This cookie is popular in most countries of Eastern Europe. It offers a pastry and, in this rendition, a delicious not too sweet cranberry and walnut filling. The cookies are formed by winding triangles of dough into small croissants.
What we need?
For the dough:
1 cup (2 sticks) unsalted butter, at room temperature
1 8-oz package * Neufchatel cheese, room temperature
1 / 2 cup sugar
2 3 / 4 cups all-purpose flour
1 teaspoon salt
For filling:
3 / 4 cup sugar
2 / 3 cup (3 1 / 2 ounces) dried cranberries, finely chopped
2 / 3 cup (2 3 / 4 oz) of finely chopped toasted walnuts
1 / 2 cup (1 stick) unsalted butter, melted
2 teaspoons cinnamon
1 teaspoon allspice ground
1 large egg, beaten to blend
Additional sugar
How it’s done?
Make the dough:
Using an electric mixer, beat butter and cheese in a large bowl until light. Add sugar, beat until fluffy. Mix the flour and salt. Gather dough into ball and knead gently until smooth. Divide dough in
8 equal pieces. Gather in each ball, flatten into disks. Wrap in plastic and refrigerate 1 hour. (Maybe 1 day ahead. Keep refrigerated. Let soften slightly before rolling.)
For filling:
Combine 3 / 4 cup sugar, cranberries, walnuts, butter, cinnamon and allspice in a small bowl to blend. Set aside.
The rack in center position and preheat oven to 350 ° F. Place 1 disk of dough on floured work surface (7 keep other disks of dough in the refrigerator). Roll out the dough to 8 inches round. Spread 3 tablespoons of filling rounder, leaving 1/2-inch border. Cut round into 8 wedges. Starting wide end of each wedge, roll up carefully and completely to the end. Place cookies, tip pointing down, on ungreased baking sheet and form into croissants. Repeat with 3 other discs of dough and filling. Brush with the egg cookies. Sprinkle with additional sugar. Bake until golden, about 20 minutes. Transfer cookies to racks and cool. Repeat with remaining 4 discs, filling, eggs and sugar. (Maybe in the future. Store in an airtight container at room temperature up to 1 week or freeze up to 1 month.)
