Croissants with Turkish delight

Name: Croissants with Turkish delight - Zoe G.
Ingredients: 1 kg flour; 1 cup oil; 1/2 cup warm water; 300 g Turkish delight; 1 tablespoon sugar; 1 packet dry yeast; a pinch of salt; powdered sugar

Dessert - Croissants with Turkish delight by Zoe G. - Recipia

I have made these crescent rolls with rahat countless times, especially when I needed something quick for guests or when a rainy day was announced at home. The ingredients are simple, you can find them anytime in the cupboard. They are the kind of crescent rolls that you can easily shape without any hassle, and the dough doesn't require any special attention. Additionally, you get a lot of them, and they last well for a few days. Quick Info Total time: about 1 hour and a half Preparation time: 30-40 minutes Rising time: 30 minutes Baking time: varies by oven, about 20-30 minutes on the tray Servings: one large tray or more, depending on the size of the crescent rolls (from 1 kg of flour you get quite a lot) Difficulty: easy to medium Recipe type: simple homemade dessert Ingredients 1 kg flour 1 cup oil 1/2 cup warm water 300 g rahat 1 tablespoon sugar 1 packet dry yeast a pinch of salt powdered sugar (for dusting at the end) Preparation method 1. In a small bowl, mix the dry yeast with three tablespoons of warm water and one tablespoon of sugar. Set aside for five minutes. There's no need to mix a lot, just combine them to activate the yeast a little. 2. In another bowl, add the remaining warm water and the cup of oil. They shouldn't be heated too much, just at room temperature. 3. In a large bowl, add the flour, a pinch of salt, the activated yeast, and the liquid from the previous step. Start kneading by hand until everything comes together into a dough. At first, it seems sticky, but after a few minutes of kneading, it becomes compact and firm, easy to shape. 4. Cover the bowl with plastic wrap or a clean towel and let the dough rise in a warm place for about 30 minutes, or until it doubles in size. Don't let it rise too long, as it might collapse after it grows. 5. When the dough has risen, turn it out onto a countertop. Roll it out with a rolling pin into a thin sheet. Don't pull the dough too much, so it doesn't tear. 6. With a knife or a cutter, cut the sheet into triangles or rectangles, depending on how you want the crescent rolls to look. I prefer triangles, they roll up easier. 7. On each piece, place a small strip of rahat. Roll tightly from the base to the tip, without pressing too hard. 8. Arrange the crescent rolls with a little space between them on a baking tray lined with parchment paper. 9. Place the tray in the oven at a moderate heat. Bake until they become slightly golden on top. It depends on the oven, but generally, it takes between 20 and 30 minutes on the tray. If you have an old oven, turn the tray halfway through. 10. While they are still hot, dust them generously with powdered sugar. The sugar sticks best while they are warm. Why I make this recipe often I like it because it doesn't require sophisticated ingredients, and the dough is easy to work with and doesn't tear when shaping. The crescent rolls stay soft for a few days and don't harden quickly. I can make a large batch without much hassle, and they are suitable for packing, not just as a dessert at home. Tips and variations Tips - Do not use hot water for the yeast, just warm. - Do not let the dough rise too much beyond the minimum time, so it doesn't become too soft to shape. - If the dough seems too stiff, add a tablespoon or two of water, but not from the start. - Rahat cut into long, thin strips rolls easier than cubes. Substitutes - Classic rahat works best, but if you don't have it, you can use thick jam or nuts, although it won't have the same taste. - You can use fresh yeast, but adjust the amount according to the package. Variations - You can also make them with magiun or thick jam, but be careful not to put too much so it doesn't leak. - You can change the shape, making crescent rolls or small rolls. - If you want something more aromatic, you can add grated lemon zest to the dough. Serving ideas - They are best served cold or at room temperature, well dusted with sugar. - You can also pack them, they hold up well. Frequently asked questions Can I use type 650 flour? Yes, type 650 flour works well too. I do not recommend flour for cozonac, as the dough becomes too elastic. How thick should the dough sheet be? Roll the sheet as thin as possible, about 3-4 mm, so you don't end up with too thick crescent rolls. Can I freeze the dough or the baked crescent rolls? The dough doesn't turn out the same after thawing, but the baked crescent rolls hold up in the freezer. Let them cool, then store them in airtight containers. If I don't have powdered sugar, what can I use for dusting? You can use finely ground granulated sugar or leave them without, but powdered sugar helps with the final texture. Nutritional values These are approximate estimates for a medium crescent roll: Calories: between 80-100 kcal Proteins: under 2 g Fats: about 3-4 g Carbohydrates: 12-15 g Values vary depending on how small or large you make the crescent rolls and how much rahat you use. They are rather dense in carbohydrates, having both rahat and flour, and the fat comes from the oil. Storage and reheating The crescent rolls hold up well for 3-4 days at room temperature in a closed container. They do not soften or harden too much. I do not recommend reheating in the oven as they dry out, but you can leave them at room temperature if you kept them cool. They can be frozen once baked, but I do not recommend freezing the raw dough.

Croissants with Turkish delight

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