Ukranian Almond Crescents
Source of Recipe
Moosewood restaurant cookbooks
List of Ingredients
PASTRY:
2 1/2 cups flour
1 package dry yeast
1 cup sweet butter, room temperature
2 egg yolks, beaten
3/4 cup sour cream
FILLING:
2 cups almonds, toasted, coarsely ground
3/4 cup firmly packed brown sugar
2 egg whites
1 pinch saltRecipe
For pastry, mix together the flour and yeast in medium bowl. Cut in the butter iwth a pastry fork until the mixture resembles coarse meal. Stir in the egg yolks and sour cream, mixing well; the mixture will still be crumbly. Form the dough into a ball using your hands, working it as little as possible. The less you knead, the more tender the pastry will be; the dough will be tacky. Wrap it in waxed paper and chill for at least 2 hours.
Prepare filling by combining the ground almonds and sugar in small bowl. Beat the egg whites and salt together until stiff, but not dry, and carefully fold them into the nut mixture. Preheat the oven to 375ºF. When the dough is well chilled, divide it into three balls. Using a floured rolling pin, roll out three circles about 1/8" thick. Work on a well floured surface to prevent dough from sticking.
Cut each circle into eight pie-shaped wedges and spread the wedges with the filling. Starting at the wide end, roll each wedge up likea little croissant, then pull the ends ito a curve to form a "horn". Make sure the point is on the bottom to keep sealed. Place almond crescents on lightly oiled baking sheet and bake for about 30-40 minutes or until golden and puffed.
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