PATRICIA'S VIENNESE CRESCENTS
Provided by Patricia Reilly
Categories Cookies Dessert Bake Christmas Vegetarian Kid-Friendly Walnut Vanilla Shower Christmas Eve Party Butter Kidney Friendly Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes about 30 cookies
Number Of Ingredients 8
Steps:
- Using a small, sharp knife, split the vanilla bean lengthwise and scrape the seeds into a small bowl. Discard the pod. Add 1 tablespoon confectioners' sugar and use a mortar or the back of a spoon to pound and mix them together. Add the remaining confectioners' sugar and stir to combine. Cover and let stand at least 1 hour. DO AHEAD: Vanilla sugar can be made ahead and stored, in an airtight container at room temperature, indefinitely.
- Position a rack in the upper third of the oven and a second rack in the lower third then preheat to 350°F.
- Using a food processor, grind the walnuts into a chunky paste then transfer to the bowl of a stand mixer fitted with the paddle attachment. Add the butter and sugar and beat on medium speed, scraping the bowl occasionally, until completely incorporated, about 2 minutes. Add the flour in 3 batches and stir until a smooth dough forms, about 2 minutes.
- On a lightly floured surface, shape heaping tablespoons of dough into 3- to 4-inch-long ropes, tapering the ends. Curve each rope into a crescent shape. Transfer to a baking sheet, leaving about 2 inches between cookies. Bake, switching the cookies between the upper and lower racks about halfway through baking, until light golden brown, 18 to 20 minutes. Let the cookies cool 2 to 3 minutes then carefully roll them in vanilla sugar and place on racks to cool completely. Continue baking cookies on cooled baking sheets. DO AHEAD: The cookies can be baked ahead and stored, in an airtight container at room temperature, up to 3 days.
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Sabbir Rohoman
[email protected]These crescents are a bit pricey to make, but they're definitely worth the splurge. They're perfect for a special occasion.
Abu Adam
[email protected]I'm not a big fan of sweets, but these crescents were surprisingly light and not too sweet. I could definitely eat them again.
Muhammad ShakeeL khokher Muhammad ShakeeL
[email protected]I made these crescents for my family and they were a huge hit! Even my picky kids loved them.
YARED SOLOMON
[email protected]I'm always looking for new and interesting recipes to try, and these crescents definitely fit the bill. They're unique and delicious, and I'm sure I'll be making them again soon.
Percy Brow
[email protected]These crescents are the perfect addition to any brunch or tea party. They're light, flaky, and full of flavor.
danger gamerz
[email protected]I've never made Viennese crescents before, but I'm so glad I tried this recipe. They were absolutely delicious!
Abir Monir
[email protected]I'm not sure what I did wrong, but my crescents didn't turn out as flaky as I expected. They were still tasty, but they weren't quite what I was hoping for.
Fazlin Jacobs
[email protected]These crescents are a bit time-consuming to make, but they're worth the effort. They're so delicious and impressive-looking.
ART Dipok
[email protected]I love the combination of flavors in these crescents. The sweet filling and the flaky pastry are a perfect match.
RONALDO OFFICIAL
[email protected]These crescents are so addictive! I can't stop eating them. I've already made them twice this week.
Corrine “C.C” Douglas
[email protected]I've made these crescents several times now and they always turn out perfect. They're my go-to recipe when I need a quick and easy dessert.
Christopher Valenzuela
[email protected]Overall, I highly recommend Patricia's Viennese Crescents. They are a delicious and elegant pastry that is perfect for any occasion.
Corey Black
[email protected]The only thing I would change about the recipe is the amount of sugar in the filling. I found it to be a little too sweet for my taste.
Atiqullah Toofan
[email protected]I'm not a very experienced baker, but I was able to make these crescents without any problems. The instructions were clear and concise.
Riaz Qureshi
[email protected]I made these crescents for a party and they were a hit! Everyone loved the unique flavor and texture.
Sammad K
[email protected]The recipe was easy to follow and the results were impressive. My crescents turned out golden brown and flaky, just like the picture.
Funny Clips 111
[email protected]Patricia's Viennese Crescents were a delightful treat! The delicate pastry and sweet filling were a perfect combination.