Mini croissants with sour cherry jam

Name: Mini croissants with sour cherry jam
Ingredients: approximately 700 g white flour; 100 g ground walnuts; 1 package of butter (at room temperature); 1 bottle of 330ml kefir; 1 tablespoon candied orange peel powder; 1/2 teaspoon baking soda; 150 g granulated sugar; 1 pinch of salt; 1 jar of sour cherry jam; approximately 100 g powdered sugar

Dessert - Mini croissants with sour cherry jam by Dorli F. - Recipia

The cherry jam crescent rolls are made from a buttery dough with kefir and ground walnuts. The dough is firm and easy to roll out, and each piece is filled with jam before being rolled and shaped into a crescent. After baking, they are dusted with powdered sugar and served after they have cooled slightly. Quick Info Preparation time: not specified in the original recipe Baking time: 20 minutes Oven temperature: 165-170 degrees Celsius, preheated oven Total time: preparation time is not specified; add the 20 minutes of baking Servings: the exact number depends on the size of the dough pieces; from each ball of dough the size of a tennis ball, 8 crescents are formed Difficulty: easy Type of recipe: homemade dessert, crescent rolls with jam Ingredients about 700 g white flour 100 g ground walnuts 1 package of butter, at room temperature 1 bottle of kefir, 330 ml 1 tablespoon candied orange peel powder 1/2 teaspoon baking soda 150 g granulated sugar a pinch of salt 1 jar of cherry jam about 100 g powdered sugar, for decoration Preparation method 1. Place the soft butter in a bowl and add the kefir, baking soda, and salt. Mix until the composition becomes homogeneous. 2. Incorporate the granulated sugar, candied orange peel powder, and ground walnuts. The ingredients can be added one by one, mixing after each. 3. Add the flour at the end, gradually. Knead until you obtain a firm dough that can be easily shaped. The amount is indicated as approximate, so stop when the dough has the right consistency and is no longer soft or sticky. 4. Tear off a piece of dough the size of a tennis ball. Sprinkle flour on the work surface and roll out the piece of dough with a rolling pin. 5. Divide the resulting sheet into 8 parts. At the base of each piece, place cherry jam. An exact amount for each crescent is not specified, so it is enough to use enough to be rolled without spilling over the edges. 6. Roll each piece of dough from the base towards the tip, then slightly curve the roll to give it the shape of a crescent. 7. Place the crescents on a baking tray lined with parchment paper. 8. Place the tray in the preheated oven and bake the crescents for about 20 minutes at 165-170 degrees Celsius. 9. Remove them from the tray and transfer them to a serving plate. While they are still warm or after they have cooled slightly, dust them with powdered sugar. The dough should remain firm enough to be rolled out and shaped. If you work with pieces that are too large, the sheet will not divide as easily into 8 parts, so it is more practical to form the crescents one at a time from similarly sized pieces. The cherry jam should be placed at the base of the triangles, not towards the tip. This way, the crescents roll evenly, and the filling stays inside. It is good that the jam is not put in excess, as it may spill out during baking. Why I make this recipe often I like this recipe because the dough is easy to work with and does not require complicated techniques. The butter, kefir, and walnuts give it a pleasant texture, while the cherry jam adds a fruity and slightly tart flavor that balances the sugar in the dough and decoration. It is also a practical recipe when I want a homemade dessert but do not want to prepare elaborate creams or fillings. The crescents are formed quickly after the dough is ready, and their size can be kept consistent if you work each portion in the same way. Tips Use butter at room temperature, as indicated in the recipe. Soft butter combines more easily with the kefir and other ingredients. Add the flour gradually, even though the ingredient list shows an approximate amount of 700 g. Flour can absorb differently, and the dough needs to be firm and easy to shape, not excessively hard. The work surface should be floured before rolling out the dough. There is no need to use too much flour, just enough to roll out the sheet without sticking. Respect the temperature of 165-170 degrees and the time of about 20 minutes. The crescents should be removed from the oven after baking, without leaving them unnecessarily in the tray. The powdered sugar is added at the end, after the crescents are removed from the tray. This way, the decoration remains visible on their surface. Substitutions The recipe uses kefir and does not provide a specified substitute for it. To maintain the proportions and texture of the dough, it is recommended to use the kefir indicated in the original recipe. The cherry jam is the filling used here, and no alternative is indicated in the recipe. If you choose another jam, its consistency may influence how easily the crescents roll, especially if it is very fluid. Variations For a smaller shape, you can roll the pieces of dough thinner and divide them into more than 8 parts, but the original recipe uses 8 triangles from each sheet of dough. If you prefer larger crescents, keep the pieces of dough thicker and form fewer portions from each sheet. The baking time may depend on the size, so they need to be monitored in the oven. The amount of walnuts and candied orange peel remains the same as in the basic recipe. They contribute to the flavor of the dough and should not be omitted if you want to keep the character of the recipe. Serving ideas The crescents are served dusted with powdered sugar, as a dessert or alongside coffee and tea. They are easier to eat after they have cooled, when the dough settles and the jam is no longer hot. Frequently asked questions 1. Why is butter used at room temperature? Soft butter mixes more easily with the kefir and the other ingredients. Additionally, the dough forms more uniformly. The recipe does not indicate using melted butter. 2. How much jam is put in each crescent? The recipe does not specify an exact amount. Put enough jam to fill the crescent, but not so much that it spills over the edges during rolling or baking. 3. Can I roll out all the dough at once? The recipe indicates using pieces the size of a tennis ball, rolled out and divided into 8 parts. It is easier to work in portions, as the sheet divides more simply and the crescents will have similar sizes. 4. At what temperature are the crescents baked? They are baked in a preheated oven at the medium temperature indicated in the recipe, which is 165-170 degrees Celsius, for about 20 minutes. 5. When is the powdered sugar added? After they are removed from the tray and placed on a serving plate. They can be dusted while still slightly warm or after they have cooled. Nutritional values The values are approximate, as the recipe does not specify the weight of the butter package or the exact number of crescents obtained. The jam may also have different values depending on the amount of sugar used. As a rough estimate, for 100 g of crescents with jam and powdered sugar, the following can be considered: Calories: 380-450 kcal Protein: 6-8 g Fat: 18-24 g Carbohydrates: 48-58 g Fiber: approximately 2-3 g These values do not replace an exact nutritional calculation. For a more accurate estimate, the exact weight of the butter, the amount of jam actually used, and the final weight of the crescents would be needed. Storage and reheating The crescents are stored in a covered container at room temperature after they have completely cooled. It is good to keep them away from moisture, so that the powdered sugar and dough do not become sticky. Reheating is not necessary. They are served at room temperature. If they are heated, the jam inside may soften and become very hot, so it is not recommended to consume them immediately after reheating.

Mini croissants with sour cherry jam

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