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Tray of snow crescents dusted with icing sugar
Crumbly snow crescents liberally sprinkled with vanilla icing sugar.

Snow crescents (hókifli)

Author: Flavelo
Recipes Cakes and Desserts

The secret to the perfect snow crescent is high fat content. Fat coating the flour particles prevents a gluten network from forming under the influence of moisture, so the dough doesn't become elastic, but remains crumbly, and almost melts in the mouth.

🕒 Prep Time 40 mins
🍳 Cook Time 15 mins
⌛ Total Time 55 mins
🍽️ Servings 20 servings
🔥 Calories 180 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Pastry board
  • Cutter (glass)
  • Baking sheet

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Eggs

Instructions

1 ✓

Mix the flour with the icing sugar, then crumble the cold fat into it with quick movements.

Tip: Speed and cold ingredients are important so the butter doesn't melt from the warmth of your hand, otherwise the dough will be greasy.
2 ✓

Add the egg yolk and sour cream, then knead together, just until it comes together. Wrap in cling film, and put in the fridge for 30 minutes.

Tip: During resting, the fat solidifies again, making it easier to roll the dough.
3 ✓

Roll out on a floured board to 3 mm thin, and cut circles. Put a dot of jam in the middle, fold in half, and press down the edge.

Tip: The jam should be thick (high pectin content) so it withstands the heat and doesn't run out.
4 ✓

Bake at 180°C for approx. 15 minutes. It is ready when the bottom is just starting to get colour, but the top is still pale.

Tip: Don't overbake, or it dries out and becomes hard.
5 ✓

While still warm (but not hot) roll in the vanilla icing sugar.

Tip: The sugar sticks better to the surface of warm pastry, forming a delicious coating.

Recipe FAQ

Why did it crack when baking?
You rolled the dough too thin, or put too much filling in. The steam forced its way out.

Ingredients

  • 400 g Plain flour
  • 250 g Cold butter or lard
  • 50 g Icing sugar
  • 1 sachet Vanilla sugar
  • 2 pcs Egg yolks
  • 100 g Sour cream (20%)
  • 200 g Bake-stable jam
  • 100 g Icing sugar (for rolling)