ukrainian crescents

Categories
None
Yield
1 Servings
MeasureIngredient
Envelopes dry yeast
½ cup Lukewarm milk
1 tablespoon Sugar
5 cups Flour
½ cup Sugar
1 cup Butter
3 larges Eggs
1 cup Sour cream
1 tablespoon Lemon juice
Lemon ; Zest of
Egg beaten with a little water for glaze
1 tablespoon Poppy seeds for top; (optional)
½ pounds Poppy seeds
½ cup Sugar
2 tablespoons Heavy cream
Egg yolk
Lemon ; Zest of

DOUGH FOR CRESCENTS

POPPY SEED FILLING

Polish/Ukrainian

Sprinkle yeast on milk, stir in 1 tablespoon sugar, and allow to foam.

Combine flour and sugar, and cut in chopped butter. Beat eggs and add sour cream, lemon juice and lemon rind. Add yeast mixture and egg mixture to flour, and knead lightly into medium-soft dough. Or, combine flour, sugar and butter in processor and pulse a few times, them with machine running add yeast mixture and egg mixture until a ball of dough forms. cover with plastic wrap and refrigerate for 1 to 2 hours or overnight.

Poppy seed filling: Pour boiling water over seeds and let stand for about 1 hour. Drain and repeat. Place seeds in a damp towel and squeeze out water.

Grind in processor until seeds release milk and turn light gray, then add sugar, cream, egg yolk and lemon rind.

On a lightly floured work surface, roll half of the dough into a 10-12-inch circle less than ½-inch thick. With a sharp knife cut 8 wedges. Spread 1 teaspoon filling at the wide edge, spreading almost to the edges. Roll up toward point. Place on greased or nonstick baking sheet and shape into crescents or "horns". Repeat with remaining ingredients. Bake in preheated 350 degree oven for 20 minutes or until brown. (This dough browns quickly.) Brush with glaze and sprinkle with poppy seeds. Cool on racks. Serve with tea or coffee.

Note: Strawberry or prune preserves may be used instead of poppy seed filling.

Posted to recipelu-digest by LSHW <shusky@...> on Feb 19, 1998

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