Desert crescent rolls with Turkish delight

Name: Desert crescent rolls with Turkish delight - Tudosia D.
Ingredients: 125 g lard; 125 g sour cream; 3 tablespoons sugar; 1 egg; approximately 350 g flour; Turkish delight or walnut kernel for filling; powdered sugar for decoration.

Dessert - Desert crescent rolls with Turkish delight by Tudosia D. - Recipia

When I want to make something sweet without much effort, crescent rolls with Turkish delight are one of the options I constantly return to. I love them because I don't have to plan ahead, and I usually have the basic ingredients on hand. Rolling them goes quickly once you get the hang of it, and in the end, the house smells festive without seeming like you've worked too hard. They are simple but have that special something that makes you want to keep having one. Quick info Total time: about 1 hour Preparation time: 30-35 minutes Baking time: 15-20 minutes Number of servings: about 48 crescent rolls Difficulty: easy Recipe type: dessert, family, suitable for ordinary days or holidays Ingredients 125 g lard 125 g sour cream 3 tablespoons sugar 1 egg about 350 g flour Turkish delight (or walnut pieces) for filling powdered sugar (possibly vanilla) for dusting Preparation method 1. Put the lard, sour cream, sugar, and egg in a large bowl. Gradually add the flour, mixing by hand. When the dough starts to come together, knead it well until it becomes elastic and no longer sticks to your hands. The amount of flour may vary slightly, depending on how wet the dough is—add or reduce to get a soft but moldable dough. 2. Divide the dough into four equal parts. Each piece is rolled out on a lightly floured surface into a round sheet about 25 cm in diameter. Don’t stress about it being perfectly round; it’s important that it has the right thickness to roll easily, neither too thin nor too thick. 3. Cut each sheet into 12 triangles (it’s easiest if you first cut it into quarters and then each quarter into three). You should get pieces that are approximately equal in size. 4. Place a piece of Turkish delight (or, if you prefer, walnut pieces) at the base of each triangle. Gently roll towards the tip without squeezing too tightly, so the filling doesn’t leak out while baking. Finally, arrange them tip-side down in a baking tray lined with parchment paper or lightly greased. 5. The oven should be preheated to 175°C. Bake the crescent rolls for 15-20 minutes, until they start to color at the edges but without browning too much. It’s important not to leave them too long, otherwise, they become crunchy instead of tender. 6. Remove them immediately from the oven and, while they are still warm, dust them with powdered sugar (plain or with vanilla, to taste). Let them cool in the tray or on a rack. Why I make this recipe often For me, these crescent rolls are practical and turn out well almost every time. The dough with lard and sour cream remains tender the next day, even better after sitting for a bit. They can be filled with whatever I have on hand, and if I make a lot, they keep well in a closed box. They are perfect for when I need something quick for guests or to put on the table with coffee. Tips and variations Tips The dough should not be overworked, just enough to be homogeneous. If the lard is cold, it’s harder to knead; take it out of the fridge a while beforehand. You can use regular white flour. The final amount depends on how large the egg is or how thick the sour cream is. If you use powdered sugar for dusting, sprinkle it generously while the crescent rolls are warm; otherwise, it won’t stick well. Substitutions Lard can be replaced with butter, but the texture won’t be the same—it will be less tender. Full-fat sour cream gives a better taste, but you can also use one with 20% fat if you don’t have any other. If you don’t have Turkish delight, walnut pieces work too, possibly cut into large pieces. Variations You can mix Turkish delight with walnuts in the same crescent roll. If you prefer less sweetness, use less sugar in the dough and skip the powdered sugar at the end. Occasionally, lemon zest can be added to the dough, but it’s not mandatory. Serving ideas Crescent rolls go well with coffee or tea, but can also be packed to go. After a few days, they may soften a bit, but they remain tender. Frequently asked questions 1. Can I use only butter or margarine instead of lard? Yes, but the texture won’t be as tender. Butter works better than margarine if you have to choose. 2. Why do my crescent rolls break when I roll them? Most likely the dough is too thin or too dry. Add a little more sour cream or don’t roll the sheet too thin. 3. What kind of sour cream works best? Full-fat sour cream for cooking or farmhouse type has the best effect on the final texture. I don’t recommend low-fat sour cream; it makes for a bland dough. 4. How do I know when they are ready? Crescent rolls are ready when the edges are slightly browned, but the rest remains light in color. If you leave them too long, they become hard. 5. Can they be frozen before or after baking? Baked crescent rolls freeze well. I don’t recommend freezing the raw dough with filling, as it softens upon thawing. Nutritional values Estimation for 1 crescent roll (out of approximately 48): Energy: 65-70 kcal Fat: 3.5 g Carbohydrates: 7-8 g Protein: 0.9 g Approximate values, depend a lot on how much Turkish delight or walnuts you use and how much powdered sugar accumulates at the end. Storage and reheating Crescent rolls keep well for 3-4 days at room temperature in a closed box, in a cool and dry place. They don’t need to be reheated and it’s not recommended to heat them up as they dry out. After a few days, the texture becomes even more tender; they don’t become hard. If you want to keep them longer, they can be frozen, and after thawing, they remain pleasant to taste.

Desert crescent rolls with Turkish delight

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