Walnut-Filled Rožteky Crescents: Soft Sour Cream Dough With No Yeast and No Rising Time

Instructions

1. Sift the flour into a large bowl. Add the baking powder, a pinch of salt and the vanilla sugar. Mix.

2. Add the cold cubed butter. Quickly rub the flour and butter together with your hands into crumbs.

3. Add the sour cream and egg yolk. Bring the ingredients together quickly into a smooth, non-sticky dough.

4. Wrap the dough in plastic wrap and refrigerate for 30 minutes to firm up.

5. Meanwhile, make the filling. Whip the egg white with the granulated sugar to stiff peaks.

6. Gently fold the ground walnuts into the whipped white with a spatula.

7. Heat the oven to 350°F (180°C). Line a baking sheet with parchment paper.

8. Divide the chilled dough into 4 equal parts. Shape each into a ball.

9. One at a time, roll each ball out on a floured surface into a thin circle.

10. Cut each circle into 8 equal triangles with a pastry wheel (like a pizza).

11. Put a small teaspoon of the walnut filling on the wide end of each triangle.

12. Roll up toward the tip into a crescent shape. You can curve the ends slightly.

13. Place the crescents on the prepared baking sheet with small gaps between them.

14. Bake in the preheated oven for 15–20 minutes. They should stay pale; only the edges may turn slightly golden.

15. While the crescents are still hot, roll them in the prepared powdered sugar.