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1. Break down the yeast with a little tepid milk.
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2. Add the salt to the flour and make a well in the center.
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3. Beat the eggs and put them with the yeast and sugar into the center of the flour.
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4. Gradually mix in the flour and beat the dough well, and then leave in a warm place for 15 minutes, covered with a cloth.
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5. Roll out the dough fairly thinly on a floured board and place the butter or margarine in the center.
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6. Fold the dough over the butter and give two "turns," as for puff pastry.
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7. Allow to stand for 10-15 minutes, and then give two further turns, followed by another rest in a cool place.
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8. Roll out the pastry ¼ inch thick and cut it into triangles, with bases measuring about 6½ inches.
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9. Roll a little of the filling into a sausage shape and place it near the base of one of the triangles.
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10. Commencing with the base of the triangle, roll it up, bend it round to form a crescent, and place on a greased baking sheet.
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11. Prove the crescents in a warm place for 20 minutes.
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12. Brush them with egg, and bake in a hot oven (450°F) for 15-20 minutes, until golden-brown.
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13. Whilst they are still hot, brush them over with glace icing and sprinkle with the nuts.
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14. Alternatively, the mixture may be made into twists and rings and when baked coated with the glace icing and nuts.
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FILLING:
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1. Marzipan is often used for the filling, and is very good if flavored with orange essence or mixed with a little grated orange rind and orange juice.
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2. A popular alternative is made by stewing cranberries with sugar to make thick syrup; the pulp is enclosed in small rounds or squares of pastry.
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3. Other variations in fillings for these pastries will suggest themselves to cooks in this country, for instance, jam, or confectioner's custard or stewed fruit.
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