Today I had time and decided to prepare these Cream-Filled Half-Moons. Delicious pastries with a cream filling. A soft and tasty leavened dessert, suitable for any occasion. You can prepare them either by hand or, to speed up all the steps, using a stand mixer. Below are other sweet recipes, take a look.
- Difficulty: Medium
- Cost: Economical
- Rest time: 6 Hours
- Preparation time: 30 Minutes
- Portions: 12 half-moons
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Cream-Filled Half-Moons
- 3 1/2 cups all-purpose flour
- 7 tbsps sugar
- 1/4 oz fresh yeast
- 2 eggs
- 1/2 cup milk
- lemon zest (grated)
- 1 packet vanillin
- 1 pinch salt
- 1/4 cup butter
- 1 egg
- 7 tbsps sugar
- 1/3 cup cornstarch
- 1 2/3 cups milk
- lemon zest
Tools
- Piping Bag
- Rolling Pin
Steps for Cream-Filled Half-Moons
For this recipe, the eggs should be at room temperature and the butter melted and warm. Pour the milk into a bowl with the sugar and dissolve the yeast in it.
Stir, and when the yeast is dissolved, add the eggs and warm butter. Mix well with a whisk, you can also use the stand mixer with the K-hook.
Now gradually add the sifted flour, a pinch of salt, and the grated lemon peel (substitute with a teaspoon of vanilla extract). Start kneading.
Turn the mixture onto your work table and continue kneading until you get a smooth dough. Form a ball that you will leave to rest in a bowl covered with plastic wrap until doubled in size. To prevent sticking, lightly oil the bowl with a bit of olive oil.
Prepare the cream and once ready, cover with plastic wrap.
After the rising time, turn the dough onto the work surface and divide it into equal-sized balls. Cover with plastic wrap and place a towel over it, then let rest for 30 minutes.
Take a ball, flatten slightly with your fingers then roll with a rolling pin into a circle of about 4 inches. Fold in half without sealing the edges. Place the half-moons on a baking sheet lined with parchment paper, cover again with plastic wrap and the towel, and let rest for 30 minutes.
After the time has passed, beat an egg and brush it over the surface of the half-moons.
Bake in a preheated oven at 340°F and let cook for about 20/25 minutes. The surface should be golden, so adjust according to your oven. When time is up, ensure they are cooked by inserting a toothpick into the seam of the half-moon; if it comes out dry, you can remove them from the oven.
To make the cream even tastier, you can add 80g of butter at room temperature and mix it all with an electric whisk.
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When the half-moons are warm, gently open them and fill them with cream using a spoon or a piping bag. Trim the excess with a knife to level the surface.
At this point, you can decorate the visible part of the cream with slightly toasted almond flakes or, like me, with almond granules. A light dusting of powdered sugar on top and you can serve them to your guests.
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