Lenten croissants with carob powder and Turkish delight

Name: Lenten croissants with carob powder and Turkish delight - Monalisa K.
Ingredients: 1 cup mineral water 1 cup oil flour as needed (approx. 800 g) 1 cube of yeast a pinch of salt 1 packet vanilla sugar 1.5 tablespoons carob powder about 400; 500 g colored Turkish delight 200 g powdered sugar (for dusting)

Dessert - Lenten croissants with carob powder and Turkish delight by Monalisa K. - Recipia

I have often made fasting crescent rolls with carob powder and Turkish delight, especially during periods when I don't want to use animal products or simply want a quick dessert. I love this recipe because the dough is easy to work with and I don't have to spend too much time in the kitchen. They are perfect when you want something sweet without complicated ingredients. Quick Info Total time: about 2 hours (including rising) Preparation time: 20-25 minutes Baking time: 20-30 minutes (depending on the oven) Servings: one large tray of crescent rolls (about 40-50 pieces, depending on size) Difficulty: easy Recipe type: fasting dessert, suitable for egg/dairy-free periods or for days when you want something simple and sweet Ingredients 1 cup mineral water (at room temperature) 1 cup oil (I use sunflower oil, it doesn't change the taste) Flour as needed (about 800 g, but I adjust as needed to get an elastic dough) 1 cube of yeast (25 g) 1 packet of vanilla sugar A pinch of salt 1.5 tablespoons carob powder 400-500 g colored Turkish delight, cut into small pieces 200 g powdered sugar (for coating the crescent rolls after baking) Preparation method 1. Put the yeast in a large bowl and mix it with the vanilla sugar and salt. I rub it with a spoon until it starts to liquefy. There's no need to add liquid at the beginning; it melts by itself with the sugar. 2. I add the carob powder over the rubbed yeast. 3. I pour in the cup of oil and the cup of mineral water, mixing gently. 4. I start adding flour gradually, mixing at first with a spoon, then with my hands. I add until I get a soft and elastic dough that no longer sticks to my hands. Usually, about 800 g is needed, but it depends on the type of flour. 5. I cover the bowl with a clean kitchen towel and let the dough rise for about an hour in a warm place, without drafts. 6. After it has risen, I break pieces of dough the size of a tennis ball. I roll each piece with a rolling pin on a floured surface, forming a disc. 7. I cut the disc into 8 triangles (like a pizza). On the base of each triangle, I place a piece of Turkish delight. 8. I roll the crescent rolls from the base towards the tip. I don't roll them too tightly, leaving a little space for them to rise while baking. 9. I place them in the tray, on baking paper, with the tip of the triangle down, so they don't unravel while baking. 10. I put the tray in the preheated oven at moderate temperature (about 180°C) until the crescent rolls are lightly browned, about 20-30 minutes. I check from time to time, as each oven bakes differently. 11. While they are hot, I carefully take them out and place them directly into a clean bag with the powdered sugar. I shake the bag gently to coat them evenly with sugar. 12. I take them out onto a platter and let them cool completely before serving. Why I make this recipe often These crescent rolls are quick, you don't need hard-to-find ingredients, and the result is a snack that lasts for several days. I can make them in advance and take them with me. They don't harden quickly, and even if they don't look like they came from a pastry shop, the taste is pleasant and subtle. I always have mineral water and oil at home, so I can improvise if I have guests. Tips and variations Tips - Don't put too much Turkish delight, or it may spill out while baking. - The dough should be elastic and slightly soft but not stick to your hands. - Use mineral water at room temperature; with cold water, the dough rises more slowly. - Don't bake too hard; they just need to get a light color on the edges. Substitutions - If you don't have carob powder, you can omit it, but the distinct flavor and color will be missing. - The Turkish delight can be replaced with very thick jam (not liquid), but traditionally they are made with Turkish delight. Variations - You can add grated orange or lemon zest for a fresher flavor. - You can replace vanilla sugar with vanilla essence. - If you want smaller crescent rolls, divide each disc into more triangles. Serving ideas - I serve them plain, with tea or coffee. - They are great for packing in a box for travel or a picnic. Frequently asked questions 1. Can the crescent rolls be frozen after baking? Yes, they can be frozen, but it's better to coat them with sugar after thawing; otherwise, the sugar gets damp. 2. What can I brush the fasting crescent rolls with to make them shinier? These crescent rolls are not brushed with anything; that's how the fasting recipe is. I don't recommend syrups or glazes. 3. How do I know when the dough has risen enough? When it is fluffy and nearly doubles in volume, it is ready to work with. 4. Can I use dry yeast instead of a cube? You can use a packet of dry yeast (7 g), but I recommend activating it first with a little mineral water and sugar. 5. How do I cut the Turkish delight so it doesn't stick to the knife? I sprinkle powdered sugar on the knife and on the work surface. Nutritional values Approximately, for an average crescent roll: about 100 kcal, with 3 g of fat, 18 g of carbohydrates, and 1 g of protein. These are approximate values and vary depending on size and how much Turkish delight you put. The powdered sugar adds a few calories, but not many per serving. Storage and reheating I keep them in a box or bag at room temperature for up to 4-5 days. Reheating is not recommended; they are served cold. If they harden, they won't return to their original texture, but they are still good to taste. If you want to keep them longer, they can be frozen, but they are best consumed fresh in the first few days.

Lenten croissants with carob powder and Turkish delight

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