3 cups all-purpose flour
3/8 teaspoon salt
¼ cup sugar
1 1/4 cups unsalted butter, very cold, in 16 chunks
1 egg yolk
4 tablespoons sour cream
Filling (per section of dough)
3-4 tablespoons raspberry or apricot jam
1/3 cup sugar
1/8 teaspoon cinnamon
1/3 cup raisins or currants, plumped and dried
1/3 cup finely ground pecans
1 egg with a pinch sugar
Sugar, regular and/or confectioners
In a food processor, blend flour, salt, and sugar. Add in butter and pulse to break butter into flour mixture. Add in egg, egg yolk, and sour cream and process to form a soft dough or a mass.
Turn out onto a lightly floured board and shape into a flattened disc. Divide in two portions and place each in a ziplock bag and chill 1-2 hours or up to 3 days.
Stack two baking sheets together and line the top one with parchment paper.
To prepare the pastries, remove dough from fridge. Have filling ingredients nearby. Preheat the oven to 350 F. Whisk the egg with sugar in a small bowl.
On a lightly floured work surface, roll out a portion at a time into a circle of about 10 inch diameter. Using a pastry wheel, cut the portion of dough into 10-12 wedges.
Smear on jam, and then sprinkle on sugar, cinnamon, raisins and pecans.
Roll each pastry, from the outer edge into the center, into a small, snug crescent.
Using a pastry brush, brush pastries with egg wash and sprinkle with fine sugar.
Place pastries, about 2 inches apart, on prepared baking sheet.
Repeat with remaining dough.
Bake on middle rack of oven, until nicely golden brown, about 25-32 minutes.
Makes about 30 pastries. Once cooled, you can also dust these with confectioners' sugar.
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