SHORTBREAD CRESCENTS WITH CREAM, easy-to-make filled cookies, great for dunking in milk, perfect with tea, crumbly and delicious, they melt in your mouth.
The shortbread crescents with cream are simple to prepare, made with a lemon shortcrust base, without yeast, just roll out, cut, and fill, then close them and bake.
The recipe for shortbread crescents with cream is perfect if you are looking for a good filled cookie like a tea pastry, they are enjoyable one after the other.
Of course, you can fill them as you like, with Nutella, pistachio paste, or with jam, as you prefer.
Join me in the kitchen today for the shortbread crescents with cream!
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1 1/4 cups all-purpose flour
- 1 egg
- 3 tbsp sugar
- 1 pinch vanillin
- 4 tbsp butter
- 1 tsp lemon zest
- 1/2 cup custard cream
Steps
Pour the flour into a bowl, add the sugar, vanillin, lemon zest, egg, and butter, knead quickly, make a ball and put it in the fridge to rest for 30 minutes.
Prepare the custard cream HERE and let it cool in a bowl covered with plastic wrap.
After the time has passed, take the shortcrust from the fridge and roll it out on a floured surface, cut it with a glass to make about 10-12 disks.
Fill with cream in the center, then fold in half and seal the edges.
Place the crescents on a baking sheet lined with paper, bake in a hot oven at 356°F for 12 minutes.
Bon appétit
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Of course, if you don’t prefer butter shortcrust, you can always make it with oil.
