possible.
• The less you knead, the more tender the pastry will be.
• The dough will be tacky.
• Wrap it in waxed paper and chill it for at least 2 hours.
• Prepare the FILLING by combining the ground almonds and sugar in a small bowl.
• Beat together the egg whites and salt until stiff, but not dry, and carefully fold them into the nut mixture.
• Preheat the oven to 375 F.
• When the dough is thoroughly chilled, divide it into three balls.
• Using a floured rolling pin, roll out three circles about 1/8" thick.
• Work on a well-floured surface to prevent the dough from sticking.
• Cut each circle into eight pie-shaped wedges and spread the wedges with the filling.
• Starting at the wide end, roll each wedge up like a little croissant and then pull the ends into a curve to form a"horn.
• "Make sure the point is on the bottom so the"horns" will not open up while baking.
• Place the almond crescents on a lightly oiled baking sheet and bake for about 30- 40 min, until golden and puffed.

VANILLE KIPFERL II

Steps:

• In a large mixing bowl, combine flour and salt. Cut in the butter until the size of small peas and mix in with your hands.
• Mix 1/2 cup confectioners' sugar, the egg, 3 teaspoons of vanilla sugar, and ground almonds into the flour mixture. Place the dough in the refrigerator for 30 minutes.
• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Divide the dough into several parts. Roll each section of dough into logs approximately 1/2 inch thick. Cut the logs into 1-inch pieces, and bend the pieces into a crescent shape (just like a croissant). Place the kipferl on the baking sheet and chill them for 15 minutes.
• Bake in the preheated oven until the edges are golden brown, 10 to 15 minutes. Let cool slightly.
• Combine 6 tablespoons confectioners' sugar and 1 1/2 teaspoons vanilla sugar and toss to mix.
• While still warm, carefully remove kipferl from the baking sheet and dip them in sugar to coat.

CZECH PRUNE CRESCENTS

Steps:

• Dissolve yeast in 1/4 cup warm water.
• Mix flour, salt, sugar.
• Cut in butter or lard.
• Add milk, egg yolks, and yeast.
• Mix well and refrigerate overnight. the dough is VERY soft and you need it to be cold to even work with it ,it does rise in frig very well . i always use gluten in my baking .
• Divide into 4 pieces. use floured hands to do this dough is still soft
• Roll out (EACH PIECE) 1/4 inch thick.
• Spread on filling and roll up like a jelly roll. i sprayed cookie sheet with pam and patted out with floured hands
• Place on a cookie sheet (It doesn't say to make a crescent shape but I think you do here).and you need LARGE COOKIE SHEET. as you see from pictures they rose and spread like crazy
• Let rise 1 hour. (IT DID NOT TAKE AN HOUR FOR ME TO GET DOUBLED ).
• Bake 30 minutes at 350 degrees Fahrenheit.
• Ice with powdered sugar frosting, warm or cold.
• FILLING:.
• Beat 3 egg whites until stiff.
• Add 1 cup sugar.
• Fold in 1 cup cooked cut up prune.

CHERRY CREAM CRESCENTS

Steps:

• In a mixing bowl, beat cream cheese, sugar and egg yolk.
• Separate dough into 16 triangles; place on lightly greased baking sheets.
• Spread 1 tablespoon of cream cheese mixture near the edge of the short side of each triangle.
• Top with 1 tablespoon pie filling.
• Fold long point of the triangle over filling and tuck under dough.
• Lightly beat egg white, brush over rolls.
• Bake 350 degrees for 15 to 20 minutes or until golden brown.

NUSSKIPFERL (NUT CRESCENTS)

Steps:

• Preheat oven to 350°F.
• Mix yeast, flour, butter, sour cream and egg yolks thoroughly until dough is formed.
• Cover and let dough rest 1 hour.
• For filling beat egg whites until soft peaks form.
• Fold in nuts, sugar, and vanilla.
• Roll dough 1/8-inch thick.
• Cut out rectangles about 2 X 3-inches.
• Spread with 1 t of filling.
• Roll up jelly roll fashion.
• Place on greased baking sheets and curve to form crescents.
• Bake for 15 to 20 minutes, or until lightly browned.
• Cool on wire racks and store in airtight tins.