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2 c To 2 1/2 c unbleached white
-flour
1 pk Dry yeast (about 1 Tbs)
1 c Sweet butter, room temp
2 Egg yolks, beaten
3/4 c Sour cream
Filling:
2 c Almonds, toasted and
-coarsley ground
2/3 c To 3/4 c brown sugar, firmly
-packed
2 Egg whites
1 pn Of salt
From "Sundays at Moosewood Restaurant." Yields 24
pastries
Rogaliki, which means "little horns," are a specialty
of the southern Ukraine. They are flaky pastries
stuffed with sugar and nuts, and I warn you, they can
be addictive. Although I am seldom interested in
sweets, these are "devilish horns," tempting even me
to eat just one more!
Pastry:
For the pastry, mix together the flour and yeast in a
med 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 375F. 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.
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