Categories: Desserts, Breads 
      Yield: 6 servings 
  
      2 c  To 2 1/2 c unbleached white 
           -flour 
      1 pk Dry yeast (about 1 Tbs) 
      1 c  Sweet butter, room temp 
      2    Egg yolks, beaten 
    3/4 c  Sour cream 
           Filling: 
      2 c  Almonds, toasted and 
           -coarsley ground 
    2/3 c  To 3/4 c brown sugar, firmly 
           -packed 
      2    Egg whites 
      1 pn Of salt 
  
  From "Sundays at Moosewood Restaurant." Yields 24 
  pastries 
   
  Rogaliki, which means  "little horns," are a specialty 
  of the southern Ukraine.  They are flaky pastries 
  stuffed with sugar and nuts, and I warn you, they can 
  be addictive.  Although I am seldom interested in 
  sweets, these are "devilish horns," tempting even me 
  to eat just one more! 
   
  Pastry: 
   
  For the pastry, mix together the flour and yeast in a 
  med bowl.  Cut in the butter with a pastry fork until 
  the mixture resembles coarse meal. Stir in the egg 
  yolks and sour cream and mix well.  The mixture will 
  still be crumbly.  Form the dough into a ball using 
  your hands, working it as little as possible.  The 
  less you knead, the more tender the pastry will be. 
  The dough will be tacky.  Wrap it in waxed paper and 
  chill it for at least 2 hours. 
   
  Prepare the filling by combining the ground almonds 
  and sugar in a small bowl.  Beat together the egg 
  whites and salt until stiff, but not dry, and 
  carefully fold them into the nut mixture. 
   
  Preheat the oven to 375F.  When the dough is 
  thoroughly chilled, divide it into three balls.  Using 
  a floured rolling pin, roll out three circles about 
  1/8" thick.  Work on a well-floured surface to prevent 
  the dough from sticking.  Cut each circle into eight 
  pie-shaped wedges and spread the wedges with the 
  filling.  Starting at the wide end, roll each wedge up 
  like a little croissant and then pull the ends into a 
  curve to form a "horn." Make sure the point is on the 
  bottom so the "horns" will not open up while baking. 
   
  Place the almond crescents on a lightly oiled baking 
  sheet and bake for about 30 - 40 min, until golden and 
  puffed.