Chestnut crescents
Recipe of the region Southern Burgenland
Ingredients for the croissant dough
30 dag wheat flour
25 dag butter
20 g yeast
1/16 sour cream
1 pinch of salt
Ingredients for the chestnut filling
25 dag chestnut puree
15 dag icing sugar
1 dash rum
approx. 2 dashes of whipped cream
Chestnut crescents
Chestnuts or buckeyes – whatever you call them, when roasted they warm the heart and fingers! Furthermore, in Southern Burgenland they are the basis of many desserts such as chestnut crescents.
Preparing the chestnut crescents
Dissolve the yeast in a bit of milk. Form all the ingredients into a dough and leave to rest in the fridge for 2 hours. In the meantime, prepare the filling – simply mix all the ingredients together. Divide the dough into three portions, roll it into strips using the rolling pin and cut into triangles. Put the filling into a pastry bag and use to decorate the triangles. Roll out the dough and form into crescent shapes. Bake at 180 degrees Celsius for approx. 15 minutes.
Recipe of the region Southern Burgenland »
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