Hungarian Coffee Crescents
|All purpose flour||3 Cup (48 tbs)|
|Unsalted butter||1 Cup (16 tbs)|
|Egg yolks||3 , beaten|
|Dry yeast/2 cakes fresh yeast dissolved in 1/2 cup lukewarm milk||2 Tablespoon|
|Vanilla||1 1⁄2 Teaspoon|
|Egg whites||3 (At Room Temperature)|
|Sugar||1 Cup (16 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Ground walnuts/Pecans||1⁄2 Cup (8 tbs)|
|Egg||1 , beaten|
For pastry: Combine dry ingredients in processor or bowl.
Cut in butter until mixture resembles coarse meal.
Add yolks, yeast mixture and vanilla and blend until combined.
Wrap tightly and refrigerate overnight.
Remove dough from refrigerator and divide into 6 equal pieces.
For filling: Beat egg whites until stiff peaks form.
Gradually beat in 2/3 cup sugar.
Combine remaining sugar with cinnamon and nuts.
Grease baking sheet(s) or use heavy duty foil.
Roll out 1 piece of dough into very thin round on lightly floured surface.
Brush with egg white and then sprinkle with some of nut mixture.
Using sharp knife, cut into 8 equal wedges.
Starting at large end, roll wedges up, shaping gently into crescent.
Transfer to prepared sheet(s) or foil, spacing about 2 inches apart.
Repeat with remaining dough.
Let stand at room temperature 30 minutes to rise.
Preheat oven to 350° F .
Lightly brush each crescent with beaten egg.
Bake until crisp and pale gold, about 20 minutes.
Let cool on wire rack.
Dust with powdered sugar.
If baking crescents ahead, let cool, wrap tightly and freeze.
Defrost in refrigerator the day before serving.
Crisp in 350°F oven on day of party .
When cool, arrange on serving platter and cover lightly; do not return crescents to refrigerator.