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1
Preheat the oven to 425 degrees.
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2
To make the dough, place the flour, salt and sugar in a food processor and pulse to combine.
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3
Add the butter and pulse until mixture resembles coarse meal.
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4
Whisk together the egg yolks, water, brandy and wine.
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5
Add to the flour mixture and pulse until dough begins to come together.
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6
Press the dough together, flatten into a disk, wrap in plastic and chill for 30 minutes.
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7
To make the filling, place the cheese in a medium bowl and stir in the orange and lemon rinds, the nutmeg and brandy.
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8
Whip the egg whites until they hold soft peaks.
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9
Gradually add the sugar and whip until stiff.
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10
Stir half of the egg whites into the cheese mixture.
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11
Fold in the remaining whites.
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12
Set aside.
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13
Divide the dough in half.
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14
Roll out 1 piece of dough on a lightly floured surface to the thickness of a coin.
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15
With a 3-inch-round cookie cutter or glass, cut out as many rounds as possible.
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16
Brush the rim of each round with water and place a rounded teaspoon of filling in the center of each.
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17
Fold the dough around the filling to form a crescent and pinch the edges to seal them tight.
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18
Divide between 2 lightly floured baking sheets.
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19
Repeat with the remaining dough and filling, rerolling the scraps if necessary to use up all the filling.
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20
Bake until the crescents turn a pale blond color, about 8 minutes.
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21
Let cool.
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22
Serve with a chilled dry white wine.
