Sunday, October 12, 2014

Walnut crescent ~ Pozsonyi kifli

Hi Dears, 
As I promised I brought this tasty walnut crescent recipe, that we learnt in school. 
The shining is not as beautiful as it was supposed to be. (It should be fragmented as the beiglis, you can reach it, if you lubricate the top of them with egg yolk a few times, and you should wait until it dries, then lubricate again. I didn't wait enough,because I baked them late in the evening, and I just couldn't wait. :D ) 
So, let's move on, I think they are still beauties. :)


for the pastry:
  • 250 g = 1 cup of flour
  • 100 g = 2/5 cup of margarine/butter
  • 25 g of powdered sugar
  • 5 g of yeast
  • 75 ml of milk
  • 1 egg yolk
for the stuffing:
  • 250 g = 1 cup of minced walnut
  • 125 g = 0.5 cup of crystal sugar
  • 1 dl of water
  • 25 g = 2 tbsp of honey
  • 1 grated lemon peel
  • 1 tbsp of vanilla sugar
  • +1 egg yolk for lubricating


1. Firstly, work together the flour with the margarine with your hands.

2. Put the yeast in the cold milk.
3. Then add the powdered sugar with the egg yolk, and pour the milky yeast as well.

4. Knead it well, and when it's ready, put it to the fridge for about 20 minutes.

5. For the stuffing mix the sugar (both crystal and vanilla) with the water, and heat it up, for about 110 degree Celsius, to get a sugar syrup. Then ad the honey to it.

6. Mix the walnut with the grated lemon peel, then pour the hot syrup on it, and stir them well.

7. When our pastry cooled down, make 3 grams of pastry balls from it.

8. Roll them out,and put 2.7 grams of stuffing in the middle, and roll them to a crescent. Place them on a baking sheet-ed tray.

9. Lubricate the top with egg yolk. Then wait 20-30 minutes, and lubricate again, but with egg white, then wait again for 20 minutes. (It will create a fragmented beautiful coverage)

2nd baking: (much organized :) )

10. Then bake them in 180 degree Celsius for about 20 minutes.
2nd baking:  

xoxo: Hajni

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