Small tasty crescents with favourite Christmas fillings.
recipe,photo-recipe,ground poppy seeds,ground walnuts,Pastry,Christmas
No. of servings
1. Dough preparation
unsalted butter 4.75 oz (135 g)
Warm up and melt the butter.
Put a little sugar and flour into a lukewarm milk, add yest and let the starter rise.
In a bowl pour both kind of flour, add sugar, pinch of salt, egg yolks, pour in butter and starter.
Properly knead thicker, non-sticky dough.
Cover the dough and let it rise in a warm place for about an hour.
Take pieces of the dough, form the balls and measure. Each ball has 25 g.
Cover the balls and let it rise for 20-25 minutes.
8. Poppy seeds filling
Cook the milk with sugar, pour in poppy seed, blend, recook, remove from the heat and cover.
9. Walnut filling
Cook the milk with sugar, pour in walnuts, blend, recook, remove from the heat and cover.
10. Filling and forming of crescents
Roll out half of balls into thin oval shapes (about 12x6 cm).
Evenly divide poppy seed filling over the prepared ovals. Form the filling into the cylinder.
Slighly overlap the edges of dough over the filling.
Overlap top edge of dough and bottom edge over the filling (they should overlap only slightly just to join)...
Turn the dough with connection down...
...and with hands gently finish the form so small cylinder, about 13-14 cm long, is created.
Bend poppy seed crescents into a horseshoe and place them on the tray covered with baking paper.
Beat the egg yolks with water and brush the crescents. Let it dry in a cold place.
Repeat the process with second half of balls and fill them with walnut filling. Shape the crescents into a half-moon.
Let the crescents rise in a warm place for 15 minutes.
Bake at 390°F (200°C) for 15-18 minutes.
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.
|all-purpose flour / plain flour||7||oz||200||grams|
|ground poppy seeds||7||oz||200||grams|
|semi skimmed milk 1,5%||0.9||cup||220||milliliters|