Pistachio-Filled Crescents |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 30 |
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(Ghotab) After trying several kinds, we concluded that Iranian and Turkish pistachios* have the best flavor. Active time: 1 1/4 hr Start to finish: 4 hr Ingredients:
1 1/3 cups all-purpose flour |
1 teaspoon baking powder |
1/3 cup plain yogurt |
1/3 cup vegetable oil |
2 large egg yolks |
1 1/2 cups shelled natural pistachios (7 1/2 oz) |
3/4 cup confectioners sugar |
1 teaspoon ground cardamom |
1/4 cup water |
2 tablespoons sugar |
1 cup confectioners sugar |
Directions:
1. Make pastry: Stir together flour and baking powder. Stir together yogurt, oil, and yolks in another bowl, then gradually add flour, stirring until a soft dough forms. Put dough in a sealed plastic bag and let stand at room temperature 2 hours.
2. Make filling: Pulse pistachios, confectioners sugar, and cardamom in a food processor until finely ground (be careful not to overprocess into a paste). Bring water and sugar to a boil in a very small saucepan, stirring, then add syrup to pistachios and pulse to combine.
3. Assemble and bake cookies: Preheat oven to 350°F.
4. Divide dough in half. Keeping one half wrapped in plastic wrap, roll out other half on a well-floured surface into a 15-inch round (about 1/16 inch thick). Cut out as many rounds as possible with a 2 3/4-inch cutter and add scraps to wrapped dough for rerolling. Mound 1 teaspoon filling in center of each round, then moisten edge of round with water and fold over to form a half-moon. Pinch edges together, then crimp with a fork to seal.
5. Repeat with remaining dough and filling, rerolling scraps.
6. Bake crescents 1 inch apart on parchment-lined baking sheets in batches in middle of oven until golden, 18 to 20 minutes. Transfer parchment with crescents to a rack and when cookies are just cool enough to handle, toss, a few at a time, in confectioners sugar to coat, knocking off excess. Cool crescents completely on rack.
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