Name: Quick nut crescents with sour cream: crumbly dough and airy nut filling
Prep time: 85 min
Cook time: 85 min
Total time: 85 min
Yield: 8
Ingredients: 280 g all-purpose flour; ½ teaspoon baking powder; a pinch of salt; a pinch of ground vanilla or vanillin; 80 g cold butter; 200 g sour cream; 1 egg separated into yolk and white; 100 g walnuts; 40 g granulated sugar; a pinch of salt for the egg white; a pinch of vanilla or vanillin; powdered sugar for dusting

Preparation procedure

Making the dough Mix the flour, baking powder, salt and vanilla. Add the cold butter cut into cubes and quickly rub into a crumb. Stir in the sour cream and yolk, work into a smooth dough. Wrap and chill in the refrigerator for 20–30 minutes.
Filling Briefly toast the nuts dry in a pan, let cool and grind or blend finely. Whip the egg white with a pinch of salt to stiff peaks, beat in the sugar and vanilla, gently fold in the ground nuts.
Shaping Divide the dough into 4 portions. Roll each portion into a circle about 2–3 mm thick, cut into 8 triangles. Place a teaspoon of nut filling on the wider side and roll toward the point into a crescent. Transfer to a baking sheet lined with parchment paper with the tip facing down.
Baking Bake in a preheated oven at 180 °C for about 20–25 minutes until lightly golden. Let cool briefly and dust with powdered sugar.

Total preparation time 1 hour 25–40 minutes

(20–25 minutes preparation + 20–30 minutes chilling the dough + 20–25 minutes baking + 10–20 minutes cooling)

Number of pieces approx. 32 crescents

Tips and variations

For a stronger nut flavor add a pinch of cinnamon or a few drops of rum to the filling.
Work the dough quickly and keep it cold; it will stay tender and won’t stick.
Nuts can be replaced with hazelnuts, almonds, or a mix.

Conclusion

Nut crescents made with sour cream are great when you need an impressive small pastry without yeast. The crumbly dough, light nut filling and simple method guarantee a reliable result. Bake a double batch right away — they disappear from the plate incredibly quickly.