Crescent pastries with Turkish delight (vegan)

Name: Crescent pastries with Turkish delight (vegan) - Estera P.
Ingredients: 1 cup of oil; 1 1/2 cups of borscht; 1/2 packet of yeast; a pinch of salt; 1 tablespoon of sugar; flour as needed; store; bought Turkish delight; powdered sugar for dusting.

Dessert - Crescent pastries with Turkish delight (vegan) by Estera P. - Recipia

The crescent rolls with rahat are always my choice when I want something simple, vegan, and hassle-free. They are quick to make, require easily available ingredients, and the dough with borscht makes them very tender. Whenever I have limited time or need a dessert that won't be a bother even if left on the table for a while, I return to this recipe. Quick Info Total time: approximately 50 minutes Preparation time: 30-35 minutes Baking time: 15 minutes Servings: depending on the size of the crescents, about 32 pieces (if making 4 dough balls x 8 pieces) Difficulty: easy Vegan recipe Ingredients 1 cup of oil (200 ml) 1 and 1/2 cups of borscht (300 ml) 1/2 packet of yeast (about 12-15 g of fresh yeast or equivalent dry) A pinch of salt 1 tablespoon of sugar Flour as needed (approximately 600-700 g, added gradually until a soft and moldable dough is formed) Commercial rahat (cut into suitable pieces for filling) Powdered sugar (for dusting, about 200 g) Preparation method 1. Start with the yeast. Place it in a large bowl with the sugar and salt. Mix well until the yeast becomes liquid. 2. Slightly warm the borscht (just warm, not hot). Pour it over the dissolved yeast. 3. Add the cup of oil. Mix briefly. 4. Begin incorporating flour, a little at a time. Knead initially with a spoon, then by hand. Stop when you have a soft, greasy dough that doesn't stick to your hands and is easy to shape. Don't overdo the flour; if you add too much, the crescents will be tougher. 5. Let the dough rise for about 15-20 minutes, covered with a towel, while you preheat the oven to medium temperature (about 180°C). 6. Divide the dough into pieces the size of a tennis ball. 7. Take each piece, roll it out on a lightly floured surface into a not-too-thin disc, about 0.5 cm thick. Cut the disc into 8 equal triangles with a knife or pastry cutter. 8. Place a piece of rahat at the base of each triangle. 9. Roll the triangles from the base towards the tip, forming the crescents. 10. Arrange the crescents with space between them on a baking tray lined with parchment paper. 11. Place the tray in the oven and bake for about 15 minutes or until the crescents turn slightly golden at the edges. They should not be heavily browned. 12. While hot, place them in a large bag with powdered sugar and shake gently to coat them on all sides. 13. Remove them and place them on a plate to cool. Why I make this recipe often The dough is easy to work with, doesn't require much kneading, and doesn't stick. The crescents remain tender even after a day or two if kept covered. The recipe is quick, doesn't create much mess, and doesn't require special equipment or techniques. Tips and variations Tips If the dough seems too soft, add flour gradually, but don't overdo it. Make sure the rahat is pre-portioned to speed up the rolling process. Bake in batches, don't overcrowd the tray. To prevent drying out, keep the crescents in a closed container after they cool. Substitutions Store-bought borscht (of any type) can be used without issues. If you don't have borscht, the recipe won't turn out the same – I do not recommend substitutions. Fresh yeast can be replaced with dry yeast (equivalent to 12-15 g). Variations You can add a bit of lemon zest to the dough for a subtle fragrance, but it's not mandatory. The filling can also be made with vegan jam (it may leak more during baking). You can also try ground walnuts mixed with sugar as a vegan filling option. Serving ideas The crescents are good on their own, with coffee or tea. They can be placed on a platter alongside other vegan pastries. They are easy to transport, so they are also great for packing. Frequently asked questions Can I use whole wheat flour? Yes, but the texture will be denser, and the crescents won't be as tender. I recommend using classic white flour. If I don't have borscht, what can I substitute it with? From experience, you won't achieve the same result with other liquids. Borscht helps with the specific texture and flavor of these vegan crescents. Can I freeze the crescents? Baked crescents can be frozen, but they lose some of their tenderness after defrosting. They are best freshly made. What can I substitute for rahat in the filling? Thicker jam can work, but it should be as thick as possible and cut into small pieces to avoid leaking. How many crescents does this recipe yield? It depends on the size, but this dough typically yields about 32 pieces if you portion 4 dough balls and cut each disc into 8. Nutritional values Estimate for one serving (one crescent, if 32 are made): Calories: approximately 90-100 kcal Protein: 1.5 g Fat: 4 g Carbohydrates: 13 g Fiber: 0.3 g Values may vary depending on how much sugar and rahat you use, how large the crescent is, and how much flour is actually incorporated into the dough. Storage and reheating The crescents remain tender for at least 2-3 days if kept in a closed container at room temperature. I do not recommend reheating in the oven; if they have hardened, it is best to leave them for a few minutes at room temperature before serving. If they have been stored for too long, they lose some tenderness but do not spoil easily.

Crescent pastries with Turkish delight (vegan)

Tags

Categories