Apricot and walnut crescent pastries

Name: Apricot and walnut crescent pastries - Fabia N.
Ingredients: 650 g flour + 2.3 tablespoons for dusting the surface 220 g lard 1 pinch of saffron 2 eggs 12 tablespoons water 2 tablespoons vinegar 2 packets of vanilla sugar 1/2 teaspoon salt

Dessert - Apricot and walnut crescent pastries by Fabia N. - Recipia

Crescent Rolls with Apricot Jam and Walnuts I made these crescent rolls after checking the jars of jam and preserves in the pantry and, of course, found more than I could consume spread on bread. The apricot jam paired very well with the ground walnuts, and the dough with lard turned out tender and easy to roll out. The quantities below yield 48 crescent rolls, as the dough is divided into six pieces, each cut into eight. Quick Info Total time: not specified in the original recipe; preparation and shaping take as long as necessary for kneading, rolling, and filling Preparation time: unspecified Baking time: approximately 30 minutes or less Servings: approximately 48 crescent rolls Difficulty: easy Recipe type: homemade dessert, tender crescent rolls with jam Ingredients For the dough 650 g flour 2-3 tablespoons of flour for dusting the work surface 220 g lard 1 pinch of saffron baking powder 2 eggs 12 tablespoons of water 2 tablespoons of vinegar 2 packets of vanilla sugar 1/2 teaspoon of salt For the filling Apricot jam mixed with ground walnuts For finishing Powdered sugar for dusting The amount of jam and walnuts is not mentioned in the original recipe. Use enough mixture to fill the 48 pieces without overfilling, so it doesn’t spill out while rolling. Preparation Method 1. Preparing the dough Sift the flour into a large bowl and mix it with the pinch of salt and saffron baking powder. Sifting helps to homogenize the dry ingredients and obtain a lump-free dough. Separately, mix the lard with the two eggs and vanilla sugar. A complicated mixture is not necessary; the ingredients just need to be well combined. Add the water and vinegar to the lard mixture. Gradually incorporate the flour and knead until you obtain a dough that can be easily rolled out and does not stick. If needed, use the 2-3 tablespoons of flour for dusting the surface where you will roll out the dough. The recipe does not indicate that more flour is needed in the dough, so this is only used for dusting. 2. Dividing and rolling the dough Divide the dough into six balls as evenly sized as possible. Work with one ball at a time, while the others can stay aside until you reach them. Roll each ball with a rolling pin until you obtain a round sheet. An exact thickness is not mentioned; it is important that the sheet can be cut and rolled without tearing. Cut each sheet into eight pieces, like slices. Thus, from the six sheets, you obtain a total of 48 pieces of dough. 3. Filling and rolling Mix the apricot jam with the ground walnuts. Place a small amount of this filling on each piece of dough, in the wider area. Roll each piece towards the tip, forming the crescent. Do not put too much jam, as the filling may spill out during rolling or baking. It is enough for each crescent to have a little jam and walnut inside. 4. Baking Place the crescent rolls on a baking tray lined with parchment paper. In the original recipe, a pot of water is placed under the tray with the crescent rolls to prevent them from burning on the bottom. If you use this method, place the pot under the baking tray before putting everything in the oven. The oven should be preheated to 180 degrees Celsius. Bake the crescent rolls for about 30 minutes or less, depending on the oven. They are done when they start to brown slightly. The time is not fixed for all ovens, so watch their color towards the end of baking. They should not be very dark. 5. Dusting Remove the crescent rolls from the tray and roll them in powdered sugar while they are still warm. The sugar will adhere better to their surface. Let them cool before serving. The dough is tender, and the crescent rolls have a pleasant taste of apricot jam and walnuts. Why I make this recipe often It is a practical recipe when I have multiple jars of jam in the pantry and want to use them in a dessert. The dough rolls out easily, does not require many ingredients, and a single batch yields many crescent rolls. The combination of apricot jam and ground walnuts is simple and suitable for this type of dessert. The crescent rolls are tender, dusted while warm, and can be served after cooling without further preparations. Tips and Variations Tips Use the flour for dusting only as much as needed to prevent the dough from sticking. Too much flour sprinkled while rolling can make the dough heavier. Divide the dough into six equal balls. This way, the crescent rolls will have similar sizes and will bake approximately at the same time. Put a moderate amount of filling. The jam mixed with walnuts should stay inside the crescent, not spill onto the tray. Check the crescent rolls before the 30 minutes are up, especially if you know your oven bakes faster. In the original recipe, they are taken out when they start to brown. The pot of water placed under the baking tray is the detail used to prevent the bottom of the crescent rolls from burning. If you choose to do the same, make sure the water is in the pot under the tray, not in the tray with the dough. Substitutions The recipe is presented with lard, apricot jam, ground walnuts, and saffron baking powder. No substitutions are indicated for these ingredients, and changing them may alter the texture and taste of the dough. If the apricot jam is thicker, it can be mixed more easily with the walnuts. In the case of a softer jam, use a smaller amount in each piece of dough to roll the crescents without spilling the filling. Variations In the basic recipe, the variation is given by the proportion between the apricot jam and ground walnuts. You can use more jam or more walnuts, depending on the consistency of the filling and taste, without changing the dough. Serving Ideas The crescent rolls are served after they have cooled and been dusted with powdered sugar. They can be arranged on a platter and offered as a homemade dessert, alongside coffee or tea. Frequently Asked Questions How many crescent rolls does this recipe yield? From the dough, six balls are made. Each ball is rolled out and cut into eight pieces, resulting in approximately 48 crescent rolls. At what temperature are the crescent rolls baked? They are baked in a preheated oven at 180 degrees Celsius. The duration is approximately 30 minutes or less, depending on the oven. How do I know when they are done? The crescent rolls are done when they start to brown. There is no need to wait for them to get very dark. Since each oven bakes differently, watch them as they approach the 30-minute mark. Why is a pot of water placed under the baking tray? In this recipe, the pot of water is placed under the tray with crescent rolls to prevent them from burning on the bottom. It is a detail mentioned in the original preparation method. When is the powdered sugar added? The crescent rolls are taken out of the tray and rolled in powdered sugar while they are still warm. This way, the sugar adheres better to their surface. Nutritional Values The values below are estimates and may not be exact, as the amount of jam and walnuts used for filling and the amount of powdered sugar remaining on the crescent rolls is not specified. For one crescent roll, from a total of approximately 48 pieces, the estimate is about 100-130 kcal, depending on the amount of filling and sugar. Estimated, one crescent roll may contain: Protein: approximately 1-2 g Carbohydrates: approximately 10-15 g Fats: approximately 5-8 g Fiber: approximately 0.5-1 g Most of the fats come from lard and walnuts, while carbohydrates come from flour, jam, and powdered sugar. These figures are indicative and do not replace a nutritional calculation made based on the exact brands and quantities used. Storage and Reheating After cooling, the crescent rolls can be stored in a covered container at room temperature. It is best to place them in the container only after they have cooled, so the powdered sugar does not get too moist. Reheating is not necessary. They can be served at room temperature, and the tender texture is better preserved without heating. If you want to serve them later, simply take them out of the container before the meal.

Apricot and walnut crescent pastries

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