CZECH PRUNE CRESCENTS
This is yeast bread that has a prune filling. I am not sure of the name in Czech. It rises overnight in refrigerator. It is a very old recipe that uses lard or butter but I listed butter. Libbie put lard in her recipe so I am guessing that is what she used. If any one knows what this is called in Czech please food.com mail me so I can add it. Another one of Libbie's recipes. this makes a HUGE amount i think you could do half and be ok im guessing these are like a christmas kinda bread but i dont know for sure it makes a soft fine grained bread
Provided by Dienia B.
Categories Yeast Breads
Time P1DT30m
Yield 4 rolls
Number Of Ingredients 11
Steps:
- Dissolve yeast in 1/4 cup warm water.
- Mix flour, salt, sugar.
- Cut in butter or lard.
- Add milk, egg yolks, and yeast.
- Mix well and refrigerate overnight. the dough is VERY soft and you need it to be cold to even work with it ,it does rise in frig very well . i always use gluten in my baking .
- Divide into 4 pieces. use floured hands to do this dough is still soft
- Roll out (EACH PIECE) 1/4 inch thick.
- Spread on filling and roll up like a jelly roll. i sprayed cookie sheet with pam and patted out with floured hands
- Place on a cookie sheet (It doesn't say to make a crescent shape but I think you do here).and you need LARGE COOKIE SHEET. as you see from pictures they rose and spread like crazy
- Let rise 1 hour. (IT DID NOT TAKE AN HOUR FOR ME TO GET DOUBLED ).
- Bake 30 minutes at 350 degrees Fahrenheit.
- Ice with powdered sugar frosting, warm or cold.
- FILLING:.
- Beat 3 egg whites until stiff.
- Add 1 cup sugar.
- Fold in 1 cup cooked cut up prune.
Nutrition Facts : Calories 1282.8, Fat 53, SaturatedFat 31.9, Cholesterol 255.1, Sodium 777.8, Carbohydrate 184.2, Fiber 7.3, Sugar 73.4, Protein 22.1
PRUNE AND WALNUT CRECENTS
Categories Food Processor Fruit Nut Dessert Bake Christmas Cream Cheese Prune Walnut Sherry Winter Pastry Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes about 5 dozen small pastries
Number Of Ingredients 16
Steps:
- Make pastry dough:
- Pulse butter, cream cheese, sugar, salt, and flour in a food processor just until a dough forms. (Do not overwork dough, or pastry will be tough.)
- Turn out dough onto a lightly floured surface and divide into 6 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather dough and form into 2 balls, then flatten each ball into a 6-inch disk. Chill disks, each wrapped in plastic wrap, until firm, at least 1 hour.
- Make filling:
- Pulse walnuts, prunes, sugar, cinnamon, and Sherry in food processor until nuts are finely chopped and filling forms a thick paste.
- Form and bake crescents:
- Preheat oven to 375°F.
- Roll out 1 disk of dough (keep the other chilled) into a roughly 14-inch round (about 1/8 inch thick) on a lightly floured surface with a floured rolling pin. Cut out rounds with floured cookie cutter. Chill scraps.
- Put 1/2 teaspoon of filling in center of 1 dough round. Brush some of egg wash halfway around pastry, near edge, then fold dough over filling, forming a half-moon shape. Pinch edges to seal. Make more crescents in same manner, rerolling scraps (but only once).
- Arrange crescents 1/2 inch apart on 2 buttered large baking sheets and lightly brush tops with egg wash. Bake, 1 sheet at a time, in middle of oven until tops are pale golden, 15 to 20 minutes. Transfer to racks to cool.
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