Ukrainian Almond Crescents

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READY IN: 1hr 5mins
SERVES: 24
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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