Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About

These famous Viennese crescent-shaped rolls were first-made by a pastrycook in the year 1683 to celebrate Sobieski’s victory over the Turks.


  • 1 lb of best sifted flour
  • ¼ lb of butter, yolk of egg
  • ½ oz of salt, a little under
  • 1 oz of yeast
  • ½ pint of milk


Dissolve the yeast in 5 ozs of warm milk. Put the flour in a terrine or salad bowl, add the dissolved yeast, work into a dough, neither very stiff nor yet too soft. This is entirely a matter of judgment and experience. Let stand for about ½ an hour, and if the dough has risen sufficiently, add the rest of the milk, the salt, and work till the dough no longer clings to the hands. Now roll out on a pastry board and coat with the butter, as in making puff pastry. Fold the dough, shape into a ball and let it stand in a cool place for several hours or even overnight. Roll out the dough, cut in 4 or 5 inch lengths, roll each piece into a cylindrical shape and let stand for 10 minutes. Flatten them slightly and shape into crescents. Put them on a cloth and let them rise for another hour. Then brush over with the yolk of egg and bake in a moderate oven.