Crumble pastries with fruit preserve or Cornutai with jam :)

Name: Crumble pastries with fruit preserve or Cornutai with jam :)
Ingredients: We need: 480 g sifted flour; 200 g lard; 150 g powdered sugar; 2 packets of baking powder; 2 tablespoons of vinegar; 9 tablespoons of cold water; 2 jars of homemade jam of 300 ml (you can use less); a handful of whole walnut kernels; vanilla powdered sugar for finishing.

Dessert - Crumble pastries with fruit preserve or Cornutai with jam :) by Norica P. - Recipia

The first thing I noticed about these crescent rolls was the texture. I have tried many variations over time, but until I used real lard, they never turned out as tender and crumbly as I wanted. I never put much jam inside because it tends to leak during baking, but a thick plum spread and a whole walnut change everything. This is one of the recipes I rely on every time I want something that can be made in advance and lasts for a few good days. Quick Info Total time: 1 hour (including baking and shaping) Servings: about 40-45 crescent rolls Difficulty: medium Ingredients 480 g sifted white flour 200 g pork lard 150 g powdered sugar 2 packets of baking powder (16 g total) 2 tablespoons vinegar (any kind, preferably white) 9 tablespoons cold water 2 jars of plum spread, each 300 ml (less can work too, depending on how much you fill) a handful of whole walnuts vanilla powdered sugar for dusting at the end Preparation method 1. First, I prepare all the ingredients. I take the lard out of the fridge at least 15 minutes beforehand so that it can be mixed easily. 2. In a large bowl, I mix the lard with the powdered sugar. No mixer is needed; it can be done easily with a spoon or spatula. 3. I dissolve the baking powder in the two tablespoons of vinegar directly in a cup, then pour it over the lard and sugar. I also add the 9 tablespoons of cold water. 4. I gradually add the flour, starting to mix with a wooden spoon, then knead by hand until I have a dough that doesn’t stick to my fingers. If it’s too sticky, I sprinkle a little more flour. If it’s too crumbly, I add a few drops of water. 5. I divide the dough into 2 or 3 pieces to make it easier to roll out. 6. On the table, I roll out each piece with a rolling pin into a sheet about half a centimeter thick. I never roll it out too thin, or else it will break when rolling. 7. I trim the edges for a straighter sheet, then cut strips or squares. I put a teaspoon of plum spread at one end and half or even a whole walnut. 8. I gently roll the dough over the spread and walnut without pressing too hard, so the filling doesn’t leak during baking. 9. I place the crescent rolls on a baking sheet lined with parchment paper, leaving a little space between them. 10. I put the tray in a preheated oven at 170°C, on the middle rack. In my oven, it takes about 20 minutes. They shouldn’t brown but just get a slight yellow on the edges. 11. I take them directly onto a cooling rack, dust them generously with vanilla powdered sugar while they are hot, then let them cool completely. If I eat them warm, the texture isn’t the same, plus they may be too soft inside. Why I make the recipe often These crescent rolls keep well for a few days, even a week, if I store them in a closed box. They become even more tender from one day to the next. They are quick to make and don’t require expensive ingredients. I can easily adapt them with whatever I have at home – jam, spread, walnuts, or even just flavored sugar. I don’t have to serve them on the same day, so it’s convenient for any busy period. Tips and variations Tips - I use sifted flour for a light and easy-to-work dough. - If the lard is very hard, I leave it out at room temperature for a bit. - I don’t put too much filling, as the spread tends to leak during baking. - The crescent rolls shouldn’t be overly browned; they harden if left too long in the oven. - The tray with parchment paper helps with cleanliness and even baking. Substitutions - Lard can be replaced with fatty butter (minimum 80% fat), but the texture won’t be as tender. - Baking powder can also be activated with lemon juice. - The spread can be any thicker jam, but not too runny. - Walnuts can be replaced with hazelnuts or omitted. Variations - For fasting, lard can be replaced with margarine, but the taste will be different. - I can use apricot or sour cherry jam instead of spread, but it should be well-set. - They can also be made without nuts, just with jam or spread. - If I want a different appearance, I can cut triangles and roll from the base to the tip, like croissants. Serving ideas - I place them on a platter, dusted with sugar, for coffee or tea. - They also work well plain, as a snack for school or work. - They can be served with a cup of warm milk, especially in winter. Frequently asked questions 1. Can the crescent rolls be frozen? Yes, they can be frozen before baking, on the tray, then I can put them directly in the oven when I need them. I leave them in for a few extra minutes. 2. Does the dough need to be chilled before rolling out? It’s not mandatory, but if it’s warm in the kitchen or the dough becomes too soft, 10-15 minutes in the fridge helps. 3. Can the dough be made only with butter or oil? It turns out fine with just butter, but not as crumbly. I don’t recommend using oil; it turns out too dense. 4. Do the crescent rolls stay tender the next day? Yes, they actually become even more tender if stored in a closed box. Nutritional values An estimate for one crescent roll (from about 45): - calories: 100-120 kcal - carbohydrates: 12-14 g - fats: 5-6 g - proteins: 1-1.5 g It depends on how much spread and walnut you use. They are richer desserts due to the lard, so portioning is useful. Storage and reheating Crescent rolls are best stored in a box with a lid, at room temperature, for up to a week. They don’t need reheating. If they seem too hard after a few days, they can be microwaved for 5-10 seconds, but they are best consumed at room temperature. If I make them in advance for the holidays, I dust them with sugar only before serving, so they don’t get soggy. These crescent rolls with spread and walnuts are very practical when I need something sweet that holds well, without complicated ingredients or sophisticated methods. Made correctly, they always turn out tender and slightly crumbly.

Preparation

In a generous bowl, we homogenize the lard with powdered sugar, water, and baking powder extinguished with vinegar. We add sifted flour and knead until we obtain a dough that does not stick to the hand. We dust the work surface with flour, roll out the dough, cut the edges for a tidy work, and spread with jam. We roll it up and then cut. Some of the crescent rolls were filled with pieces of walnut and jam, while for the other part, we used only jam. We place the obtained crescent rolls on a baking tray lined with parchment paper. We bake them at a temperature of 170 degrees in the preheated oven for about 20 minutes. We watch the baking. Once baked, we dust the crescent rolls while they are still hot. However, it is better to serve them cold; otherwise, we risk having a stomach ache. :) Happy holidays and enjoy! :)

Crumble pastries with fruit preserve or Cornutai with jam :)

Preparation

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