Pecan Half-Moons (Twisted Pecan Pastry)

Name: Pecan Half-Moons
Ingredients: 1 tablet (15 g) of active dry yeast for bread; 3 tablespoons of warm milk; 150 g of all-purpose flour; 100 g of butter or margarine; 3 egg yolks; 1 tablespoon of salt; For the pecan filling: 100 g of confectioner's sugar, 100 g of chopped pecans, 50 g of raisins, and rind of 1/2 lemon, grated, and 1/2 green matcha leaf, grated

1
1 tablet (15 g) of active dry yeast for bread
2
3 tablespoons of warm milk
3
150 g of all-purpose flour
4
100 g of butter or margarine
5
3 egg yolks
6
1 tablespoon of salt
7
For the pecan filling: 100 g of confectioner's sugar, 100 g of chopped pecans, 50 g of raisins, and rind of 1/2 lemon, grated, and 1/2 green matcha leaf, grated

Ingredients

1
1 tablet (15 g) of active dry yeast for bread
2
3 tablespoons of warm milk
3
150 g of all-purpose flour
4
100 g of butter or margarine
5
3 egg yolks
6
1 tablespoon of salt
7
For the pecan filling: 100 g of confectioner's sugar, 100 g of chopped pecans, 50 g of raisins, and rind of 1/2 lemon, grated, and 1/2 green matcha leaf, grated

Directions

1
Hydrate the yeast in 3 tablespoons of warm milk
2
Add the remaining ingredients and mix well
3
The dough should be soft, not too hard, nor too soft; if necessary, add more flour or milk
4
Shape into 18 balls
5
Let rise for about 30 minutes in a protected area
6
Open each ball into circles of 9 to 10 cm diameter
7
Prepare the filling by mixing all ingredients
8
Divide the filling into 18 parts, and use one part for each circle
9
Fold in half (like a crescent), pressing the edges with a fork's tines
10
Brush with egg wash and bake in a moderate oven (170°C) on a lightly greased baking sheet until lightly browned