Walnut Crescent Cookies

How to prepare walnut crescent cookies

1. To measure the dough ingredients, use the same 250 ml cup (standard milk cup).
2. Mix the filling ingredients. Taste it and add more sugar if desired, and add cinnamon to taste. Those who do not like cinnamon can add a little lemon zest. The filling should be slightly sticky from the jam, meaning if you squeeze it in your fist it should hold together - this makes rolling the crescents easier than with plain walnuts.
3. Dissolve the yeast in warm milk together with the sugar and let it sit for about 15 minutes in a warm place.
4. In a large bowl, put the flour with the lard and start rubbing between your palms until you get a crumbly mixture, similar to breadcrumbs.
5. Add the remaining ingredients, including the yeast starter, and knead until the dough no longer sticks to your hands.
6. Cover the bowl with a towel and let it rise for 1 hour.
8. Divide the dough into fist-sized pieces, as equal as possible.
9. Roll out each piece on a floured work surface into a thin sheet. Cut the sheet into 8 pieces, like a pizza (see photos) with a knife or pastry wheel. Put a teaspoon of filling on each triangle. Roll the triangle from the wide end toward the tip.
10. Place the crescents in an ungreased pan or a pan lined with parchment paper. After shaping them, if you are not baking immediately, put them in a cold place (balcony, pantry, etc.).
11. Bake at 180C for 30 minutes, until golden on top.
12. While they are still hot, roll them in powdered sugar.

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