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Recipe
Hazelnut Crescent Cookies
Difficulty
Time
90 minutes
Flaky crescent pastries filled with aromatic hazelnuts and apricot jam.
Ingredients
| 150g | Flour |
| 100g | Yayla Butter |
| 100g | cream cheese |
| 1 tsp | vanilla extract |
| 1 pinch | salt |
| 60g | ground hazelnuts |
| 60g | brown sugar |
| 60g | sugar |
| 1 tsp | cocoa powder |
| 1 tsp | cinnamon |
| 1 packet | vanilla sugar |
| 3-4 tbsp | apricot jam |
Preparation
1
Mix flour, Yayla butter, cream cheese, vanilla extract and salt into a smooth dough. Wrap and chill for about 2 hours. Meanwhile combine hazelnuts, sugar, cocoa, cinnamon and vanilla sugar for the filling.
2
Roll out the dough, spread apricot jam and sprinkle the hazelnut mixture evenly. Cut into triangles and roll from the wide side into crescents.
3
Place on a baking tray and bake at 180°C for about 12–15 minutes until golden brown. Let cool completely before serving.
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