St Martin's Cresents

November 11 not only being Veteran's Day, was also Polish Independence Day and St. Martin's Day.
We made these treats that are supposed to be traditional in Poland for this day.

Just out of the oven, cooling

Ready to be delivered.
Sadly these could not be mailed









                     


                          St. Martin's Cressents


  2 1/4      teaspoons  instant yeast (not rapid rise)
  1                cup  lukewarm milk
  1         tablespoon  sugar
  3              large  egg yolks -- beaten
  1                cup  confectioners' sugar
  4             ounces  melted lukewarm butter -- (1 stick)
  4               cups  all-purpose flour
                       
                        Filling:
  1                can  poppyseed filling -- (12-ounce)
  1                can  almond filling -- (12-ounce)
                       
                        Glaze:
  3               cups  confectioners' sugar
  2        tablespoons  water -- more or less
  2             ounces  toasted sliced almonds

In the bowl of a stand mixer combine yeast, milk, and 1 tablespoon sugar until yeast has dissolved.

Add egg yolks, confectioners' sugar and butter to bowl and mix. Add flour and knead thoroughly until dough is smooth and starts to blister, 8-10 minutes. Transfer to a greased bowl, cover and let rise until doubled.

Turn dough out onto a lightly floured work surface and divide in half. Working with one dough half at a time, roll each into a 1/4-inch thick circle. Using a pizza wheel or nonserrated pastry cutter, cut into 8 pie-shaped wedges.
Note: Instead of 16 individual crescents, you can make two large crescents.

In a medium bowl, thoroughly combine poppyseed and almond filings. Place 1 tablespoon filling at the wide edge of the triangle and roll away from you. Place, point side down, on a parchment-lined baking sheet forming into a crescent shape. Repeat with the remaining triangles. Repeat wth remaining half of dough. Cover with plastic and let crescents rise until doubled

Heat oven to 375 degrees. Bake croissants about 20 minutes or until golden brown. Cool completely. Combine confectioners' sugar and enough water to make a runny glaze. Frost crescents and sprinkle with toasted sliced almonds. Great with hot tea or coffee.

THINGS I DID:  I used 1/3 cup heavy cream and 2/3 cups whole milk for the milk.  and I heated it for a minute in the microwave, gave it a good stir and added the sugar and yeast.
For the flour, I used 1 cup of While Lilly soft winter flours, 3 1/4 cups regular flour, and then 3/4 cup potato flour. Nice soft dough.
The fillings were one can of Solo Almond and one can of Solow Poppy Seed filling.  Do not use almond paste.
The icing makes way way too much. I did 2/3 of it and I still had way too much left over.  Instead of water in the glaze, I used heavy cream and a bit of almond flavoring.

                                    - - - - - - - - - - - - - - - - - - -