Sweet Poppy Seed Crescents Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineCourse
MethodInterest Group

Ingredients

 Sugar1 Tablespoon
 Warm milk1/2 Cup (16 tbs)
 1-1/2 pkgs. active dry yeast
 Flour3 Cup (16 tbs)
 Salt1 Pinch
 Butter8 Tablespoon
 Dairy sour cream1 Cup (16 tbs)
 Egg1
 Milk3/4 Cup (16 tbs) (Filling:)
 Sugar1/2 Cup (16 tbs) (Filling:)
 Poppy seeds1 Tablespoon (Filling:)
 Toasted hazelnuts1 Cup (16 tbs), finely chopped (Filling:)
 Raisins1 Cup (16 tbs), finely chopped (Filling:)
 Honey1/2 Cup (16 tbs) (Filling:)
 Egg yolk1 , beaten (Filling:)

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.
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