Tender crescent pastries with walnut and vanilla

Name: Tender crescent pastries with walnut and vanilla - Octavia F.
Ingredients: 210 margarine; 70 g powdered sugar; 2 sachets of vanilla sugar; 100 g ground walnuts; zest of 1 small lemon; 1 egg; 300 g flour; 1 sachet of baking powder; 1 tablespoon of lemon juice; powdered vanilla sugar for dusting.

Dessert - Tender crescent pastries with walnut and vanilla by Octavia F. - Recipia

I rediscovered the photos of these tender crescent rolls with walnut and vanilla after some time. I made them last autumn when I craved something simple and quick, but with ingredients at hand. I got the recipe from Gabita, with a few adjustments out of habit. They always turn out very soft and need to be handled carefully when hot. Quick info Total time: about 1 hour Preparation time: 20-25 minutes Baking time: 12-15 minutes for each tray Servings: 2 trays (about 40-50 crescent rolls) Difficulty: easy Recipe type: dessert, suitable for holiday platters or sweet snacks Ingredients 210 g margarine 70 g powdered sugar 2 packets vanilla sugar 100 g ground walnuts the zest of a small lemon 1 egg 300 g flour 1 packet baking powder 1 tablespoon lemon juice powdered vanilla sugar, for rolling the hot crescent rolls Preparation method 1. Put the margarine in a large bowl. Add the powdered sugar and vanilla sugar. Mix at medium speed until you get a light and fluffy cream. 2. Break the egg and incorporate it into the cream. Mix for another 1-2 minutes until everything is homogeneous. 3. Pour the ground walnuts over the mixture, add the lemon zest. 4. Mix the baking powder with the tablespoon of lemon juice, then add it to the dough. 5. Start adding the flour gradually. Incorporate with a spatula or by hand until a slightly soft dough forms that can be shaped without sticking. 6. Prepare a tray with baking paper. Take a small piece of dough, roll it between your palms into a stick shape, and shape each piece into a crescent or horseshoe, giving it the classic crescent roll shape. Place them on the tray, leaving a little space between them. 7. Bake the crescent rolls in a preheated oven at 180°C for 12-15 minutes until they are lightly browned on the bottom. They should not be golden, just have a slightly yellowish tint at the edges. 8. Remove the tray and, while still hot, carefully roll the crescent rolls in powdered vanilla sugar. They are very tender at first, so I handle them carefully to avoid breaking. Why I make this recipe often It’s quick to make and you don’t need expensive ingredients. They stay tender for a few days if they last that long. The taste of walnut and vanilla is classic and appeals to almost everyone. The recipe can easily be doubled if I want to fill more platters or share with others. Tips and variations Tips I use margarine, but you can also use butter; however, the texture will be slightly different. The dough is soft but not very sticky – if it seems too soft, I add another tablespoon of flour. Don’t leave the crescent rolls in the oven too long. When they are lightly browned underneath, they are ready. For rolling, the easiest way is to use a large plate and put 6-8 crescent rolls at a time, so they don’t break. Substitutions Margarine can be replaced with butter if you want a richer taste. Powdered sugar can be used entirely vanilla-flavored if you prefer a stronger aroma. Variations You can use orange zest instead of lemon for a different flavor. The walnuts can also be mixed with a little ground almond. If you want crescent rolls with less walnut, reduce the amount to 70-80 g and slightly supplement the flour if needed. Serving ideas They are great alongside coffee or tea. I’ve also put them on platters with other cookies; they look good and are easy to grab. Frequently asked questions 1. Can I use only butter instead of margarine? Yes, you can replace margarine with butter. The dough may be slightly denser, but the crescent rolls will still be just as tender. 2. Do I have to roll the crescent rolls while they are hot? Ideally, yes, so the sugar sticks well and forms that fine crust. If they cool down, the sugar won’t adhere as well. 3. Can they be filled with something? No, for this recipe, no filling is added; the walnuts go directly into the dough. The dough is not suitable for filling. 4. How do I know if they are baked, even if they don’t brown much? I check the bottom – if they have a yellowish tint, they are ready. The crescent rolls remain light in color. 5. Can I use peanuts or almonds instead of walnuts? Yes, you can use other types of ground nuts, but the taste will be different. Nutritional values Approximately, for one crescent roll (if 45 pieces come out): about 85 kcal, 1.2 g protein, 5.5 g fat, 8 g carbohydrates. These are approximate calculations, depending on how big you make them. The recipe is not very rich in protein. The sugar content is medium, most of it being in the outer layer. Storage and reheating I keep them in a container with a lid at room temperature. They last well for 4-5 days without changing their texture. I have never reheated them; they are good even cold. If left uncovered, they may become less tender after a few days.

Tender crescent pastries with walnut and vanilla

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