I like quirky things and this dairy-centric dough is Hanukkah (or Christmas) perfect but also makes a lovely and supple dough to work with. Fill with the cinnamon/sugar raisin route or go with chocolate chips. Make sure you use a quality ice-cream, i.e, not ‘lite’ if you want the flakiest pastry dough.
For the Ice Cream Dough, in a food processor, add the flour and salt and place butter chunks on top. Pulse briefly to make a coarse mixture. Spoon in the ice-cream and process to make a soft dough. Divide in two portions, wrap in plastic bags and refrigerate 4 hours or overnight.
For the filling, in a bowl, blend the brown sugar, white sugar, cinnamon, nuts, and raisins.
Cut into 12 wedges and roll each into a crescent. Place on baking sheet and brush with egg white.
© 2016 Marcy Goldman. All rights reserved.