Keep the jam away from the seam so the crescents seal cleanly.
Make ahead Make and chill the dough before rolling; dust the pastries only after they cool.
Ceppellate di Trivento
Prep 45 min · Cook 40 min · Rest 1 hr · Yield 24 crescents (About 3 per serving.) · Difficulty Medium
Method
Mix the flour, baking powder, sugar and salt. Rub in the lard, then add the yolks and lemon zest. Bring together quickly into an even dough without prolonged kneading. Flatten, wrap and refrigerate for 30 minutes.Mix the flour, baking powder, sugar and salt. Rub in the lard, then add the yolks and lemon zest. Bring together quickly into an even dough without prolonged kneading. Flatten, wrap and refrigerate for 30 minutes.
Heat a static oven to 180°C. Roll the dough between sheets of baking paper to about 3–4 mm thick. Cut 8 cm discs, gathering and rolling the scraps gently to make about 24. Divide the jam between them, leaving the edges clean.Heat a static oven to 350°F. Roll the dough between sheets of baking paper to about 3 mm–¼ in thick. Cut 3¼ in discs, gathering and rolling the scraps gently to make about 24. Divide the jam between them, leaving the edges clean.
Fold each disc in half over the filling. Press the edges firmly together and draw the tips out slightly into a crescent. Arrange on lined trays with space between them; use two trays of about 40 × 30 cm for this batch. Keep the second tray chilled while the first bakes.Fold each disc in half over the filling. Press the edges firmly together and draw the tips out slightly into a crescent. Arrange on lined trays with space between them; use two trays of about 15¾ × 11¾ in for this batch. Keep the second tray chilled while the first bakes.
Bake one tray at a time for about 20 minutes, until the pastry is set and lightly golden, especially underneath. Let the crescents cool for about 30 minutes before dusting with icing sugar.Bake one tray at a time for about 20 minutes, until the pastry is set and lightly golden, especially underneath. Let the crescents cool for about 30 minutes before dusting with icing sugar.
