Bicolored Lent Pastries Filled with Walnut Cream and Turkish Delight
To prepare these delicious croissants, we will start with the dough. In a bowl, we dissolve the yeast together with the sugar until we obtain a homogeneous paste. We will pour this mixture into a larger bowl where we add lukewarm mineral water, warm oil, lemon zest, and a pinch of salt. Using a whisk, we homogenize all the ingredients, making sure that the yeast is completely dissolved. Over this mixture, we will gradually add the flour, mixing with the whisk until we obtain a composition similar to pancake batter. Once we have this mixture, we will pour half of it into another bowl, adding 2-3 tablespoons of flour extra, as we need a slightly larger dough to be able to shape it. In the first bowl, we add the flour and knead until we obtain a non-sticky and easy-to-roll dough. In the second bowl, we add cocoa and flour, kneading again until we obtain a similar dough, easy to shape. After we have finished preparing the two balls of dough, we place them in a bowl, cover them with plastic wrap, and leave them in a draft-free place to rise and double in volume. In the meantime, we take care of the syrup: we mix the sugar with water in a saucepan and put the mixture on the heat, stirring until the sugar is completely dissolved. After this, we turn off the heat and add vanilla essence, letting the syrup cool completely. As for the filling, in a small bowl, we combine ground walnuts, sugar, and cocoa, mixing well with a teaspoon. We then add the rum and warm water, just enough to obtain a mixture with a suitable consistency, not too soft, but not too hard either. After the dough has risen, each ball is divided into two, resulting in two white balls and two black balls. We roll out a black ball on the work surface, ensuring it is as round as possible, and separately, we roll out a white ball, which will be slightly smaller. We carefully bring the white sheet over the black one and, using a rolling pin, we roll them together to stick. In the meantime, with a sharp knife, we cut the dough into four, then into eight diagonally, thus obtaining 8 triangles. Each triangle is filled with the walnut mixture, placing a teaspoon of filling at each end and rolling it to form a croissant. We proceed the same way with all the other triangles, and the obtained croissants are placed in a tray lined with baking paper. We bake the croissants in the oven for 20-25 minutes until they become golden and fluffy. For the other two balls, we repeat the same steps, but we fill them with Turkish delight, thus obtaining a delicious variety. In the end, we take the croissants out of the oven and let them cool for about 5 minutes. Then, we dip them in the cold syrup and carefully place them on a platter, choosing to dust them with powdered sugar or coconut, depending on preferences. These croissants are a true delicacy, perfect for enjoying with a cup of tea or coffee!
Ingredients
- For the dough: 250ml mineral water
- 100ml oil
- 1 cube of yeast
- 2 tablespoons of sugar
- grated lemon peel
- 2 tablespoons of cocoa
- a pinch of salt
- flour as needed (I weighed it and it came to 500g). For the syrup: 125g sugar
- 60g water
- vanilla essence. For the filling: 1 cup chopped walnuts
- sugar to taste (about 2
- 3 tablespoons)
- rum essence
- 1 teaspoon cocoa
- warm water (5 tablespoons or enough to reach a homogeneous and not too soft consistency)
- Turkish delight
- powdered sugar or coconut.
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