Tender crescent pastries with Turkish delight

Name: Tender crescent pastries with Turkish delight - Tincuta K.
Ingredients: 500 g flour; 220 g quality lard for pastries or butter with at least 70% fat; 1 baking powder; 12 tablespoons of water; 2 tablespoons of vinegar; 1 packet of vanilla sugar; a pinch of salt.

Dessert - Tender crescent pastries with Turkish delight by Tincuta K. - Recipia

Tender crescent rolls with Turkish delight The first time I made these crescent rolls, I didn't know what to expect. The dough is not fussy and doesn't need to chill, so the whole process goes quite quickly. I was surprised at how easy it is to work with and how well they turn out every time, whether I fill them with Turkish delight or walnuts. If you have the ingredients on hand, you don't need much experience to make very tender crescent rolls. Quick info Total time: about 1 hour Preparation time: 20-30 minutes Baking time: 30 minutes Servings: 40-50 crescent rolls (depending on size) Difficulty: easy Recipe type: homemade dessert, suitable for occasions or snacks Ingredients 500 g flour 220 g quality shortening for pastries (or butter with at least 70% fat) 1 packet of vanilla sugar 1 teaspoon baking powder 12 tablespoons water 2 tablespoons vinegar a pinch of salt Turkish delight for filling (about 250-300 g, depending on how big you want the crescent rolls) Preparation method 1. In a large bowl, place the flour, baking powder, vanilla sugar, and salt. Mix them with a spoon or by hand to distribute evenly. 2. Add the shortening (or butter), water, and vinegar. Knead everything by hand until you get a soft dough that no longer sticks to your fingers. About 5-10 minutes is enough. The dough does not need to be chilled; it can be worked with immediately. 3. Break off about a quarter of the dough and form a ball. Sprinkle a little flour on the work surface and roll the ball into a thin, round sheet. You can work with smaller amounts of dough at a time to make it easier to roll out. 4. Cut the dough circle in half, then into quarters, depending on how small or large you want the crescent rolls. If you want them even smaller, cut each segment in half again. 5. Cut the Turkish delight into sticks or small cubes, suitable for easy rolling. 6. Place a piece of Turkish delight on the outer edge of each dough triangle. Roll from the outside towards the center, forming crescent rolls. 7. Arrange the crescent rolls on a baking tray lined with parchment paper. Preheat the oven to 180°C (375°F). 8. Bake the crescent rolls for 30 minutes, until they acquire a very light golden hue at the base. They should not be too browned. Depending on your oven, check towards the end of the time. 9. Remove the crescent rolls to a platter and, while they are still warm, roll them in powdered sugar. 10. Let them cool before transferring them to a box or plate. Why I make this recipe often The dough is simple, does not require waiting times or complicated techniques. The crescent rolls stay tender for several days. It’s easy to make a whole tray without much effort, especially when you need something quick for guests or for a packed lunch. They can also be filled with other ingredients, according to preferences. Tips and variations Tips If you use butter, choose one with as much fat as possible (minimum 70%). The butter or shortening should be at room temperature to incorporate easily into the dough. Do not overfill the crescent rolls; the Turkish delight can ooze out during baking if too much is added. Substitutions You can use butter instead of shortening, but the most tender texture will be achieved with shortening for pastries. If you want it to be without refined sugar, you can use homemade vanilla sugar or coconut sugar, but the result will be slightly different in taste. Variations For filling, Turkish delight can be replaced with a nut paste (ground nuts mixed with sugar and a splash of milk) or thicker jam, but the Turkish delight versions remain the simplest and quickest. If you want different flavors, you can add grated lemon zest to the dough. Serving ideas They are good cold, dusted with sugar. They pair well with coffee or tea, but also as a sweet snack for kids. For a festive meal, you can place them on platters alongside other homemade pastries. Frequently asked questions 1. Does the dough really not need to be kept in the fridge? No, the dough is worked immediately after kneading. It rolls out easily and does not become sticky. 2. Can the dough or baked crescent rolls be frozen? The dough does not freeze well; it does not come out the same after thawing. Baked crescent rolls can be frozen, but the texture changes slightly after thawing. 3. What type of Turkish delight do you use? Any commercially available Turkish delight, usually the classic Turkish one. It is easier to cut if you dust it with a little flour. 4. How do I know when they are baked? The crescent rolls should not be too browned, just lightly golden at the base. If you leave them too long, they become crunchier and less tender. 5. Can I use margarine? I do not recommend it, as it does not come out as tender. Butter or shortening are the best options for this recipe. Nutritional values Approximately, per serving of 2-3 crescent rolls: calories: 120-150 kcal fat: 6-8 g carbohydrates: 15-18 g protein: 1-2 g Values vary depending on the size of the crescent rolls and the amount of powdered sugar used. They are pastries rich in carbohydrates and fats. Storage and reheating They store well at room temperature, in metal boxes or closed containers, for up to 5-6 days. They remain tender. They do not need reheating and are consumed cold. If you want to keep them longer, you can freeze them, but the texture will not be the same after thawing. It’s better to make them fresh when you need them.

Tender crescent pastries with Turkish delight

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