Nut Crescents
Ingrediënten
Ingredients for about 30 Pieces
- Basic Danish pastry or brioche dough
- Flour for the work surface Butter for brushing
- 1 Egg for brushing
- Decorating sugar for sprinkling
For the Filling
- 150 ml Milk
- 15 g Honey
- 50 g Granulated sugar
- 10 g Vanilla sugar
- Dash of cinnamon
- Zest of 1 lemon
- 2 cl Rum
- 200 g Walnuts ground
- 100 g Breadcrumbs or sponge cake crumbs
- 100 g Nougat
Instructies
- Prepare the basic Danish dough.
- Preheat oven to 400 °F (200 °C).
- For the filling, mix nuts with the breadcrumbs.
- Boil the milk with honey, granulated sugar, vanilla sugar, rum, lemon zest, and cinnamon, then remove from heat and mix in the breadcrumbs and nuts.
- Melt the nougat, mix into the batter, and chill.
- Roll out the dough on a flour work surface and cut into tall triangles.
- Spread on the nut filling, roll up the triangle, and form crescents.
- Brush with melted butter and place on a buttered baking sheet.
- Bake at 400 °F (200 °C) at first and then lower to 340 °F (170 °C) and bake for about 15 minutes.
- Halfway through the baking time, brush the crescents with beaten egg and sprinkle with decorating sugar.
Notes / Tips / Wine Advice:
If you have no decorating sugar, the nut crescents can also be brushed with apricot marmalade and glazed with slightly warmed fondant.
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