Walnut and Poppyseed Crescents
![Walnut and Poppyseed Crescents](https://www.yumecipe.com/_site_media/com_strava/mod_recepty/recipe/00001370/img_en_4x3/walnut-and-poppyseed-crescents_00180.jpg)
Small tasty crescents with favourite Christmas fillings.
recipe,photo-recipe,ground poppy seeds,ground walnuts,Pastry,Christmas
Pastry
Ingredients
Ingredients
all-purpose flour / plain flour | 7 | oz | 200 | grams | |
egg yolk | 4 | pcs | 4 | pieces | |
flour medium | 8.75 | oz | 250 | grams | |
flour medium | 1 | tsp | 1 | teaspoon | |
fresh yeast | 1 | oz | 30 | grams | |
ground poppy seeds | 7 | oz | 200 | grams | |
ground walnuts | 7 | oz | 200 | grams | |
powdered sugar | 1.75 | oz | 50 | grams | |
salt | - | ||||
semi skimmed milk 1,5% | 0.9 | cup | 220 | milliliters | |
sugar granulated | 1 | tsp | 1 | teaspoon | |
sugar granulated | 5.75 | oz | 160 | grams | |
unsalted butter | 4.75 | oz | 135 | grams | |
water | 1 | tbsp | 1 | tablespoon |
Recipe
![](https://www.yumecipe.com/_site_media/com_photogallery/recipe/00001370/small/IMG_9593.jpg)
2.
fresh yeast 1 oz (30 g) • semi skimmed milk 1,5% ½ cup (120 ml) • sugar granulated 1 tsp • flour medium 1 tsp
Put a little sugar and flour into a lukewarm milk, add yest and let the starter rise.
![](https://www.yumecipe.com/_site_media/com_photogallery/recipe/00001370/small/IMG_9598.jpg)
3.
all-purpose flour / plain flour 7 oz (200 g) • flour medium 8.75 oz (250 g) • powdered sugar 1.75 oz (50 g) • salt • egg yolk 2 pcs
In a bowl pour both kind of flour, add sugar, pinch of salt, egg yolks, pour in butter and starter.
![](https://www.yumecipe.com/_site_media/com_photogallery/recipe/00001370/small/IMG_9601.jpg)
4.
Properly knead thicker, non-sticky dough.
![](https://www.yumecipe.com/_site_media/com_photogallery/recipe/00001370/small/IMG_9602.jpg)
5.
Cover the dough and let it rise in a warm place for about an hour.
![](https://www.yumecipe.com/_site_media/com_photogallery/recipe/00001370/small/IMG_9610.jpg)
6.
Take pieces of the dough, form the balls and measure. Each ball has 25 g.
![](https://www.yumecipe.com/_site_media/com_photogallery/recipe/00001370/small/IMG_9613.jpg)
7.
Cover the balls and let it rise for 20-25 minutes.
![](https://www.yumecipe.com/_site_media/com_photogallery/recipe/00001370/small/IMG_9615.jpg)
8. Poppy seeds filling
semi skimmed milk 1,5% 3.25 tbsp (50 ml) • sugar granulated 2.75 oz (80 g) • ground poppy seeds 7 oz (200 g)
Cook the milk with sugar, pour in poppy seed, blend, recook, remove from the heat and cover.
![](https://www.yumecipe.com/_site_media/com_photogallery/recipe/00001370/small/IMG_9605.jpg)
9. Walnut filling
semi skimmed milk 1,5% 3.25 tbsp (50 ml) • sugar granulated 2.75 oz (80 g) • ground walnuts 7 oz (200 g)
Cook the milk with sugar, pour in walnuts, blend, recook, remove from the heat and cover.
![](https://www.yumecipe.com/_site_media/com_photogallery/recipe/00001370/small/IMG_9608.jpg)
10. Filling and forming of crescents
Roll out half of balls into thin oval shapes (about 12x6 cm).
![](https://www.yumecipe.com/_site_media/com_photogallery/recipe/00001370/small/IMG_9617.jpg)
11.
Evenly divide poppy seed filling over the prepared ovals. Form the filling into the cylinder.
![](https://www.yumecipe.com/_site_media/com_photogallery/recipe/00001370/small/IMG_9618.jpg)
12.
Slighly overlap the edges of dough over the filling.
![](https://www.yumecipe.com/_site_media/com_photogallery/recipe/00001370/small/IMG_9620.jpg)
13.
Overlap top edge of dough and bottom edge over the filling (they should overlap only slightly just to join)...
![](https://www.yumecipe.com/_site_media/com_photogallery/recipe/00001370/small/IMG_9622.jpg)
14.
Turn the dough with connection down...
![](https://www.yumecipe.com/_site_media/com_photogallery/recipe/00001370/small/IMG_9625.jpg)
15.
...and with hands gently finish the form so small cylinder, about 13-14 cm long, is created.
![](https://www.yumecipe.com/_site_media/com_photogallery/recipe/00001370/small/IMG_9626.jpg)
16.
Bend poppy seed crescents into a horseshoe and place them on the tray covered with baking paper.
![](https://www.yumecipe.com/_site_media/com_photogallery/recipe/00001370/small/IMG_9628.jpg)
17.
Beat the egg yolks with water and brush the crescents. Let it dry in a cold place.
![](https://www.yumecipe.com/_site_media/com_photogallery/recipe/00001370/small/IMG_9630.jpg)
18.
Repeat the process with second half of balls and fill them with walnut filling. Shape the crescents into a half-moon.
![](https://www.yumecipe.com/_site_media/com_photogallery/recipe/00001370/small/IMG_9632.jpg)
19.
Let the crescents rise in a warm place for 15 minutes.
![](https://www.yumecipe.com/_site_media/com_photogallery/recipe/00001370/small/IMG_9635.jpg)
20.
Bake at 390°F (200°C) for 15-18 minutes.
![](https://www.yumecipe.com/_site_media/com_photogallery/recipe/00001370/small/IMG_9638.jpg)
21.
Let the baked crescents cool down. Store in a closed container in and keep cold. It is best at the next and following days after baking.
![](https://www.yumecipe.com/_site_media/com_photogallery/recipe/00001370/small/IMG_9647.jpg)
Bon appetit!