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Posted by Olga at recipegoldmine.com 1/5/2002 9:12 am
Source: Traditional Ukrainian Cookery - S. Stechishin
These yeast dough crescents are simply terrific for a brunch, for afternoon
tea, or as an after-school snack for children.
Dough :
1 envelope dry yeast
1 cup evaporated milk
4 large eggs
4 cups all-purpose flour
1/2 pound butter
Glaze:
1/4 cup honey mixed with 1 tablespoon sherry
Almond Filling:
1/2 cup unpeeled almonds
1 cup blanched almonds
1 cup granulated sugar
2 tablespoons heavy cream or evaporated milk
1/4 teaspoon almond extract
Dough: Dissolve yeast in 1/2 cup warm milk, add 1 tablespoon sugar, and allow
to foam for a few minutes. Beat sugar and eggs until thick. Alternately add
milk, yeast mixture, and flour to form a soft dough. Roll out into a rectangle
1 inch thick, brush surface with melted butter, and roll tightly. Cut into thirds,
and refrigerate covered in plastic wrap for 4 hours or overnight.
Almond Filling: Roast unpeeled almonds in heavy skillet until brown but not
burned. Grate or process all almonds fine. Add sugar, cream, and almond extract,
and mix until thick. Add a little more cream if too thick.
Roll one-third of the dough into a rectangle 1/2 inch thick. with a sharp
knife cut 4-inch squares. Place 1 tablespoon filling in each square, fold to
make a triangle, and roll up. Place on greased baking sheet and shape into crescents
or "horns." Repeat with remaining ingredients. Allow to rise double. Bake in
preheated 350 degree F oven for 25 minutes or until golden. Brush with honey
glaze and return to oven for 5 more minutes. Cool on racks.
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