ReceptnaptárChestnut crescents
Chestnut crescents are crumbly, buttery pastry with a chestnut filling, small crescent-shaped biscuits. In the old recipe the chestnuts had to be boiled, peeled and sieved; today the filling is ready in 5 minutes from ready-made chestnut purée, so the whole biscuit is made much faster.
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Ingredients
Method
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- Mix the flour with the salt and icing sugar, add the cold butter and rub it in by hand or with a food processor until crumbly. Add the egg yolks and sour cream and quickly bring the dough together (do not overwork it). Wrap in cling film and chill for at least 30 minutes.
- Meanwhile, mix the chestnut purée with the icing sugar, vanilla sugar and milk until smooth. Add just enough milk to get a soft but shapeable mixture.
- Preheat the oven to 190°C and line the tray with baking paper.
- Roll the dough out on a floured board to about 3 mm thick and cut rounds with a 6-7 cm biscuit cutter.
- Shape the chestnut mixture into small finger-thick rolls, lay one in the centre of each dough round, roll it up and bend it into a crescent shape. Place on the tray.
- Bake at 190°C for 12-15 minutes, until the edges of the crescents are lightly golden. Let them cool a little on the tray, then dust generously with vanilla icing sugar.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
Tips
- Keep the butter cold and do not overwork the dough; that is what makes the crescents crumbly.
- Always rest the dough in the fridge, which makes it easier to roll out.
- The filling should be shapeable but not sticky; if it is soft, chill it for 15 minutes.
- If the dough falls apart, press it together gently and dust the surface with flour while rolling.
- They keep in an airtight box for 1 week; let them cool completely before dusting.
Frequently asked questions
Why does the filling leak out?
If the filling is too soft or you did not seal the dough well; chill the filling and press the ends of the dough down firmly.
Can they be frozen?
Yes, raw, frozen on the tray and then stored in a bag for 2 months; they can be baked from frozen, adding 3-4 minutes to the baking time.
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