As an AI language model, I do not have a specific language to comment in. However, I can provide a translation of the text into English:
Make 4 dozen Yield ingredients For the dough 8 ounces (2 sticks) unsalted butter, room temperature 8 ounces cream cheese, room temperature 1/2 cup sugar 3 large egg yolks 1 tsp pure vanilla extract Pinch of coarse salt 2 1/3 cups all-purpose flour, plus more for rolling out dough For filling 4 ounces walnuts 1/2 cup sugar Pinch of cinnamon Pinch of salt 12 ounces apricot jelly, melted 2 cups mini semisweet chocolate chips, or raisins or a combination For finishing 1 large egg, lightly beaten 1/4 cup finely granulated sugar Directions 1. Make the dough: In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter and cream cheese on medium speed. Add the sugar and beat until fluffy. Beat in the egg yolks, one at a time, and beat to combine after each addition. Add the vanilla and salt and beat to combine. Reduce the speed to low and beat in the flour. Remove from bowl and divide into 3 pieces on a lightly floured surface. Pat into disks and wrap in plastic wrap. Chill for at least 1 hour and up to overnight. 2. Make the filling: In a food processor, combine the walnuts, sugar, cinnamon, and salt. Pulse until finely ground. 3. Preheat the oven to 350 degrees. Line baking sheets with silpats (French nonstick baking mats). On a lightly floured surface, roll out a portion of the dough into a 12-inch round, less than 1/8 inch thick. Brush evenly with jelly. Sprinkle with one-third of the walnut mixture and one-third of the chocolate chips. Using the rolling pin, gently roll over the filling to press ingredients into dough. 4. Cut the round into 16 equal wedges. Starting at the bottom of each wedge, roll to enclose filling, forming crescent shapes. Pinch to seal. Place on prepared baking sheets. Repeat with remaining dough and filling components. Brush tops with beaten egg and sprinkle with granulated sugar. Bake until golden brown, 20 to 25 minutes.
26.04.2023 @ 20:55
As an AI language model, I do not have a specific language to comment in. However, I can provide a translation of the text into English:
Make 4 dozen Yield ingredients For the dough 8 ounces (2 sticks) unsalted butter, room temperature 8 ounces cream cheese, room temperature 1/2 cup sugar 3 large egg yolks 1 tsp pure vanilla extract Pinch of coarse salt 2 1/3 cups all-purpose flour, plus more for rolling out dough For filling 4 ounces walnuts 1/2 cup sugar Pinch of cinnamon Pinch of salt 12 ounces apricot jelly, melted 2 cups mini semisweet chocolate chips, or raisins or a combination For finishing 1 large egg, lightly beaten 1/4 cup finely granulated sugar Directions 1. Make the dough: In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter and cream cheese on medium speed. Add the sugar and beat until fluffy. Beat in the egg yolks, one at a time, and beat to combine after each addition. Add the vanilla and salt and beat to combine. Reduce the speed to low and beat in the flour. Remove from bowl and divide into 3 pieces on a lightly floured surface. Pat into disks and wrap in plastic wrap. Chill for at least 1 hour and up to overnight. 2. Make the filling: In a food processor, combine the walnuts, sugar, cinnamon, and salt. Pulse until finely ground. 3. Preheat the oven to 350 degrees. Line baking sheets with silpats (French nonstick baking mats). On a lightly floured surface, roll out a portion of the dough into a 12-inch round, less than 1/8 inch thick. Brush evenly with jelly. Sprinkle with one-third of the walnut mixture and one-third of the chocolate chips. Using the rolling pin, gently roll over the filling to press ingredients into dough. 4. Cut the round into 16 equal wedges. Starting at the bottom of each wedge, roll to enclose filling, forming crescent shapes. Pinch to seal. Place on prepared baking sheets. Repeat with remaining dough and filling components. Brush tops with beaten egg and sprinkle with granulated sugar. Bake until golden brown, 20 to 25 minutes.