Dice the cold butter in small cubes and add it to a bowl with the 3 egg yolks, salt, lemon peel, 50 grams ( ~7 tbsp) of powdered sugar, baking powder, and sour cream. Then, mix everything together.

Add the 450 grams (1 lb) of sifted flour gradually and knead (first with a wooden spoon and then with your hands).

Knead for about 10 minutes until the dough is elastic and doesn’t stick to the hands.

Place the dough on a plate and cover the dough with cling film or plastic wrap, and transfer it to the fridge for about 30 minutes.

While the dough is chilling in the fridge, we’ll prepare the filling. Crush the walnuts. Then, dice the dried apricots. Finally, mix the walnuts, diced dried apricots, and apricot jam to make your filling.

After the dough has rested in the fridge for 30 minutes, take it out and cut it into 4 equal parts, then roll them into round balls.

Now, using a rolling pin, roll each ball into a very thin layer (of about 2-3 mm) and a diameter of 30-32 cm (about 12 inches). Make sure to dust the surface with flour as needed so the dough doesn't stick. Cut each layer into 16 parts (as shown below). At the base of each part, place about a teaspoon of filling and then roll each part (as shown below). Finally, place each rolled pastry (or crescent) on a baking sheet (lined with baking paper).

Preheat the oven to 170°C (340°F) for 15-17 minutes until they’re baked and have a color similar to as shown below.

Immediately take each crescent cookie from the baking tray and roll them through the powdered sugar.

Finally, assemble your crescent cookies in a bowl or on a plate, ready to be served. We opted to stack our cookies on a plate, as shown below.