Sweet Pastry Filled with Nuts or Almonds

Name: Sweet Pastry Filled with Nuts or Almonds
Yield: 32
Ingredients: For the dough:; '4 cups of all-purpose flour'; 1 tablespoon of salt; 1 tablespoon of baking powder; 1 cup of unsalted butter, softened; 2 tablespoons of warm water; 4 large egg yolks at room temperature; 1/2 cup of lukewarm milk; For the filling:; 2 large egg whites at room temperature; 1 cup of confectioner's sugar; 1 tablespoon of vanilla extract; 1 cup of chopped hazelnuts or almonds, toasted and cooled; sprinkle with confectioner's sugar to taste

1
For the dough:
2
'4 cups of all-purpose flour'
3
1 tablespoon of salt
4
1 tablespoon of baking powder
5
1 cup of unsalted butter, softened
6
2 tablespoons of warm water
7
4 large egg yolks at room temperature
8
1/2 cup of lukewarm milk
9
For the filling:
10
2 large egg whites at room temperature
11
1 cup of confectioner's sugar
12
1 tablespoon of vanilla extract
13
1 cup of chopped hazelnuts or almonds, toasted and cooled
14
sprinkle with confectioner's sugar to taste

Ingredients

1
For the dough:
2
'4 cups of all-purpose flour'
3
1 tablespoon of salt
4
1 tablespoon of baking powder
5
1 cup of unsalted butter, softened
6
2 tablespoons of warm water
7
4 large egg yolks at room temperature
8
1/2 cup of lukewarm milk
9
For the filling:
10
2 large egg whites at room temperature
11
1 cup of confectioner's sugar
12
1 tablespoon of vanilla extract
13
1 cup of chopped hazelnuts or almonds, toasted and cooled
14
sprinkle with confectioner's sugar to taste

Directions

1
To make the dough, combine flour, salt, and baking powder
2
Melt the butter in small pieces and mix it into the dry ingredients until a crumbly mixture forms
3
Dissolve the baking powder in warm water
4
Add this mixture to the flour mixture and mix well
5
Mix the egg yolks with lukewarm milk
6
Combine this mixture with the dough mixture and mix well
7
Cover the dough with plastic wrap and refrigerate for at least 3 hours or up to 24 hours
8
The dough will not rise much
9
To make the filling, beat the egg whites until stiff peaks form
10
Gradually add the confectioner's sugar and vanilla extract, beating well
11
Finally, mix in the chopped nuts or almonds, being careful not to overmix
12
Heat the oven to moderate temperature (180°C)
13
Remove the dough from the refrigerator
14
Divide it into 8 parts and shape each part into a circle about 20cm in diameter on a lightly sprinkled surface with confectioner's sugar
15
While doing this, keep the other parts of the dough refrigerated
16
Cover the circle with a thin layer of filling and cut it into 4 wedges
17
Roll up all of them starting from the widest side, creating the shape of a crescent moon
18
Repeat with the remaining dough parts
19
After everything is rolled up, place it in an ungreased baking dish
20
Bake for 15 to 20 minutes or until the pastry is golden brown
21
If desired, dust with confectioner's sugar after cooling
22
Make about 32 sweet pastries.