Bicolored fasting croissants filled with walnut cream and Turkish delight
Bicolor crescent rolls filled with walnut and Turkish delight Hello, dear friend of the kitchen! Today I will reveal to you a delicious and easy-to-make recipe: bicolor crescent rolls filled with walnut and Turkish delight. These treats are perfect to be enjoyed alongside a cup of aromatic coffee or a warm tea, especially during fasting days when we want to indulge in a sweet. Preparation time: 30 minutes Baking time: 25 minutes Total time: 55 minutes Servings: 16 crescent rolls Necessary ingredients: For the dough: - 250 ml sparkling water (choose a carbonated water for a fluffier dough) - 100 ml oil (you can use sunflower or canola oil) - 1 cube of fresh yeast (about 25 g) - 2 tablespoons of sugar (to feed the yeast) - Grated zest of one lemon (adds an extra flavor) - 2 tablespoons of cocoa (to achieve the bicolor dough) - A pinch of salt (to balance the sweetness) - Flour as needed (about 500 g, but add gradually) For the syrup: - 125 g sugar - 60 g water - Vanilla essence (for a perfect taste) For the filling: - 1 cup of ground walnuts (opt for fresh nuts for an intense flavor) - Sugar to taste (about 2-3 tablespoons, adjust to preference) - Rum essence (adds a touch of unmistakable flavor) - 1 teaspoon of cocoa (to intensify the filling) - Warm water (about 5 tablespoons, enough to obtain a homogeneous mixture) - Turkish delight (cut into small cubes, for an extra flavor) - Powdered sugar or coconut (for final decoration) Preparing the crescent rolls: 1. Activating the yeast: Start by dissolving the yeast cube with the two tablespoons of sugar. Mix well until a homogeneous paste forms. Then add 250 ml of warm sparkling water (not hot, to avoid killing the yeast) and 100 ml of oil. Mix all ingredients using a whisk. 2. Preparing the dough: In the bowl with the yeast mixture, add the lemon zest, salt, and gradually add the flour. Mix with the whisk until you achieve a consistency similar to pancake batter. Divide the mixture into two bowls: in the first bowl, add flour until you get a non-sticky, easy-to-roll dough. In the second bowl, add cocoa and flour until you get a similar dough. Cover both bowls with plastic wrap and let them rise in a warm place, away from drafts, until they double in volume (about 30-40 minutes). 3. Preparing the syrup: In a small pot, add 125 g of sugar and 60 g of water. Place the pot over low heat and stir until all the sugar has dissolved. Once dissolved, add the vanilla essence and let the syrup cool. 4. The filling: In a small bowl, mix the ground walnuts with sugar (to taste), cocoa, and rum essence. Gradually add warm water, stirring until you obtain a homogeneous mixture, but not too soft. 5. Forming the crescent rolls: When the dough has risen, divide each ball into two (you will get two white balls and two black balls). On a floured surface, roll out one black ball (as round as possible) and one white ball (slightly smaller). Place the white ball over the black one and use a rolling pin to stick and slightly roll them out. 6. Cutting and filling: With a knife, cut the dough into 8 triangles. At each tip of the triangle, place a teaspoon of the walnut mixture and roll gently to form the crescent rolls. Place the crescent rolls on a baking tray lined with parchment paper. 7. Baking: Preheat the oven to 180°C and bake the crescent rolls for 20-25 minutes, until they become golden and fragrant. 8. Finalizing: After the crescent rolls have cooled for 5 minutes, dip them in the cold syrup and place them on a platter. You can dust them with powdered sugar or coconut, according to preference. My tip: If you want to experiment, you can replace the walnut filling with other ingredients, such as poppy seeds or dark chocolate. You can also add a bit of grated ginger to the filling for an exotic taste. Nutritional notes: These crescent rolls are an excellent choice for a quick snack, being rich in complex carbohydrates from flour and nutrients from walnuts. Each serving has about 150-200 calories, depending on the filling. Frequently asked questions: 1. Can I use another type of flour? Yes, you can experiment with whole wheat or gluten-free flour, but the texture will be different. 2. How can I keep the crescent rolls fresh? Keep them in an airtight container at room temperature. They can last 2-3 days. 3. Can I freeze the crescent rolls? Yes, you can freeze the crescent rolls before dipping them in syrup. Thaw them naturally and then dip them in syrup to bring them back to life. Now that you have all the necessary details, I invite you to try this delicious recipe for bicolor crescent rolls! I assure you they will quickly become your favorites. Enjoy your meal!
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 achieve a homogeneous and not too soft consistency)
- Turkish delight
- powdered sugar or coconut.
Tags
Categories
Appetizers
Beverages
Celebrity chefs
Chef in the city
Children
Coffee
Conserve
Cook and smile
Culinary Games
Culinary School
Dessert
Diverse
Doughs and pastries
Drinks
Fish
Healthy Delights
International
Jakob Hausmann
Jam
Jamie Oliver
Meat
Miscellaneous
Over
Pasta/Pizza
Pickles
Plague
Salad
Sandwiches
Sauces
Savory
Season
Sezon
Slow cooking
Soups
Star Recipe
Syrup
Translated
Various
Vegan
