Sunday, June 15, 2014

Hungarian Pastry
1, In a large bowl, combine two third cup flour and dissolved yeast. Heat sour cream, butter, and water until very warm (120° to 130°F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg yolks and half cup flour. Beat 2 minutes at high speed, scraping bowl occasionally. Stir in enough remaining flour to make a s...tiff batter. Apportion into three parts. Cover each portion tightly with plastic wrap and refrigerate 24 hours. The next day, lightly dust work surface with granulated sugar working with small sections of the dough (keep rest cold), roll out as thinly as possible, at least 1/8 inch; use a mixture of powdered sugar and flour on surface. Cut out diamond shapes, 2 to 3 inches square. Roll from one corner to another corner; shape into crescent. Place on greased baking sheets

2, Bake at 375°F for 15 to 20 minutes or until golden brown. Remove from sheets; cool on wire racks. Sprinkle with powdered sugar.

3, Nut Filling: In a medium bowl, beat 2 egg whites until soft peaks form. Gradually add 1/4 soft honey and 1 teaspoon vanilla extract. Continue beating until stiff, but not dry. Stir in 1 cup ground toasted walnuts.

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