Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 c To 2 1/2 c unbleached white 2 c Almonds, toasted and
-flour -coarsely ground
1 pk Dry yeast (about 1 Tbsp) 2/3 c To 3/4 c brown sugar, firmly
1 c Sweet butter, room temp -packed
2 Egg yolks, beaten 2 Egg whites
3/4 c Sour cream 1 pn Of salt
Filling:

From "Sundays at Moosewood Restaurant." Yields 24 pastries Rogaliki,
which means "little horns," are a specialty of the southern Ukraine.
They are flaky pastries stuffed with sugar and nuts, and I warn you,
they can be addictive. Although I am seldom interested in sweets,
these are "devilish horns," tempting even me to eat just one more!

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 375F. 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. Posted by Theresa
Merkling.

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