Dough: We start our delicious recipe by preparing the dough. In a large bowl, we add 200 grams of lard, one fresh egg, 100 grams of sugar, and a pinch of salt. Using a mixer or a spatula, we mix them until we achieve a creamy and homogeneous composition. This is the moment when we add 150 grams of yogurt, the grated zest of one lemon, and a few drops of vanilla extract, which will give a wonderful taste to our dough. Finally, we introduce baking soda and begin to gradually incorporate the sifted flour, about 500 grams, mixing constantly to avoid lumps. The dough should become non-sticky to the touch, but soft enough to be easily shaped. Once we have achieved the desired consistency, we cover the bowl with a clean towel and let it rest for 20-30 minutes to relax and become easier to handle.
Filling: In the meantime, we take care of the filling. We take 200 grams of ground walnuts and pour hot milk over them, little by little, continuously mixing until we obtain a thick and homogeneous paste. We then add 100 grams of sugar, rum essence, and 2-3 tablespoons of cocoa, mixing all the ingredients well. This mixture will add a rich flavor to our crescent rolls. On the work surface, we sprinkle a little white flour to prevent the dough from sticking. We break off a piece of the rested dough and shape it into a rectangular form, which we cut into small squares, about 5 cm. On each square, we place a teaspoon of our delicious filling. Then, we bring together two opposite corners of the dough, thus forming the crescent rolls. We repeat this process until we finish all the dough.
After shaping all the crescent rolls, we line a tray with baking paper and carefully place the crescent rolls in it, leaving a little space between them. We preheat the oven to 180 degrees Celsius and place the tray inside, letting the crescent rolls bake until they become slightly browned on top, but we do not overdo the baking time to avoid drying them out. When they are ready, we take them out of the oven and let them cool for 10 minutes. After that, we generously dust them with powdered sugar for an appetizing appearance. The crescent rolls can be stored in a lidded box or in a bowl covered with plastic wrap to keep them fresh and delicious. Enjoy your meal!
Filling: In the meantime, we take care of the filling. We take 200 grams of ground walnuts and pour hot milk over them, little by little, continuously mixing until we obtain a thick and homogeneous paste. We then add 100 grams of sugar, rum essence, and 2-3 tablespoons of cocoa, mixing all the ingredients well. This mixture will add a rich flavor to our crescent rolls. On the work surface, we sprinkle a little white flour to prevent the dough from sticking. We break off a piece of the rested dough and shape it into a rectangular form, which we cut into small squares, about 5 cm. On each square, we place a teaspoon of our delicious filling. Then, we bring together two opposite corners of the dough, thus forming the crescent rolls. We repeat this process until we finish all the dough.
After shaping all the crescent rolls, we line a tray with baking paper and carefully place the crescent rolls in it, leaving a little space between them. We preheat the oven to 180 degrees Celsius and place the tray inside, letting the crescent rolls bake until they become slightly browned on top, but we do not overdo the baking time to avoid drying them out. When they are ready, we take them out of the oven and let them cool for 10 minutes. After that, we generously dust them with powdered sugar for an appetizing appearance. The crescent rolls can be stored in a lidded box or in a bowl covered with plastic wrap to keep them fresh and delicious. Enjoy your meal!
Ingredients
For the dough: 200 g lard 200 g yoghurt 1 egg 5 tbsp sugar 1 tsp bicarbonate of soda 2 tsp vanilla extract grated lemon zest 500-550 g flour a pinch of salt Filling: 1 bowl ground walnut 1 cup hot milk 5-6 tbsp sugar 2 tsp rum essence 1 tbsp cocoa powdered sugar