St Martin’s Feast Cottage Cheese Sweet Baked Goodies

Forget Prince Charming on the white horse, St Martin Feast is coming on 11th of November every year, not always with the snow aka on the white horse, but with celebration of new season, darker nights and home made goodies. You are able to search yourself about St Martin of Tours, a goose (turkey) and new wine, but just daresay a long story briefly – it is something like a crossover of Thanksgiving and Santa Lucia  and Harvest day. I share with you a healthier version with of the sweet crescents made from cottage cheese curd (something like a baked goodie for Santa Lucia) with the filling that is just optional, but you get enough protein and fibre along the way. 

Written by Marketa Barborikova Linden Windsor

It is great treat for cosy time such as Fika or a coffee/tea and cake/2 pieces of these goodies. It is up to you how big you make them. The guide is below, but it does not work for my British suffering female friends that I call the cricket widows. The new series Ashes are kicking off soon and it means a prolonged winter time with something that reminds you a cheap version of Waiting for Godot, without Keanu Reeves. I am not bowled over, it is an absurd drama and the bunch will be happy with just well plated Jaffa cakes. This is higher level.

INGREDIENTS

Dough

• 250 g soft curd cheese (or quark)
• 450 g plain flour
• 7 tablespoons of butter
• 7 tablespoons of whole milk (kefir)
• 1 egg
• 1 tablespoon (not full) of baking powder
• 1 pinch of salt

Filling

• 100 g ground walnuts
• 65 g powdered sugar
• 1 egg white
• 1 teaspoon of vanilla extract/rum/amaretto

St Martin cottage cheese curd crescents

Instructions:

1. Sift the plain flour and baking powder into a bowl. Add the egg, curd cheese, cooled melted butter, milk, and a pinch of salt. Knead by hand until you get a non-sticky dough. You can also mix the dough in a stand mixer using a dough hook attachment. Wrap the finished dough in cling film and let it rest in the fridge for 30 minutes.
2. Make the filling from walnuts, opt for chocolate with water chestnut and cinnamon/vanilla or just use Nutella. The healthier version is very good blackcurrent/blackberry conserve – jam spread. If the filling is too runny, add chia seeds or thicken it with cornstarch. 
3. Preheat the oven to 180 °C (356 °F). Line a large baking tray with baking paper.
4. Divide the rested dough into 4 portions. On a lightly floured surface, roll each portion into a circle about  approximately  7 inches (18 cm )in diameter.  Or bigger or smaller. Use a pastry wheel or knife to cut each circle into 6 triangles.
5. Place a teaspoon of filling on the wider end (outer side) of each triangle. Fold the corners and the back edge over the filling, then roll it up into a crescent shape. The tip of the triangle should end up underneath the roll to prevent it from unrolling during baking. Just seal it properly, press it if any side is open. 
6. Arrange the crescents on the baking tray lined with parchment paper and bake in the preheated oven until golden, about 20 minutes. You can use the egg yolk for nice sunbathing glaze and glow.
7. Brush the still-warm St. Martin’s crescents with butter and immediately sprinkle with powdered sugar.

St Martin cottage cheese curd crescents

ENJOY