Turkish · Dessert
Walnut Crescent Cookies
A Turkish ay çöreği-style crescent cookie: a tender, barely-sweet yogurt dough wrapped around a cinnamon-spiced walnut filling, baked until pale gold and finished with a dusting of sugar.
$0
20 minsPrep
17 minsCook
57 minsTotal
MediumLevel
Nutrition per serving
252Calories
3.6gProtein
14.9gFat
27.5gCarbs
11.5gSugar
1.4gFiber
295mgSodium
16mgChol
4.5gSat Fat
71mgPotassium
26mgCalcium
1.2mgIron
0mcgVitamin B12
0.2mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Turkish Coffee Liqueur (Kahlúa or similar)
local
Turkish Apple Tea
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
In a bowl, rub softened butter and vegetable oil into the flour, baking powder and salt until sandy, then mix in the 5g sugar and yogurt to form a soft, smooth dough.
2
Cover and rest the dough for 20 minutes at room temperature so the gluten relaxes and the dough becomes easier to roll.
3
Meanwhile, stir the chopped walnuts with the 8g sugar and cinnamon in a small bowl to make the filling.
4
Divide the dough into 4 equal pieces and roll each into a small ball, then flatten into a thin oval disc about 8cm long.
5
Place a small spoonful of the walnut filling along the centre of each disc, fold the dough over to enclose it, and curl the ends inward to shape a crescent.
6
Arrange the crescents on a baking sheet lined with parchment, spaced apart, and bake at 170°C for 16-18 minutes until pale gold and just firm.
7
Cool the crescents on a wire rack for 10 minutes, then dust generously with the reserved 9g sugar while still slightly warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 38g38g All Purpose Flour
- 14g14g Butter, softened
- 6g6g Vegetable Oil
- 5g5g Sugar White
- 9g9g Plain Yogurt
- 18g18g Walnut, finely chopped
- 8g8g Sugar White, filling sweetener
- 1g1g Cinnamon Ground
- 1g1g Baking Powder
- 1g1g Salt
- 9g9g Sugar White, for dusting, post_cook garnish, 1
