Stuffed Crescents
An easy recipe for Stuffed Crescents.
Ingredients
- 250 g palmarín
- 250 g cake flour
- a pinch of salt
- 250 ml sour cream
- 400 g Fabio poppyseed filling
Instructions
- Mix all the ingredients in the bowl - except the poppyseed filling - with your hands or a mixer. When the dough is extra soft, roll it into each side.
- Take the left side and stretch it to the right. Do the same thing with right side and stretch it over the left side. Take the bottom of the dough and stretch it over the top. Roll the dough again. Repeat the whole process three times.
- Put the dought in a bowl and put in the fridge for 12 hours.
- Preheat the oven to 200℃.
- When the dough is well-rested, cut it into 4 pieces. Take one piece and roll it into a perfect circle. Cut the circle into 8 triangles. Grab a Fabio poppy seed filling in a jar and add a teaspoon of filling on top. Roll it into the shape of a crescent and bake for 15-18 minutes.
- When the crescent is slightly golden, take it out of the oven. Let the crescents cool and sprinkle with icing sugar.