Croissants with Turkish delight

Name: Croissants with Turkish delight
Ingredients: 1 kg white flour; 150 g sugar; 200 g warm water; 1 margarine; 200 g ground walnuts; lemon zest; 1 baking powder; 1 pinch of salt

Dessert - Croissants with Turkish delight by Isabela F. - Recipia

These little crescent rolls with rahat and walnuts are something I make most often during fasting, especially when I need something quick. Every time I have a bit of ground walnut left in the pantry or find a forgotten package of rahat, I remember this recipe. It’s not complicated and doesn’t dirty too many dishes. Even if you have no experience with dough, the recipe is easy, without stressing over exact times or complicated techniques. Quick Info Total time: about 1 hour Preparation time: 20 minutes Baking time: 25-30 minutes Servings: depends on the size of the crescent rolls, about 2-3 trays Difficulty: easy Recipe type: fasting dessert, also suitable for regular days Ingredients 1 kg white flour 150 g sugar 200 g warm water 1 margarine (classic type for pastries; margarine usually comes in 250 g packs) 200 g ground walnuts grated lemon zest 1 baking powder 1 pinch of salt rahat for filling (to taste, enough for all crescent rolls) powdered sugar for finishing Preparation method 1. Start by sifting the flour into a large bowl. Add the ground walnuts directly over the flour. 2. Place the margarine cut into pieces over the flour and walnut mixture. Add sugar, grated lemon zest, a pinch of salt, baking powder, and warm water. 3. Knead everything by hand until you get a smooth dough that doesn’t stick to your hands. If it seems too hard, add a few drops of water, but be careful not to make it sticky. 4. Place the dough on the work surface and roll it out to a thickness that allows you to work with it easily, but not too thin. Cut triangles (or shape them as you find easier). 5. Place a piece of rahat on each triangle, then roll them starting from the base of the triangle towards the tip to form the crescent roll. 6. Arrange the crescent rolls on trays lined with baking paper or lightly greased with oil, leaving a little space between them. 7. Place the trays in a preheated oven at 180°C. Bake until they start to turn a light golden color on the edges. This usually takes 25-30 minutes, but check after 20 minutes. 8. Remove them and let them cool slightly on the tray. Don’t move them while they are hot, as they can break. 9. Once they have cooled enough not to burn you, roll them in powdered sugar or sprinkle it on top. Why I make this recipe often It’s one of the few crescent roll recipes I can make during fasting without feeling like I’m missing something. It doesn’t require many special ingredients, and the dough is not picky. If I make a larger batch, they stay fresh for a few days, so I can prepare them for guests or for lunchboxes. They are also good for kids, being quite filling and sweet, but not heavy. Tips and variations Tips If you don’t have walnuts or want them to be even cheaper, you can use less or omit them, but the dough with walnuts is tastier. The dough kneads easily if the margarine is left at room temperature. Don’t overload the crescent rolls with rahat, as it may leak during baking. Substitutions Margarine can be replaced with melted lard (not during fasting). The crescent rolls will be flakier, but the taste is slightly richer. Rahat can be replaced with fruit spread or date paste if you need a refined sugar-free option. Variations You can use other ground nuts or hazelnuts, but the texture will change a bit. You can also add raisins, but be careful with the filling so the crescent doesn’t break while rolling. Serving ideas They are good on their own, but you can serve them with tea, coffee, or a cup of soy milk. For festive platters, place them on a colored napkin and sprinkle extra powdered sugar on top. Frequently asked questions 1. Can I use oil instead of margarine? The recipe doesn’t turn out as flaky with oil; the dough becomes harder. It’s safer to use margarine or lard. 2. Can I use another type of flour? White flour is the most suitable here. Whole wheat flour or other types change the texture, and the crescent rolls become tougher. 3. Can the crescent rolls be frozen? I do not recommend freezing; the texture will not be the same after thawing. It’s best to keep them at room temperature. 4. How long do they stay fresh? If kept in a closed container, they remain soft for about 3-4 days. After that, they harden, but they don’t spoil quickly. Nutritional values Approximate values for one crescent roll (estimated at 25 g): Calories: about 90 kcal Protein: 1.5 g Carbohydrates: 12 g Fats: 4 g The value may vary depending on how large you make the crescent rolls and how much rahat you use for each. Storage and reheating Crescent rolls are best stored at room temperature in a container with a lid or a bowl. They do not dry out quickly, especially if consumed within 2-3 days. Reheating is not recommended; they are served cold. If you want to keep them longer, make sure they are not in a humid place so the powdered sugar doesn’t get soggy.

Croissants with Turkish delight

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