Vanilla crescents with walnut and Turkish delight
Vanilla crescent rolls with nuts and Turkish delight Last weekend, I stayed home, so I took advantage of the free time to make something sweet. Everyone requested crescent rolls with Turkish delight, so I prepared them as usual, with lard and vanilla flavors. The recipe is classic and not too complicated. I make them often because they are good both fresh and after a few days. Quick info Total time: about 2 hours (includes chilling the dough) Preparation time: 40-50 minutes, plus 1 hour in the fridge Baking time: 20 minutes/tray Servings: depends on how big you make them, but you’ll get many, around 60-80 pieces Difficulty: medium Recipe type: classic dessert, suitable for family or when you have guests Ingredients 750 g white flour 1 egg yolk 300 g lard 1 teaspoon baking soda quenched with 3 teaspoons vinegar 1 pinch of salt 1 cup of sparkling water 100 g powdered sugar for the dough vanilla essence grated lemon peel 1 pinch of ground cinnamon Turkish delight (for filling, to taste, about 300 g) 200 g powdered sugar with vanilla, for rolling the crescent rolls nuts (optional, for some of the crescent rolls, if you want to vary) Preparation method 1. In a basin or large bowl, put the flour. Make a small well in the center. 2. Mix the lard with the egg yolk, powdered sugar, vanilla essence, lemon zest, cinnamon, and salt until the mixture becomes homogeneous. 3. Put this mixture in the center of the flour. 4. Quench the baking soda with vinegar and pour it over the other ingredients. 5. Gradually add sparkling water, kneading by hand until you obtain a soft dough that does not stick to your hands. Do not add all the water at once – be careful not to make it too soft. 6. Wrap the dough in cling film and leave it in the fridge for about 1 hour. It’s easier to work with when cold. 7. In the meantime, cut the Turkish delight into small pieces, enough to fill the crescent rolls. 8. Take the dough out of the fridge and break off suitable pieces, which you roll out by hand or with a rolling pin. Do not make the sheets too thick. 9. Cut rectangular or triangular shapes (they don’t have to be perfect). Place a piece of Turkish delight (or half a walnut, if you prefer) on each, then gently roll to form the crescent. 10. Place them on a tray lined with baking paper. The oven should be preheated to medium heat (180°C). 11. Bake the crescent rolls for 20 minutes, until they turn slightly golden. Do not let them brown too much, otherwise, they will become hard. 12. Take them out warm and roll them directly in powdered sugar with vanilla, so it sticks well. Why I make the recipe often These crescent rolls keep well for several days; they don’t dry out easily. They can be made in advance for holidays or when I know I will have guests. I like that I can use various flavors, and the lard makes them very tender. Tips and variations Tips Don’t rush the resting time in the fridge, otherwise, the dough will be difficult to work with and will stick. Don’t press too hard when rolling, otherwise, the filling will spill out. If you find the dough too hard, you can add another tablespoon of sparkling water. Substitutions Lard can be replaced with butter with 82% fat, but the texture will be slightly different, less tender. If you don’t have Turkish delight, you can use nuts, thick jam, or a mixture of raisins and nuts. If you don’t want cinnamon, you can skip it or add a little rum essence. Variations You can add 1-2 tablespoons of sour cream to the dough for extra tenderness, but reduce a bit of the water. The Turkish delight can be combined with a few pieces of nuts for a mixed filling. The dough lasts in the fridge for 1-2 days, so you can bake in several stages. Serving ideas I place them directly on a platter, dusted, or in metal boxes to keep them fresh. They go well with coffee, tea, or plain milk. Frequently asked questions 1. What do I do if the dough is too soft? Add more flour, but one tablespoon at a time, and knead until it no longer sticks. 2. Can I use margarine instead of lard? I do not recommend it; the texture will not be as tender. If you don’t want lard, butter is the best option. 3. Does it have to be sparkling water? It helps with tenderness, but you can use still water if you don’t have sparkling. The final texture will be slightly different, but they will still be good. 4. Can the crescent rolls be frozen? Yes, but it’s better to freeze them uncooked, then bake them directly from the freezer, with 5 extra minutes in the oven. 5. Does it have to be vanilla powdered sugar or can it be plain? The vanilla gives a better flavor, but plain works too if you don’t have it. You can add a bit of vanilla essence to the sugar. Nutritional values (estimated) One serving (1 medium crescent roll, with Turkish delight filling) has approximately 90-110 calories. Carbohydrates: 10-12g Fats: 5-6g (more if there are nuts too) Proteins: 1-1.5g They are quite calorie-dense desserts, especially due to the lard and sugar. Storage and reheating The crescent rolls store very well in a metal box, at room temperature, for up to 7 days. I do not recommend reheating; they are eaten cold, and if they have hardened a bit, you can keep them for 10 minutes in a closed bag with a slice of apple to soften them a bit. It is not recommended to store them in the fridge, as they dry out.
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