Tender croissants

Name: Tender croissants - Clarisa N.
Ingredients: 125 g of raw minced pork lard; 4 egg yolks; 100 ml of yogurt cream; a pinch of salt; 1 tablespoon of vanilla essence; 250; 300 g of flour; depending on quality. We also need: Filling to taste: thick; sour plum jam; ground walnuts mixed with the remaining egg whites; Turkish delight. Flour for dusting the work surface. Powdered sugar for decoration.

Dessert - Tender croissants by Clarisa N. - Recipia

Tender Pastries with Lard or Pork Fat I’ve made these pastries many times when I craved something simple yet classic, especially when I found lard in the freezer or had some yogurt or sour cream that needed to be used up. These are the kind of pastries that yield a lot in one batch, perfect for sharing or keeping on the table for a few days. Quick Info Total time: approximately 1 hour and 30 minutes (including dough chilling, rolling, and baking) Preparation time: 30-40 minutes (including shaping and filling) Chilling time in the fridge: 15-20 minutes Baking time: depends on the oven and batch, usually 12-20 minutes per tray Servings: approximately 60 medium pieces Difficulty: easy to medium (short kneading, shaping) Recipe type: classic Romanian dessert, festive or for assorted platters Ingredients For the dough: 125 g raw pork fat, finely chopped or ground (or lard) 4 egg yolks 100 ml yogurt or sour cream (both work, the taste differs slightly) 1 pinch of salt 1 tablespoon vanilla extract 250-300 g flour (depending on how much the yolks bind) For finishing and filling: thick jam, preferably plum, or another slightly sour variety ground walnuts mixed with the leftover egg whites (optional) cut-up Turkish delight flour for rolling out the dough powdered sugar for dusting Instructions 1. In a large bowl, combine the cold lard (or fat), egg yolks, salt, and vanilla extract. I make sure the fat is well crumbled to mix easily. 2. Beat with a mixer on medium speed until everything is homogeneous, with no visible bits of fat. This takes about 2-3 minutes. 3. Add the sour cream or yogurt and mix for another 2-3 minutes until fully incorporated and it looks like a thick cream. 4. Start adding the flour, two or three tablespoons at a time, beginning with the mixer on low speed, then switch to kneading by hand as the dough thickens. When it no longer sticks to my hands and becomes slightly elastic, I stop adding flour. Usually, about 270-280 g is needed, but sometimes the full amount in the recipe is used. 5. The kneading should be brief, just enough to gather the dough and make it homogeneous. If I over-knead, the pastries won’t be tender. Once it comes off my hands easily, I wrap the dough in plastic wrap and refrigerate it for 15-20 minutes. I don’t leave it longer as it shouldn’t become too firm. 6. I divide the dough in half. On a floured surface, I roll out the first half into a thin sheet, about 3-4 mm thick. It doesn’t have to be perfect, but not too thick either, or they won’t bake well. 7. I cut the sheet into squares. On each square, I place a teaspoon of filling – either jam, small cubes of Turkish delight, or walnuts mixed with meringue. 8. I roll each square into a crescent shape, with the filling inside, and place them directly on a baking tray lined with parchment paper. 9. I repeat the same process with the second half of the dough. 10. I bake the pastries in a preheated oven at 180°C, on the middle rack, for 12-20 minutes per tray, depending on the oven and their thickness. They are done when they feel slightly firm and just lightly golden around the edges – they shouldn’t be browned too much. 11. I take them out of the oven and let them cool for 1-2 minutes, then roll them in powdered sugar while they are still slightly warm, so the sugar adheres well. Why I Make This Recipe Often I love that it doesn’t take long, the ingredients are always on hand, and there’s no need for a mixer or special equipment. It yields a lot, keeps well, and the fillings can vary based on what I have at home. They are easy to transport, great for guests, or for lunchboxes. Tips and Variations Tips If using lard, make sure it’s cold, not melted. Don’t over-knead the dough, just enough to make it homogeneous. If your jam is too runny, mix it with a little ground nuts or breadcrumbs. Add flour gradually, adjusting as needed based on consistency. Substitutions Lard works very well instead of pork fat, with a similarly tender texture. Yogurt can replace sour cream for a less fatty dough. You can use any thick and not overly sweet jam. Variations The fillings can be changed – you can use Turkish delight for a quick option or walnuts mixed with meringue. If you want extra flavor, you can add lemon zest or a bit of cinnamon, but the basic recipe is neutral with vanilla flavor. Serving Ideas They are served cold, dusted with powdered sugar. They are good with coffee and as a dessert on a platter, alongside other dry pastries. Frequently Asked Questions What can I use if I don’t have pork fat? You can use lard, preferably from pork, which should be cold. The final texture will be just as tender. Can I make the dough with butter? The recipe isn’t designed for butter, but if you have no other fat, you can try it, although the texture will be slightly different and may require less flour. What can I fill the pastries with if I don’t have jam? Ground nuts with meringue, Turkish delight, or any other dense filling that won’t run during baking. Why do I need to chill the dough? It helps prevent sticking when rolling and keeps the pastries tender during baking. Can the pastries be frozen after baking? Yes, they freeze well, but it’s best to let them thaw slowly at room temperature. Nutritional Values (estimated) For 1 medium pastry (approx. 20 g): approximately 65-80 kcal. Fat: 4 g Carbohydrates: 7-9 g Protein: 1-2 g Values may vary depending on the filling and size. The amount of powdered sugar for dusting can add additional calories. Storage and Reheating The pastries keep well in an airtight container at room temperature for up to 5-6 days. If you want to keep them longer, you can freeze them without any issues. There’s no need to reheat them; they are good straight from the container, but if you prefer, you can leave them for a few minutes in a warm (not hot) oven to soften slightly.

Tender croissants

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