Ukrainian Almonds Crescents (Rohalyky "little horns")

These flaky pastries are filled with sugar and nuts, and are very addictive.

2 to 2 1/2 cups unbleached white flour
1 package dry yeast
1 cup sweet butter, room temperature
2 egg yolks, beaten
3/4 cup sour cream

FILLING:

2 cups almonds, toasted and coarsely ground
2/3 to 3/4 cups brown sugar, firmly packed
2 egg whites
pinch of salt

Pastry:  For the pastry, mix together the flour and yeast in a medium bowl. Cut in the butter with a pastry fork until the mixture resembles coarse meal. Stir in the egg yolks and sour cream and mix well. The mixture will still be crumbly. Form the dough into a ball using your hands, working it as little as possible. The less you knead, the more tender the pastry will be. The dough will be tacky. Wrap it in waxed paper and chill it for at least 2 hours.

Prepare the FILLING by combining the ground almonds and sugar in a small bowl.

Beat together the egg whites and salt until stiff, but not dry, and carefully fold them into the nut mixture.

Preheat the oven to 375ºF.

When the dough is thoroughly chilled, divide it into three balls. Using a floured rolling pin, roll out three circles about 1/8" thick. Work on a well-floured surface to prevent the dough from sticking. Cut each circle into eight pie-shaped wedges and spread the wedges with the filling. Starting at the wide end, roll each wedge up like a little croissant and then pull the ends into a curve to form a "horn." Make sure the point is on the bottom so the "horns" will not open up while baking.

Place the almond crescents on a lightly oiled baking sheet and bake for about 30 - 40 min, until golden and puffed. Yields 24 pastries.

WALNUT HORNS (Rohalyky):

A cinnamon spiced ground walnut filling rests snugly inside these "horns" of sweet yeast pastry. Powdered sugar lends a bakeshop-fancy finish.

2 3/4 cups all purpose flour
1/4 teaspoon salt
1 cup firm butter or margarine, cut into pieces
1 package active dry yeast (1 Tablespoon)
1/4 cup warm water (about 110º F.)
2 eggs - separated
1/2 cup sour cream (divided)

WALNUT FILLING:

1 1/3 cups ground walnuts
2/3 cup sugar
3/4 teaspoon ground cinnamon
4 teaspoons melted butter
Milk (about 1 to 2 teaspoons)

About 1/3 cup EACH: All purpose flour and granulated sugar
Icing sugar (confectioner's/powdered)

In a large mixing bowl, stir together the 2 3/4 cups flour and salt.  With a pastry blender or 2 knives, cut in butter until mixture resembles cornmeal; set aside.

Dissolve yeast in warm water.  Separate eggs; set whites aside and beat yolks until light and lemon coloured.  Add dissolved yeast and 1/4 cup of the sour cream to yolks, stirring until blended; stir yolk mixture into flour mixture.

In another bowl, using clean, dry beaters, beat egg whites until stiff but not dry.  Fold remaining 1/4 cup sour cream into whites, then add to flour mixture, blending thoroughly (dough will be sticky). Cover tightly with plastic wrap and refrigerate until firm (2 to 3 hours). Meanwhile, prepare walnut filling; cover and set aside.

Stir together the 1/3 cup flour and granulated sugar; sprinkle enough of the mixture over a board to coat generously.  Divide dough into portions about the size of baseballs.  Roll out one portion to a rectangle about 1/8 inch thick (keep remaining portions refrigerated).  With a pastry wheel or sharp knife, cut into 2-inch squares.  For tender cookies, handle the dough as little as possible.

Place a scant teaspoon of filling in the center of each square.  Fold 2 opposite corners of square into center, overlapping dough and pinching firmly to seal.  Place horns slightly apart on ungreased baking sheets.  Repeat with remaining dough, sprinkling board with more flour sugar mixture as necessary.

Bake in a 350º F. oven for 15 minutes or until lightly browned.  Transfer to racks and let cool slightly; while still warm, sift powdered sugar over cookies to cover lightly.  Store airtight.  Makes about 8 dozen.

WALNUT FILLING:  Stir together 1 1/3 cups ground walnuts (whirled fine in a food processor or blender), 2/3 cup sugar, 3/4 teaspoon ground cinnamon, and 4 teaspoons melted butter.  Add milk, a few drops at a time, just until mixture binds together loosely (you'll need 1 to 2 teaspoons).