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Turkish Crescent Cookies with Spiced Walnut Filling
During a recent trip to Istanbul, we tasted ay çöreği, generously sized moon-shaped pastry-like cookies with an aromatic nut and spice filling. Rustic yet refined, the crescents were a perfect not-too-sweet treat with a cup of tea or coffee. The otherwise basic dough includes a little yeast. The leavener does not provide airiness as it would in a yeasted bread, but it does make the crumb a bit lighter and more tender. To make the filling, Turkish bakeries are said to use cake scraps, mixing them with nuts, dried fruits and sometimes cocoa. We use fluffy, coarse panko breadcrumbs, plus walnuts, raisins, spices, sugar and lemon zest to brighten the flavors. The baked crescents keep well; after cooling, store in an airtight container at room temperature for up to five days. Dust with powdered sugar just before serving.
Makes eighteen
3½-inch cookies
Tip
Don’t use regular fine, dry breadcrumbs in the filling. Their dusty, powdery texture will make the mixture too thick and pasty. Panko is the best type of breadcrumbs to use here.
1½ hours
1 hour active, plus cooling
For the dough:
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½cup whole milk
Directions
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01Line 2 rimmed baking sheets with kitchen parchment; set aside. To make the dough, in a small bowl, whisk the milk and egg. In a stand mixer with the paddle attachment, mix the flour, sugar, yeast and salt on low, 15 to 20 seconds. Add the butter and mix until the mixture is sandy and the butter is in pea-size bits, about 1 minute. With the mixer on low, gradually add the milk-egg mixture. Increase to medium and mix, scraping the bowl once or twice, until the ingredients come together and start to pull away from the sides of the bowl, about 1 minute.
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March 11, 2023
Just as I remember them!
And easy to make
January 15, 2023
Thank you for this recipe
I made the chocolate version and I used some chocolate cookie crumbs in addition to the panko. It was really good!
March 22, 2023
The recipe is good but.. baking time I think is not right
I wonder why it states to bake for 30 min. I took out my second batch after 20. The first batch was SO BROWN. I wonder if it should be 20-25 and not 30-35 min. I did not use conv oven setting. It is just regular bake. I also left the dough and cookies to rise for a little bit before baking it. I only had to use 2 and half cups of flour. I could not put all the spices mentioned (only put cinnamon) as my family members won't eat it with spices. I also did half the sugar and added a little bit of honey. Thank you for the recipe.
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