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Baked goods

Sour cream crescents with poppy seed or walnut filling

Name: Sour cream crescents with poppy seed or walnut filling
Yield: About 40 pastries
Cuisine: Slovak
Ingredients: 240 g Sour cream; 250 g Butter; 1/2 tsp Baking soda; 300 g All-purpose flour; 100 g Ground poppy seeds; 100 g Ground walnuts; to taste Powdered sugar

Butter and sour cream crescents filled with poppy seeds or walnuts, baked for 15 minutes at 180°C (350°F). Makes about 40 pastries.

Slovak cuisine · Translated from Slovak · October 24, 2026

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Recipe at a glance

Prep time: 15 min
Cook time: 15 min
Temperature: 180 °C (350 °F)
Servings: About 40 pastries
Difficulty: Medium
Cuisine: Slovak

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These tender crescents made with butter and sour cream have poppy seed or walnut fillings and are ready in about half an hour. Work the flour with cold butter, then add baking soda and sour cream and let the dough rest in the refrigerator for half an hour. Pour hot water over ground poppy seeds and sweeten them, or use a walnut filling instead. Bake the crescents for 15 minutes at 180°C (350°F). They are crisp on the outside and go well with tea or coffee.

Ingredients

For the dough

Sour cream 240 g
Butter 250 g
Baking soda 1/2 tsp
All-purpose flour 300 g

For the filling

Ground poppy seeds 100 g
Ground walnuts 100 g
Powdered sugar to taste

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Instructions

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Place the flour in a bowl and add the chilled butter, cut into pieces. Work the butter into the flour with your hands.
Add the baking soda, sour cream, and enough flour to give the dough the consistency of ravioli dough. Shape it into a ball and refrigerate for 30 minutes.
Prepare the poppy seed filling. Pour a little hot water over the ground poppy seeds and let them soak for 10 minutes. Then add powdered sugar to taste, stirring constantly.
For the walnut filling, mix the ground walnuts with powdered sugar.
Tip: You can also crush the walnuts with a rolling pin on a cutting board; this is faster and helps the nuts release more oil.
Remove the dough from the refrigerator, roll it out to about 1 mm thick, and cut it into triangles.
Add filling to the triangles and roll them into crescents.
Bake the crescents for about 15 minutes at 180°C (350°F), watching carefully so they do not overbake and dry out. Dust the baked crescents with powdered sugar.
Tip: Fruit jams, marmalades, chopped dried fruit, or quark (a fresh curd cheese) mixed with ground cinnamon also work as fillings. Choose a filling to suit your taste.

Tip: Add only enough hot water to the poppy seeds to make a thick, spreadable filling; a runny filling will leak out. Let it cool before filling the crescents, as warm filling would melt the butter in the dough.

Nutrition facts

Approximate values per piece, calculated from the ingredients

Energy: 111 kcal
Protein: 1.8 g
Carbohydrates: 7.1 g
of which sugars: 0.5 g
Fat: 8.7 g
of which saturates: 4.0 g
Fiber: 0.9 g
Salt: 0.0 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Smotanové rožteky s makom a orechmi – hotové za 30 minút