Sweet Poppy Seed Crescents Recipe
When Sweet Poppy Seed Crescents can be made at home, why go to a restaurant for it? I prepare this yum Sweet Poppy Seed Crescents as a Dessert every month or even more often. If you like this recipe of Sweet Poppy Seed Crescents, please share on Facebook.
Ingredients
1 tablespoon sugar
1/2 cup (125 ml) warm milk (110°F, 43°C)
1-1/2 pkgs. active dry yeast
3 cups (450 g) flour
Pinch of salt
8 tablespoons (120 g) butter
1 cup (250 ml) dairy sour cream
1 egg
Filling:
3/4 cup (175 ml) milk
1/2 cup (120 g) sugar
1 tablespoon poppy seeds
1 cup (100 g) finely chopped toasted hazelnuts
1 cup (175 g) raisins, finely chopped
1/2 cup (175 g) honey
1 egg yolk, beaten
Directions
To make yeast dough, stir a pinch of sugar into milk; sprinkle with yeast.
Let stand 5 minutes.
Stir gently.
Sift flour, remaining sugar and salt into a large bowl.
Melt butter; cool slightly.
Lightly beat butter, sour cream and egg into yeast mixture.
Pour into flour mixture, combining to make a dough.
On a floured surface, knead dough until smooth.
Cover and let rise in a warm place 20 minutes.
Grease a baking sheet.
To make filling, heat milk and sugar in a medium saucepan, stirring until sugar dissolves.
Stir in poppy seeds, hazelnuts and raisins; boil until thickened.
Stir in honey; cool.
Preheat oven to 425°F (220°C).
Halve dough.
On a floured surface, roll out each half to a 15x10.-inch (38x25-cm) rectangle.
Divide each rectangle into fifteen 5x2-inch (12.5x5-cm) rectangles.
Place some filling down the middle of each rectangle.
Brush edges with egg yolk; fold dough over.
Curve into crescents.
Place on baking sheet; brush w|th egg yolk.
Let stand in a warm place 10 minutes.
Bake 12 to 15 minutes or until golden.
Let stand 5 minutes.
Stir gently.
Sift flour, remaining sugar and salt into a large bowl.
Melt butter; cool slightly.
Lightly beat butter, sour cream and egg into yeast mixture.
Pour into flour mixture, combining to make a dough.
On a floured surface, knead dough until smooth.
Cover and let rise in a warm place 20 minutes.
Grease a baking sheet.
To make filling, heat milk and sugar in a medium saucepan, stirring until sugar dissolves.
Stir in poppy seeds, hazelnuts and raisins; boil until thickened.
Stir in honey; cool.
Preheat oven to 425°F (220°C).
Halve dough.
On a floured surface, roll out each half to a 15x10.-inch (38x25-cm) rectangle.
Divide each rectangle into fifteen 5x2-inch (12.5x5-cm) rectangles.
Place some filling down the middle of each rectangle.
Brush edges with egg yolk; fold dough over.
Curve into crescents.
Place on baking sheet; brush w|th egg yolk.
Let stand in a warm place 10 minutes.
Bake 12 to 15 minutes or until golden.
