6 cups flour
˝ cup sugar
3 sticks butter
2 sticks Imperial Margarine
5 egg yolks
˝ pint sour cream
Apricot butter or
European raspberry or
8 ounce ground walnuts mixed with 2/3 cup
sugar and 1/3 cup milk
In small bowl with egg yolks, stir in vanilla. Add sour cream and mix well. Sift
sugar and flour. Cut in butter and margarine. Make a well and add egg mixture to
form a dough. Shape into log and divide dough into 8 pieces. Cover and
refrigerate for a few hours. (If you refrigerate overnight, let warm the next
day at room temperature).
Roll out pieces like pie dough until
1/8-inch thick. Cut with 3-inch round cookie cutter. As you roll out each piece,
add whatever scraps you have to the next piece.
In center of
each round, place 1 teaspoon fruit filling from a pastry bag, or place 1
teaspoon of nut filling. Fold over in half and notch ends with knife to seal the
open end. Transfer to parchment-covered baking sheet, and then twist each end
with thumbs to form a crescent. Don’t mix pastries with fruit filling and those
with nut filling on the same baking sheet because they bake differently. With a
pastry brush, brush egg wash (1 egg with 1 tablespoon of milk) across tops.
Bake at 400 degrees for 10 minutes. For even browning, turn pan and bake 8 to 10
minutes more until golden brown on top and bottom. If you are baking two pans in
the oven at a time exchange the pan on the top rack with the pan on the bottom
rack halfway through baking. When done, sprinkle with confectioners’ sugar.
Yield: 20 dozen