Turkish Delight Crescent Rolls

How to prepare turkish delight crescent rolls

1. Put the flour and butter cut into cubes in a food processor and pulse briefly (a few pulses) until the flour looks like breadcrumbs. Pour the sour cream mixed with the egg and salt over the flour and knead lightly by hand just until the dough comes together.
   
2. Divide the dough into 3 or 4 equal pieces (depending on how small you want the crescents to be). Wrap the pieces in plastic wrap, flatten with your hand and refrigerate for several hours (ideally overnight).
   
3. Take one piece of dough out of the refrigerator at a time. Lay parchment paper on the work surface.
   
4. Roll out the dough into a thin round sheet. If it doesn't come out quite round, cut the sheet using a plate. If the dough becomes slightly sticky in places when rolling, dust the rolling pin with flour and sprinkle a little flour on the sheet too.
5. With a pastry wheel, cut the dough into 4, then each piece in 2 and then each piece in 2 again. You will have 16 triangular pieces.
7. Cut colorful slices of Turkish delight that fit on the wide edge of the triangles. Place the Turkish delight pieces on each piece. Roll from the wide end, pulling the tip to stretch the dough. This way the roll will turn several times.
   
8. Place the rolls on a baking tray. Bake the crescents at 200°C (400°F) until lightly golden on top (about 15-17 minutes).
9. When you take them out, roll them while still hot through powdered sugar.

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