Hungarian Filled Crescents
|Butter||1⁄2 Cup (8 tbs)|
|All purpose flour||2 Cup (32 tbs), sifted|
|Egg yolk||2 Small|
|Sour cream||1⁄2 Cup (8 tbs)|
|Tart jelly||1⁄2 Cup (8 tbs), stiff|
Cut butter, lard, flour and salt together with a pastry blender or work with fingertips till consistency of cornmeal.
Drop in the egg yolks, add cream and mix thoroughly.
Shape into a patty, wrap in waxed paper and chill overnight.
Roll on lightly floured board to 1/8" thickness.
Cut into rounds 3" in diameter.
Place about 1/2 teaspoon jelly off center on each round.
Fold edge near jelly, completely covering jelly.
Press down to seal, then roll up jelly-roll fashion, turn and shape into crescents.
Brush with egg and milk (1 yolk beaten with 3 tablespoons milk).
Place on baking sheet and bake in moderately hot oven (400° F.) for 10 to 12 minutes.
Remove from pan while warm, sprinkle with powdered sugar when cool.
Makes about 2 dozen.