Trubochki - Russian Horns

Name: Trubochki - Russian Horns - Norica H.
Ingredients: Filling:; 150 g coarsely chopped walnuts. Attention! Do not grind the walnuts!; 3; 4 packets of vanilla sugar Dough:; 250 g cold butter; 400 g flour; 250 g cold sour cream For serving:; vanilla powdered sugar

Meat - Trubochki - Russian Horns by Norica H. - Recipia

To prepare these delicious crescent rolls with walnut filling, we start with an essential step: the filling. In a generous bowl, we mix the coarsely chopped walnuts – a texture that will add a special charm to every bite – with vanilla sugar. It is important to ensure that the walnuts are well chopped but not completely ground, to maintain that pleasant crunch. Once the mixture is uniform, we set the bowl aside, allowing the flavors to combine. Now, we turn to the dough. In another bowl, we combine the cubed butter with the sifted flour, being careful to start kneading gently, so we achieve a sandy texture. This dough base will give the crescent rolls a tender and pleasant consistency. After the butter is well incorporated, we add the sour cream, continuing to knead quickly until the dough becomes homogeneous and smooth. It is essential not to over-knead, to avoid activating too much gluten in the flour. Once we have a ball of dough, we wrap it in plastic wrap and let it chill for at least an hour. After the chilling time has expired, we divide the dough into several pieces, which we will work on one at a time. We take the first piece and roll it out on a floured surface, forming a round sheet about 3 mm thick. It is important to keep the rest of the dough in the refrigerator to prevent it from softening. Using a knife or a spatula, we cut the sheet into 8 triangles. At the base of each triangle, we place a teaspoon of the filling mixture. We roll each triangle from the base to the tip, being careful to achieve a nice crescent shape. After we finish rolling the crescent rolls, we carefully transfer them to a baking tray lined with parchment paper, ensuring they are slightly spaced apart. The tray with the crescent rolls is left to chill for about 30 minutes, during which we preheat the oven to 200 degrees Celsius. Once they have chilled, we place the tray in the preheated oven for about 20 minutes or until the dough is golden and well cooked. If we notice they are not completely baked, we leave the crescent rolls in the oven but reduce the temperature to 180 degrees to give them extra time. Once they are ready, we transfer them to a rack to cool completely. We proceed identically with the remaining dough, ensuring that each crescent is just as delicious. In the end, we serve the crescent rolls dusted with vanilla powdered sugar, giving them an elegant and attractive appearance, perfect for any occasion.