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Rogaliki
Walnut Crescents
Rogaliki
Rogaliki or 'little horns' are a speciality of southern Russia and the Ukraine.
Ingredients
Makes 30 pastries.
Pastry
8 oz (225 g) plain flour
1 tablespoon dried yeast
7 oz (200 g) unsalted butter, cut into small pieces
2 egg yolks
8 fluid oz (scant) soured cream
Filling
2 egg whites
Pinch of salt
6 oz (170 g) walnut pieces
6 oz (170 g) sugar
Method
In a medium-sized bowl mix together the flour and the yeast. Cut in the butter until the mixture resembles coarse meal. Stir in the egg yolks and soured cream, and with your fingers mix just until the dough holds together. (The less you work this dough, the more tender it will be.) The dough will be sticky. Shape into a ball, wrap in waxed greaseproof paper, and refrigerate for at least 2 hours.
Meanwhile, prepare the filling. In a frying pan saute the walnuts over low heat for about 5 minutes to release their flavour, being careful not to burn them. Then grind them coarsely along with the sugar.
Beat the egg whites with the salt until stiff but not dry. Fold in the nut mixture. Preheat the oven to 180°C/350°F/Gas 4. Divide the dough into 3 parts. With a floured rolling pin, on a well-floured board, roll out each part into a circle ⅛ in (3 mm) thick. Cut 10 pie-shaped wedges out of each circle. Spread the wedges with the filling and then roll them up like croissants, starting at the wide end.
Place the rogaliki point-side down on a lightly greased baking tray, turning the edges in slightly to form crescents. Bake for 15 to 20 minutes, until puffed and golden.
Variation:- Spread the dough with thick jam instead of the nut filling. Proceed as directed above.
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