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Hungarian nut crescents

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Ingredients/Components

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

How to make hungarian nut crescents:

Combine flour and salt. Cut in butter with a pastry blender until mixture resembles coarse crumbs. Blend sour cream, egg and vanilla with fork. Gradually add to flour mixture. Mix until well blended. Chill for 3 to 4 hours or until firm enough to handle. Divide dough into 3 parts. On a lightly floured board, roll each part into a 9 to 10 inch circle about 1/8 inch thick. Cut each circle into 12 wedges. Combine nuts, sugar and cinnamon. Sprinkle 3/4 of the mixture over the wedges. Roll each wedge from the widest end to point. Brush with egg white and sprinkle with remaining nut mixture. Bake on a greased 15 x 10 x 1-inch baking sheet at 350° for 25 minutes.

Recipe categories: Desserts, European, Hungarian.

Rating:

3.1

Average rating: 3.1, total votes: 7

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