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Hungarian Filled Crescents

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  Butter 1⁄2 Cup (8 tbs)
  Lard 1 Tablespoon
  All purpose flour 2 Cup (32 tbs), sifted
  Salt 1⁄4 Teaspoon
  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.

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