Author Topic: Ukrainian - Rohalyky ("little horns") / Cinnamon Nut Crescents  (Read 11832 times)

Olga Drozd

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Ukrainian - Rohalyky ("little horns") / Cinnamon Nut Crescents
« on: December 14, 2011, 08:05:59 PM »
Ukrainian - Rohalyky ("little horns") / Cinnamon Nut Crescents:

Rich little cookies filled with nuts, brown sugar, cinnamon and cocoa. Usually made with yeast but this recipe is made with cream cheese and butter.

DOUGH:

1/2 cup unsalted butter, cold, cut into pieces
1 cup all purpose flour
4 ounces cream cheese, cold, cut into pieces

FILLING:

1/4 cup brown sugar
1/3 cup very finely chopped or ground pecans or walnuts
1 Tablespoon cinnamon
1 Tablespoon cocoa

Raspberry jam (seedless used)


GLAZE:

1 egg
2 Tablespoons cream
1/3 cup granulated sugar or coarse sugar (demerara sugar used)


Make the pastry by cutting the butter into the flour until crumbly.  Then cut in the cheese until crumbly.  Gather the dough together and form a ball.  Knead a few times.  Divide the dough in 1/2 and shape into two balls. Flatten each ball slightly and wrap in plastic wrap and refrigerate until ready to use. I used the food processor -- process until the dough just comes together.

Prepare the filling by combining the brown sugar, nuts, cinnamon, cocoa.

Preheat the oven to 350 F.

On a lightly floured surface roll out each ball of dough into a circle about 12 to 13 inch circle.  The thinner the pastry, the crisper the cookies will be. Spread each round with a thin layer of jam.  Sprinkle with the filling and pat it in firmly.

Cut each circle into 12 wedges and roll each wedge from the wide side to the point.

Line a cookie sheet with parchment paper.  Arrange the crescents point side down on the cookie sheet.  Combine the egg and cream.  Brush the cookies with the glaze and sprinkle with sugar.

Bake in centre of 350F. oven until golden for 20 to 25 minutes. Let them cool for a few minutes and gently remove them with a spatula and cool them on a rack.  Makes 2 dozen Rohalyky.
« Last Edit: December 15, 2011, 11:13:10 AM by Slavko Drozd »