Chocolate Nut Crescents
- For the filling
- 60 grams ground Walnut
- 100 grams Dark chocolate
- 30 grams sugar
- 1 teaspoon Ground cinnamon
- 50 grams raisins
- 2 tablespoons softened butter
- 1 egg yolk
Beat the butter and the cream cheese together. Mix the flour and salt and add to the butter mixture. Divide the dough in half, shape into two balls, wrap in plastic wrap and chill for at least 3 hours. Preheat the oven to 180°C (approximately 350°F). For the filling, chop the chocolate finely, mix with the nuts, sugar, cinnamon, raisins and butter.
Place each dough portion between sheets of parchment paper and roll each into a disc about 25 cm (approximately 10 inches) in diameter. Cut the dough into 12 pieces wedge-shaped slices. Place about 1 teaspoon of filling on each piece, roll up from the wide side into crescents and place on a baking sheet lined with parchment paper. Whisk the egg yolk with 1 tablespoon water and brush the dough with it.
Bake in the preheated oven for about 35 minutes, until golden brown. Remove and let cool. Stir the powdered sugar with the lemon juice and the milk until smooth, pour into a small piping bag and pipe small designs on the pastries. Sprinkle with granulated sugar. Allow to dry, then serve.