Hungarian Nut Crescents
Delight in the timeless charm of Hungarian Nut Crescents, a traditional Eastern European pastry brimming with flavor and elegance. These delicate crescent-shaped cookies feature a buttery, tender dough enriched with sour cream and vanilla, encasing a sweet, nutty filling of finely ground walnuts, sugar, and a hint of cinnamon. Perfectly golden and sprinkled with powdered sugar for a melt-in-your-mouth finish, these pastries are an ideal treat for holiday gatherings, afternoon tea, or simply indulging your sweet tooth. With easy-to-follow steps and a short chill time to ensure the dough's perfect texture, these crescents bring a taste of heritage and warmth to any occasion. If you’re searching for a dessert that combines old-world sophistication with approachable simplicity, Hungarian Nut Crescents are your must-try recipe.
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Recipe Information
Ingredients
- 240 grams All-purpose flour
- 170 grams Unsalted butter
- 120 grams Sour cream
- 1 Egg yolk
- 1 teaspoon Vanilla extract
- 100 grams Granulated sugar (for filling)
- 100 grams Walnuts, finely ground
- 1 teaspoon Ground cinnamon
- 50 grams Powdered sugar (for dusting)
Instructions
In a large mixing bowl, combine the all-purpose flour and unsalted butter. Use your fingers or a pastry cutter to work the butter into the flour until the mixture resembles coarse crumbs.
Add in the sour cream, egg yolk, and vanilla extract. Mix until a soft dough forms. Be careful not to overmix.
Divide the dough into two equal portions, wrap each portion tightly in plastic wrap, and refrigerate for at least 1 hour to chill.
Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
In a small bowl, mix the granulated sugar, finely ground walnuts, and ground cinnamon to create the filling.
Roll out one portion of the chilled dough on a lightly floured surface to a thickness of about 3 mm (1/8 inch). Cut the dough into 8 cm (3-inch) circles using a cookie cutter or the rim of a glass.
Place 1 teaspoon of the walnut filling mixture onto the center of each dough circle. Gently fold the dough over the filling, forming a crescent shape, and pinch the edges to seal.
Place the crescents onto the prepared baking sheets, leaving at least 2 cm (1 inch) of space between each pastry.
Bake in the preheated oven for 13-15 minutes, or until the crescents are lightly golden on the edges.
Let the crescents cool slightly, then generously dust them with powdered sugar while they are still warm. Allow them to cool completely before serving.
Nutrition Facts
Calories |
3662 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 241.8 g | 310% | |
| Saturated Fat | 109.1 g | 546% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 621 mg | 207% | |
| Sodium | 119 mg | 5% | |
| Total Carbohydrate | 358.1 g | 130% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 162.3 g | ||
| Protein | 48.0 g | 96% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 376 mg | 29% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 775 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
