Moon pastry (croissant)

Ingredients

2 sticks butter, in room temperature1 ½ cups powdered sugar½ cup warm water1 tbsp active dry yeastAll-purpose flour2 egg yolks (for egg wash)

 

For filling

2 cups chopped walnut½ cup powdered sugar1 cup golden raisins1 tsp ground cinnamon1 tbsp milk

Preparation

Combine yeast and milk. In a medium bowl, mash soft butter and powdered sugar. Gradually add milk mixture and flour to the butter mixture. Make soft dough. Cover and let rise for about an hour. It is not going to rise as double. So don’t worry about if it won’t rise like bread dough.

To prepare filling, in a medium bowl, combine raisins, chopped walnut, powdered sugar and 1 tbsp milk.
Grab some dough as big as a whole walnut. Roll it like eclipse. Put 1 tsp walnut filling and close and seal in shape of croissant. Finish all dough and filling like this.

Place them on lightly greased baking tray or cookie sheet. Brush their tops with egg yolk. Bake in 400 F pre-heated oven until golden brown.