Sunday, 12 February 2017

Jam Filled Crescents

“There is nothing better than a friend, unless it is a friend with chocolate” 

 Linda Grayson

This recipe comes from one of many loosely scattered paper sheets with recipes stored in my house. I don’t even remember its origin, it has been there for ages. The cookies belong to simple ones. You do not have to wait until the dough rises, nor make the leaven (although the yeast is used). They disappear from a plate so quickly. Not too sweet because there is no sugar among the ingredients, their sweet flavour is enhanced by dusting with icing sugar. I used jam for filling. However, you can always use something else, such as dulce de leche, chocolate, Nutella, cheese or pudding – each version is good. It doesn’t take much time to make the cookies and they work well as a sweet afternoon snack. Perfect when accompanied by coffee, hot chocolate or cocoa. 

Ingredients: (about 30 cookies)
500 g plain flour
1 egg
250 g butter or margarine
½ cup sour cream 18%
30-40 g fresh yeast

Combine all the ingredients on a board - first chop with a knife and then knead the dough until smooth and elastic. Divide the dough into two pieces. Roll each one into a round shape and cut out triangular slices, beginning from the centre of the circle (the legs of a triangle should be longer than the base). Put ½ teaspoon of jam on the thicker end of each slice and then roll the dough from the thicker to the thinner part. When the crescents are ready place them onto a greased baking tray. Beat the egg, add two tablespoons of milk and brush over each crescent. Bake at 180°C (356°F) for about 20 minutes until they turn golden. Take out, transfer from the tray and leave to cool. Sprinkle with icing sugar.

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