I made these cookies for Christmas with my brother and his wife's family. It's not a Polish or an American recipe. I actually got it years ago from my aunt's Israeli cookbook. No, I don't read Hebrew but she translated for me! I've loved them ever since and I think they're real bakery quality cookies...not too sweet but with plenty of flavor and flaky texture. The powdered sugar on top adds the right amount of sweetness and they taste home-made.
I've added raspberry jam before for added flavor and you might want to experiment with that. They will taste very similar to rugelach if you do though you have to make sure that the jam is properly encased or it will make a mess of your baking sheet. In any case, here is my recipe for Hazelnut Cresents:
Ingredients
4 cups all-purpose flour
3/4 cup oil (I used sunflower)
3/4 cup water
1 1/2 tsp baking powder
pinch salt (optional)
7 ounces (200 grams) ground hazelnuts
3/4 tsp cinnamon
pinch allspice
1 egg
1 cup powdered sugar
powdered sugar for dusting
Instructions
1. Mix oil with water. Add sifted flour and baking powder. Mix well and knead well on flat surface until mixture is smooth and not wet, adding flour if necessary.
2. Separate into 2 parts and roll each half very thin. Cut into 3 inch squares and discard the rest of the dough as it will be too tough to handle again.
3. For filling, mix the rest of the ingredients. Fill the squares with about 1 tbsp of filling and roll up crescent style, turning each in slightly at the ends.
4. Place crescents on ungreased baking sheet or parchment paper and bake in a preheated 325 degree oven until light golden brown, about 20 minutes. Cool on a rack.
5. Place the crescents on a serving dish and sprinkle generously with sifted powdered sugar.
0 comments:
Post a Comment