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Hungarian nut crescents

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Ingredients/Components

sugar - 2/3 c
cinnamon - 1 tsp
vanilla - 1/2 tsp
sour cream - 2/3 c
butter or margarine - 1 c
salt - 1/8 tsp
chopped nuts - 2/3 c
flour - 2 c
egg yolk - 1 item
egg white, slightly beaten - 1 item

How to make hungarian nut crescents:

Mix salt with flour in bowl. Cut in butter until mixture makes coarse crumbs. Blend together in separate bowl sour cream, egg yolk and vanilla. Gradually add to flour mixture, mixing well. Chill until firm enough to handle, about 3 1/2 to 4 hours. Divide dough into 3 parts. Roll each part on a lightly floured board into a 9 to 10-inch circle about 1/8-inch thick. Cut each circle into 12 wedges. Mix nuts, sugar and cinnamon and sprinkle 3/4 of the mixture over the wedges. Roll from widest end to the point. Brush with egg white and sprinkle with remaining nut mixture. Bake on greased baking sheets at 350° for 18 to 20 minutes. Yield: 3 dozen.

Recipe categories: Desserts, European, Hungarian.

Rating:

3.4

Average rating: 3.4, total votes: 5

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Related ingredients:

sugar, eggs, vanilla, pkg, salt