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Sweet Poppy Seed Crescents

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Ingredients
  Sugar 1 Tablespoon
  Warm milk 125 Milliliter (1/2 Cup 110°F, 43°C)
  Active dry yeast 1 1⁄2 Tablespoon (Package)
  Flour 450 Gram (3 Cups)
  Salt 1 Pinch
  Butter 120 Gram (8 Tablespoon)
  Dairy sour cream 250 Milliliter (1 Cup)
  Egg 1
  Milk 175 Milliliter (3/4 Cup)
  Sugar 120 Gram (1/2 Cup)
  Poppy seeds 1 Tablespoon
  Chopped toasted hazelnuts 100 Gram
  Raisins 175 Gram, chopped
  Honey 175 Gram (1/2 Cup)
  Egg yolk 1 , beaten
Directions

To make yeast dough, stir a pinch of sugar into milk; sprinkle with yeast.
Let stand 5 minutes.
Stir gently.
Sift flour, remaining sugar and salt into a large bowl.
Melt butter; cool slightly.
Lightly beat butter, sour cream and egg into yeast mixture.
Pour into flour mixture, combining to make a dough.
On a floured surface, knead dough until smooth.
Cover and let rise in a warm place 20 minutes.
Grease a baking sheet.
To make filling, heat milk and sugar in a medium saucepan, stirring until sugar dissolves.
Stir in poppy seeds, hazelnuts and raisins; boil until thickened.
Stir in honey; cool.
Preheat oven to 425°F (220°C).
Halve dough.
On a floured surface, roll out each half to a 15x10.-inch (38x25-cm) rectangle.
Divide each rectangle into fifteen 5x2-inch (12.5x5-cm) rectangles.
Place some filling down the middle of each rectangle.
Brush edges with egg yolk; fold dough over.
Curve into crescents.
Place on baking sheet; brush w|th egg yolk.
Let stand in a warm place 10 minutes.
Bake 12 to 15 minutes or until golden.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Interest: 
Everyday

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