Best Vienna Triangles Recipes

CRESCENT ROLL PIGS IN A BLANKET

Steps:

• Gather the ingredients.
• Position a rack in the center of the oven and heat to 400 F. With a sharp knife, cut each hot dog down the middle lengthwise, almost all the way through.
• Cut each slice of cheese into 6 narrow strips to produce 24 strips total.
• Fit 3 strips of cheese into each hot dog.
• Separate the crescent dough into triangles and wrap each hot dog: Start with the long end of the triangle, stretching the dough a little to completely cover hot dog.
• If desired, brush tops of each crescent wrapped hot dog with the optional egg and water mixture. Sprinkle lightly with sesame or poppy seeds, if using.
• Place wrapped hot dogs on a large baking sheet lined with parchment paper or foil. Bak until golden brown, 9 to 12 minutes.
• Remove pigs in a blanket to a serving plate and serve warm with preferred mustard or dipping sauce.

PATRICIA'S VIENNESE CRESCENTS

Steps:

• Using a small, sharp knife, split the vanilla bean lengthwise and scrape the seeds into a small bowl. Discard the pod. Add 1 tablespoon confectioners' sugar and use a mortar or the back of a spoon to pound and mix them together. Add the remaining confectioners' sugar and stir to combine. Cover and let stand at least 1 hour. DO AHEAD: Vanilla sugar can be made ahead and stored, in an airtight container at room temperature, indefinitely.
• Position a rack in the upper third of the oven and a second rack in the lower third then preheat to 350°F.
• Using a food processor, grind the walnuts into a chunky paste then transfer to the bowl of a stand mixer fitted with the paddle attachment. Add the butter and sugar and beat on medium speed, scraping the bowl occasionally, until completely incorporated, about 2 minutes. Add the flour in 3 batches and stir until a smooth dough forms, about 2 minutes.
• On a lightly floured surface, shape heaping tablespoons of dough into 3- to 4-inch-long ropes, tapering the ends. Curve each rope into a crescent shape. Transfer to a baking sheet, leaving about 2 inches between cookies. Bake, switching the cookies between the upper and lower racks about halfway through baking, until light golden brown, 18 to 20 minutes. Let the cookies cool 2 to 3 minutes then carefully roll them in vanilla sugar and place on racks to cool completely. Continue baking cookies on cooled baking sheets. DO AHEAD: The cookies can be baked ahead and stored, in an airtight container at room temperature, up to 3 days.