Finnish Crescents

Total Time:
3 hr
1 hr 10 min
1 hr 25 min
25 min

about 24 cookies

  • 2 cups all-purpose flour, plus more for dusting
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon salt, plus a pinch
  • 1/4 teaspoon baking powder
  • 1/4 cup cold vegetable shortening
  • 6 tablespoons cold unsalted butter, diced
  • 1 teaspoon fresh lemon juice
  • Heaping 3/4 cup assorted dried fruit (apples, apricots and cherries)
  • 2 tablespoons honey
  • 1/2 teaspoon ground cinnamon
  • 1 large egg, lightly beaten
  • Coarse sugar, for sprinkling
  • Pulse the flour, granulated sugar, 1/2 teaspoon salt and the baking powder in a food processor. Add the shortening and 4 tablespoons butter; pulse until pea-size pieces form. Add the lemon juice and 5 tablespoons ice water; pulse to combine. Gradually pulse in 1 more tablespoon water until the dough clumps together. Turn out onto a sheet of plastic wrap; shape into a disk. Wrap and refrigerate until firm, at least 1 hour.

  • Combine the dried fruit, the remaining 2 tablespoons butter and 1/3 cup water in a microwave-safe bowl. Cover and microwave until softened, about 3 minutes. Let stand 10 minutes, then transfer the fruit and liquid to a food processor. Add the honey, cinnamon and a pinch of salt; pulse to make a paste.

  • Position racks in the upper and lower thirds of the oven; preheat to 375 degrees F. Line 2 baking sheets with parchment. Roll out the dough on a floured surface until 1/8 inch thick. Cut out circles with a 3-inch cookie cutter. Reroll the scraps and cut out more circles.

  • Spoon 1 teaspoon filling onto each circle; brush the edges with the beaten egg. Fold the dough over the filling and press the edges to seal; transfer to the baking sheets. Brush with more beaten egg and sprinkle with coarse sugar; cut slits in the tops. Chill until firm, 15 minutes.

  • Bake, switching the pans halfway through, until the cookies are golden brown, 25 minutes. Let cool completely on the baking sheets.

  • Photograph by Ryan Dausch

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