Mezzaluna di Marmellata e Nutella (jam & nutella crescents) Posted on 24 Mar 10:45 , 0 comments

These  biscuits are made at both Christmas and Easter. They have a soft and crumbly pastry shell with a delicious hidden centre of either jam or Nutella

Makes about 40

1/2 cup (165 g) Nutella

1/2 cup (160 g ) jam

Icing sugar mixture for dusting

Sweet Pastry:

300 ml pure cream

3 1/3 cups (500 g) self -raising flour, plus extra for dusting 

125 g unsalted butter, melted and cooled slightly

1 egg yolk (from a 70g egg)

1/2 cup  (100g ) caster sugar

Method     

 

Preheat oven to 170 degree celcius fan-forced and line a baking tray with baking paper. 

For the pastry, place all the ingredients in a bowl and mix together with a wooden spoon, then knead lightly to form a smooth dough. Shape into a ball, cover the bowl with plastic film, then place in the refrigerator for 1 hour.

Place the dough on a lightly floured work surface and roll out to about 5 mm thick. Put a plate, roughly 18 cm in diameter, onto the dough and use a zigzag pastry wheel or sharp knife to cut out circles. (You will get about seven circles of pastry once you've gathered up the trimmings and re -rolled).

Cut each circle into six triangles. Place a scant teaspoon of Nutella or jam on the widest part of the triangle. Fold over to encase the filling, then continue to fold until you get to the tip and curl the ends to form a crescent shape. Place on the prepared  tray and repeat with the remaining dough and filling

Bake for 10-15 minutes or until golden. Cool on wire racks then dust with icing sugar to serve.

These biscuits will keep in an airtight container for up to 2 weeks.