https://budapestcookingclass.com/hungarian-walnut-crescent-cookies/
(I know it’s not Christmas but they can be eaten any time)
| Ingredients—Dough · 200 grams all purpose flour · 8 3/4 tbsp butter · 1 teaspoon lemon zest · 1/2 – 3/4 cup sour cream · 1 pinch salt Ingredients—Walnut Filling · 1/4 cup whole milk · 1/4 cup powdered sugar · 1 cup finely ground walnuts · 1/2 teaspoon lemon zest Ingredients—Topping · 1 cup icing sugar |
| Instructions 1) In a big bowl, mix the flour, the pinch of salt with the cubed butter using your hands until crumbly. 2) Add one teaspoon of lemon zest and 1/2 cup of sour cream and knead until it comes together in a nice soft dough. Add more sour cream if needed. If your dough is too sticky, add more flour. Cover with plastic wrap and let the dough rest for 20 minutes 3) In a saucepan, bring 1/4 cup of milk to a boil, add 1/4 cup of powdered sugar, 1 cup of ground walnuts and the zest of half a lemon, mix well. Turn the heat off and let it cool completely. It will get thicker as it cools. 4) Preheat the oven to 180°C (355°F). Line a baking tin with parchment paper. 5) On a floured surface, roll the dough out until 1/8 inch thick (3 mm). Cut out circles using a 7 cm (2.8”) cookie cutter. Place one teaspoon of the nut filling on each circle. Gently roll it up and stretch the rolls into crescent shapes. 6) Place them on the prepared baking sheet and bake them until they begin to get a little colour, it takes around 25 minutes, but it depends on your oven. It can take a bit less or more time. 7) Take them out and one by one immediately roll the hot cookies into the icing sugar. |
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