Tender crescent pastries

Name: Tender crescent pastries
Ingredients: Shortcrust pastry: 300 g sour cream; 300 g lard; 1 packet baking powder; 2 tablespoons lemon juice; a pinch of salt; flour as needed (700-800 g). Filling: 1 bowl ground walnuts; 1 tablespoon cocoa; 3-4 tablespoons sugar; 2 tablespoons rum essence; a little warm milk.

Dessert - Tender crescent pastries by Georgia J. - Recipia

Tender Crescent Rolls with Walnut and Cocoa These crescent rolls have a very tender dough made with sour cream and lard, and the filling of walnut, cocoa, and rum can be prepared in just a few minutes. The dough rolls out easily and can be shaped without any issues, as long as you add the flour gradually and stop when it becomes non-sticky. The crescent rolls are baked until they are lightly golden at the bottom, then dusted with vanilla sugar after they have cooled. Quick Info Total time: not specified in the original recipe; depends on the number of trays and work pace Preparation time: not specified Baking time: not specified; the crescent rolls are baked at medium temperature until they are lightly golden at the bottom Servings: the number of pieces varies depending on the thickness of the dough and the size of the squares Difficulty: easy to medium Recipe type: homemade dessert, tender crescent rolls with walnut Ingredients For the tender dough: 300 g sour cream 300 g lard, at room temperature 1 packet baking powder 2 tablespoons lemon juice 1 pinch of salt 700-800 g flour, or as needed For the walnut filling: 1 bowl of ground walnuts 1 tablespoon cocoa powder 3-4 tablespoons sugar 2 tablespoons rum essence a little warm milk For finishing: powdered vanilla sugar, for rolling the crescent rolls after cooling Instructions 1. Prepare the dough In a bowl, combine the sour cream, soft lard, and lemon juice. Mix with a wooden spoon until the mixture is as uniform as possible. The lard should be at room temperature to incorporate easily. Add the pinch of salt, then start adding the flour mixed with baking powder. Do not add all the flour at once. Knead and observe the texture of the dough. It is ready when it becomes non-sticky and can be easily shaped. Depending on the sour cream and how it absorbs the flour, you will use between 700 and 800 g. Set the dough aside while you prepare the filling. 2. Make the filling In a bowl, mix the ground walnuts with cocoa powder, sugar, and rum essence. Thoroughly combine the dry ingredients, then gradually add a little warm milk. Add just enough milk to achieve a homogeneous paste. The filling should not be liquid, as it would leak out of the crescent rolls during rolling or baking. 3. Roll out and cut the dough Break off pieces of dough and roll them out into a sheet. Cut the sheet into squares. Their size can be chosen according to preference, but there should be enough space to place the filling and roll each piece. In the center of each square, place about half a teaspoon of filling. Then roll the dough to form the crescent. Be careful not to add too much filling, or it will come apart in the tray. 4. Bake the crescent rolls Line a baking tray with parchment paper and place the crescent rolls with a little space between them. Place the tray in the preheated oven at medium temperature. Bake the crescent rolls just until they are lightly golden at the bottom. They do not need to be very browned on top. While one tray is baking, prepare the next tray, and continue until you finish the dough and filling. The exact baking time is not mentioned in the original recipe and may vary depending on the oven, the thickness of the dough, and the size of the crescent rolls. Check their bottoms; this is the main indicator. 5. Dust and store When ready, remove the crescent rolls from the tray and let them cool on a sheet. Do not roll them in sugar while they are hot, as the sugar will melt. Once cooled, dust them with powdered vanilla sugar. Then place them in boxes or containers with lids. They are even better the next day, if they last that long. Why I make this recipe often I love the dough because it is tender and easy to work with, without complicated techniques. The walnut and cocoa filling uses simple ingredients, and the amount of milk can be easily adjusted until it reaches the right consistency. The crescent rolls store well in a box and can be made a day in advance. Additionally, the dough allows for other fillings, making the recipe easy to adapt. Tips Add flour gradually. The amount of 700-800 g is approximate, and the dough should remain easy to shape, not hard. Use lard at room temperature. If it’s too cold, it will incorporate more slowly into the sour cream. Add milk to the filling gradually. Ground walnuts can absorb liquid differently, and a filling that is too soft will be harder to work with. Do not bake the crescent rolls until they are very brown. In the original recipe, the indicator is the light browning of the bottom. Let them cool before dusting. This way, the powdered sugar remains visible and adheres better to their surface. Substitutions If you don’t have lard, you can use butter in the same amount, that is, 300 g. The texture may be slightly different, but this is the recommended substitute for the recipe. Variations The walnut, cocoa, and rum filling can be replaced with Turkish delight. You can also use jam mixed with ground walnuts. The walnuts help thicken the filling so that it can be placed in the crescent rolls without leaking. Another option is prune jam. If it is very soft, it can be mixed with ground walnuts, just like the jam. Serving Ideas The crescent rolls are served cold, dusted with vanilla sugar. They are perfect alongside coffee or tea and can be placed on a dessert platter. They can also be prepared a day in advance, as the texture and flavor are more enjoyable after sitting in the box. Frequently Asked Questions Why is flour used "as needed"? In this recipe, approximately 700-800 g of flour is indicated, but the exact amount depends on the sour cream and how it absorbs the flour. Add it gradually and stop when the dough becomes non-sticky and easy to shape. Can I use butter instead of lard? Yes. The recipe specifies that in the absence of lard, you can use butter. The substitution is made with 300 g of butter. How much milk is added to the filling? There is no exact amount. Add a little warm milk gradually until the walnuts, cocoa, sugar, and rum essence come together in a homogeneous paste. It is important that the filling does not become liquid. When are the crescent rolls dusted? After cooling. If they are still hot, the powdered sugar may melt on their surface. Can they be filled with something other than walnuts and cocoa? Yes. The alternatives mentioned for this dough are Turkish delight, jam mixed with ground walnuts, and prune jam. Nutritional Values The values are estimated and may not be exact, as the recipe does not specify how many crescent rolls result, and the amount of walnuts in "a bowl," the amount of milk, and the powdered sugar used at the end are not weighed. As an estimate for 100 g of crescent rolls with walnut and cocoa filling: Calories: approximately 430-500 kcal Protein: approximately 6-8 g Fat: approximately 28-34 g Carbohydrates: approximately 38-45 g Fiber: approximately 2-4 g Values can vary significantly depending on the actual amount of flour, the type of sour cream, the use of lard or butter, and how much powdered sugar remains on the crescent rolls. Storage and Reheating Store the crescent rolls in boxes or containers with lids at room temperature after they have completely cooled. The recipe does not specify an exact shelf life, but the crescent rolls are designed to be kept and consumed later, and they are mentioned to be even better the next day. Reheating is not necessary. They are served cold, directly from the box. Reheating may melt the powdered sugar and alter the tender texture of the dough.

Tender crescent pastries

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