Crescent cookies
My mother often baked these crescent cookies when I was a child, and now I make them for my family. They are simple and quick. Roll the dough very thin for crisp cookies, or thicker for softer ones. For the filling I use drained berries from preserves or thick jam mixed with a spoonful of starch. Firm fruit jelly also works. Sometimes I simply sprinkle the dough with sugar and press it in lightly with a rolling pin.
Dissolve yeast in warm milk with sugar. Leave in a warm place until a cap forms.
Grind margarine and flour into fine crumbs.
Add milk with yeast and sour cream. Knead soft elastic dough. Divide into 4 parts. To prevent it from airing, cover with film.
Roll one part into a circle. For crispy crescent cookies, I roll them out to a diameter of 40 cm. For soft crescent cookies, 35 cm.
Divide the dough into 4 parts first. Then each into 3 more parts. That is, from one layer of dough I get 12 crescent cookies.
Place a spoonful of filling on the wide part. To prevent the filling from leaking out, pinch the edges. And roll it into a roll.
Place the crescent cookies on a baking sheet.
Bake in a preheated oven for about 20 minutes. Temperature 180 °C.