Snow Crescents

Traditional Hungarian Christmas favourite. Also popular with walnut, poppy seed, or plum jam fillings.

The Dough:

550g All Purpose Flour

200g Butter

60g Lard (can be replaced with butter)

2 Egg Yolks

200g Sour Cream (approx 3 table spoon)

100g White Sugar

Pinch of Salt

For the dusting of the baked crescents you will need approx 200g fine Icing Sugar.

I have used approx 250-300g Chessnut puree. - adjust taste and consistency if you are using a tin Chessnut.

Mix all ingredients of the dough, and let it sit in the fridge for about an hour. Dough can be left in the fridge overnight if required.

Take dough out of the fridge, let it sit at room temperature for about half an hour to soften.

Roll out dough to approx 5mm thickness. Use a 5cm round cutter to cut round shapes.

Place the cut out into your hand, add 1 teaspoon of filling, in my case the chesnut puree.

Close the sides and shape a small crescent. Place crescents onto a tray covered with silicon or baking paper.

Bake at 180degC for 15-20min, mine was ready in 17min. Look for desired light colouring.

After taking them out of the oven, roll them one by one in icing sugar and place them onto a tray.

Let it cool, and enjoy!

Lasts up to 3 weeks, so if any left can be enjoyed on new years eve.