Rogaliki Ukranian Almond Crescents Marks Recipes

Steps:

• Pastry: For the pastry, mix together the flour and yeast in a medium bowl.
• Cut in the butter with a pastry fork until the mixture resembles coarse meal.
• Stir in the egg yolks and sour cream and mix well.
• The mixture will still be crumbly.
• Form the dough into a ball using your hands, working it as little as possible.
• The less you knead, the more tender the pastry will be.
• The dough will be tacky.
• Wrap it in waxed paper and chill it for at least 2 hours.
• Prepare the FILLING by combining the ground almonds and sugar in a small bowl.
• Beat together the egg whites and salt until stiff, but not dry, and carefully fold them into the nut mixture.
• Preheat the oven to 375 F.
• When the dough is thoroughly chilled, divide it into three balls.
• Using a floured rolling pin, roll out three circles about 1/8" thick.
• Work on a well-floured surface to prevent the dough from sticking.
• Cut each circle into eight pie-shaped wedges and spread the wedges with the filling.
• Starting at the wide end, roll each wedge up like a little croissant and then pull the ends into a curve to form a"horn.
• "Make sure the point is on the bottom so the"horns" will not open up while baking.
• Place the almond crescents on a lightly oiled baking sheet and bake for about 30- 40 min, until golden and puffed.

Steps:

• Stir milk and yeast together in a bowl until smooth. Set aside until foamy, about 10 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Combine flour, butter, sour cream, sugar, eggs, and egg yolks in a large bowl. Stir in yeast mixture. Mix well using an electric mixer at first, then using your hands.
• Turn out dough onto a floured work surface and knead until smooth, adding more flour, 1 tablespoon at a time, if dough is sticking to your hands. Form dough into a long log and cut into 1 1/2-inch rounds. Cover rounds with a cloth.
• Roll each round of dough into a thin circle. Cut the circle into six triangles, as you would a pizza. Place 1 teaspoon jam at the wider end of each triangle, then roll up like a croissant. Place on the prepared baking sheet. Repeat until all the dough is used up.
• Bake in the preheated oven until rogaliki have risen and are golden brown, about 20 minutes. Remove from oven and cool completely, about 30 minutes.
• Place confectioners' sugar in a bowl and stir in water, 1 tablespoon at a time, until a drizzling consistency is reached. Drizzle icing over cooled rogaliki.