I tried this version of crescent rolls with puff pastry made with champagne one winter evening when I had a few tablespoons of champagne left over from a gathering with friends. I didn't complicate things with classic pastry techniques; I simply replaced the mineral water in the usual dough with champagne, and the result was a quick puff pastry with an interesting flavor and tender texture. It's not as layered as a classic puff pastry made with lard or with many folds, but for a quick homemade treat, it works perfectly.
Quick Info
Total Time: 3 hours (including chilling)
Servings: 40-50 small crescent rolls
Difficulty: Medium
Ingredients
For the dough:
- 350 g all-purpose flour, sifted
- 100 ml champagne or dry sparkling wine
- 100 ml cold water
- 4 tablespoons oil (I use sunflower oil)
- 7 g dry yeast (one packet)
- 1 tablespoon sugar
- 1 teaspoon salt
For brushing:
- 250 g soft butter (not melted, but soft enough to spread)
- 150 g flour
Filling:
- Plum jam (or any thick jam that won't run during baking)
For finishing:
- Powdered sugar for dusting
Instructions
1. In a large bowl, mix the flour with salt, sugar, and dry yeast. Pour in the champagne, very cold water, and oil. Stir with a spoon until everything comes together, then quickly knead by hand just until the dough is homogeneous. Don’t overwork it; the dough should remain slightly elastic, not dense.
2. Divide the dough into two equal parts. You will work with each part separately to make rolling easier.
3. In another bowl, mix the soft butter cut into cubes with 150 g of flour until you get a thick paste, like a spreadable cream. It doesn't have to be perfectly smooth, just enough to spread on the dough.
4. Take the first half of the dough and roll it out on a surface lined with parchment paper or dusted with flour into a thin sheet, about 2-3 mm thick. Don’t worry if it’s not a perfect rectangle or circle; the important thing is that it’s thin.
5. Spread half of the butter-flour mixture over the entire surface of the sheet using a spatula, a wide knife, or even your hand if you find that easier.
6. Roll the sheet tightly from one edge to create a compact roll. Then twist the roll into a spiral shape. Repeat this process with the second half of the dough and the remaining butter.
7. Place the two dough "snails" on a plate or tray, cover them with plastic wrap, and refrigerate for at least two hours. For even better results, leave them overnight.
8. Take the first chilled dough snail out of the fridge. Roll it out again into a sheet about 0.5 cm thick. For classic crescent shapes, cut the round sheet into triangles with a large knife or a pizza cutter.
9. Place a small teaspoon of jam at the base of each triangle. Roll from the base to the tip, without squeezing too tightly, just enough to seal the crescent.
10. For the second half of the dough, you can roll it into a rectangle and cut it into rectangles or squares for a more square-shaped crescent. Again, add filling, roll, and seal the edges if desired.
11. Place the crescent rolls seam-side down on a baking tray lined with parchment paper. Leave a little space between them, as they will puff up while baking.
12. Bake in a preheated oven at 220°C (no fan, if you have the option) for 25-30 minutes or until golden, but not overly browned.
13. Let them cool completely on a wire rack, then dust with powdered sugar.
Why I Make This Recipe Often
I love this recipe because it doesn’t require many folds or complicated working times. You can use any thicker jam you have on hand. They keep well for a few days, don’t dry out quickly, and you get quite a few crescent rolls from a single batch.
Tips and Variations
Tips
- The butter should be soft but not melted. If it's too cold, it won't spread easily; if it's too warm, it will run out of the dough.
- If you’re using jam with fruit pieces, mash it first to prevent the crescents from breaking while rolling.
- For easier rolling, you can put the dough snails in the freezer for 10 minutes before rolling, especially if the butter has softened too much.
- The flour for brushing can be regular all-purpose flour; there's no need for special pastry flour.
Substitutions
- Champagne can be replaced with any dry sparkling wine or carbonated mineral water. I don't recommend sweet varieties.
- Instead of butter, you can use margarine with at least 80% fat, but the dough will be slightly less flaky.
- The filling can be any very thick jam: apricot, sour cherry, apple. Sugar-free plum jam remains the most classic option.
Variations
- You can sprinkle ground nuts over the layer of jam for a different texture.
- For savory crescents, fill with grated cheese mixed with a little yogurt and omit the sugar in the dough.
- If you want a more intense flavor, add a little lemon zest or vanilla directly into the dough.
Serving Ideas
- I place them on a platter and dust them just before serving to prevent them from absorbing the sugar.
- They are also great for breakfast with milk or coffee.
- They can be packed for snacks and won’t crumble easily.
Frequently Asked Questions
Do the crescent rolls stay flaky the next day?
Yes, if kept in a lidded container, they will remain flaky for up to 3 days.
Can I use something else instead of champagne?
Carbonated mineral water is the simplest alternative, but you can also use pale beer for a more neutral flavor.
Can the crescent rolls be frozen?
Yes, they can be frozen after baking, but ideally, you should reheat them in the oven for 5 minutes before serving.
How do I know when the dough is ready to roll out?
It should be firm, cold, and not sticky to the touch. If it becomes too soft, place it in the freezer for 10 minutes.
What should I do if the jam leaks while baking?
Use a thicker jam or simmer it for an additional 5 minutes with a bit of breadcrumbs to thicken it.
Nutritional Values
One serving (2 medium crescent rolls): approximately 110-130 kcal, with 5-6 g fat, 15 g carbohydrates, 2 g protein. Values may vary depending on the type and amount of jam used. They are quite filling for a snack.
Storage and Reheating
Crescent rolls can be stored at room temperature for 3-4 days in a well-sealed container. If they dry out a bit, you can place them in the oven at 180°C for 2-3 minutes or in the microwave for 30 seconds, but the optimal texture is maintained in the oven. Don’t leave them uncovered, or they will become hard. They can be frozen for up to a month and reheated directly from frozen in the oven.
Quick Info
Total Time: 3 hours (including chilling)
Servings: 40-50 small crescent rolls
Difficulty: Medium
Ingredients
For the dough:
- 350 g all-purpose flour, sifted
- 100 ml champagne or dry sparkling wine
- 100 ml cold water
- 4 tablespoons oil (I use sunflower oil)
- 7 g dry yeast (one packet)
- 1 tablespoon sugar
- 1 teaspoon salt
For brushing:
- 250 g soft butter (not melted, but soft enough to spread)
- 150 g flour
Filling:
- Plum jam (or any thick jam that won't run during baking)
For finishing:
- Powdered sugar for dusting
Instructions
1. In a large bowl, mix the flour with salt, sugar, and dry yeast. Pour in the champagne, very cold water, and oil. Stir with a spoon until everything comes together, then quickly knead by hand just until the dough is homogeneous. Don’t overwork it; the dough should remain slightly elastic, not dense.
2. Divide the dough into two equal parts. You will work with each part separately to make rolling easier.
3. In another bowl, mix the soft butter cut into cubes with 150 g of flour until you get a thick paste, like a spreadable cream. It doesn't have to be perfectly smooth, just enough to spread on the dough.
4. Take the first half of the dough and roll it out on a surface lined with parchment paper or dusted with flour into a thin sheet, about 2-3 mm thick. Don’t worry if it’s not a perfect rectangle or circle; the important thing is that it’s thin.
5. Spread half of the butter-flour mixture over the entire surface of the sheet using a spatula, a wide knife, or even your hand if you find that easier.
6. Roll the sheet tightly from one edge to create a compact roll. Then twist the roll into a spiral shape. Repeat this process with the second half of the dough and the remaining butter.
7. Place the two dough "snails" on a plate or tray, cover them with plastic wrap, and refrigerate for at least two hours. For even better results, leave them overnight.
8. Take the first chilled dough snail out of the fridge. Roll it out again into a sheet about 0.5 cm thick. For classic crescent shapes, cut the round sheet into triangles with a large knife or a pizza cutter.
9. Place a small teaspoon of jam at the base of each triangle. Roll from the base to the tip, without squeezing too tightly, just enough to seal the crescent.
10. For the second half of the dough, you can roll it into a rectangle and cut it into rectangles or squares for a more square-shaped crescent. Again, add filling, roll, and seal the edges if desired.
11. Place the crescent rolls seam-side down on a baking tray lined with parchment paper. Leave a little space between them, as they will puff up while baking.
12. Bake in a preheated oven at 220°C (no fan, if you have the option) for 25-30 minutes or until golden, but not overly browned.
13. Let them cool completely on a wire rack, then dust with powdered sugar.
Why I Make This Recipe Often
I love this recipe because it doesn’t require many folds or complicated working times. You can use any thicker jam you have on hand. They keep well for a few days, don’t dry out quickly, and you get quite a few crescent rolls from a single batch.
Tips and Variations
Tips
- The butter should be soft but not melted. If it's too cold, it won't spread easily; if it's too warm, it will run out of the dough.
- If you’re using jam with fruit pieces, mash it first to prevent the crescents from breaking while rolling.
- For easier rolling, you can put the dough snails in the freezer for 10 minutes before rolling, especially if the butter has softened too much.
- The flour for brushing can be regular all-purpose flour; there's no need for special pastry flour.
Substitutions
- Champagne can be replaced with any dry sparkling wine or carbonated mineral water. I don't recommend sweet varieties.
- Instead of butter, you can use margarine with at least 80% fat, but the dough will be slightly less flaky.
- The filling can be any very thick jam: apricot, sour cherry, apple. Sugar-free plum jam remains the most classic option.
Variations
- You can sprinkle ground nuts over the layer of jam for a different texture.
- For savory crescents, fill with grated cheese mixed with a little yogurt and omit the sugar in the dough.
- If you want a more intense flavor, add a little lemon zest or vanilla directly into the dough.
Serving Ideas
- I place them on a platter and dust them just before serving to prevent them from absorbing the sugar.
- They are also great for breakfast with milk or coffee.
- They can be packed for snacks and won’t crumble easily.
Frequently Asked Questions
Do the crescent rolls stay flaky the next day?
Yes, if kept in a lidded container, they will remain flaky for up to 3 days.
Can I use something else instead of champagne?
Carbonated mineral water is the simplest alternative, but you can also use pale beer for a more neutral flavor.
Can the crescent rolls be frozen?
Yes, they can be frozen after baking, but ideally, you should reheat them in the oven for 5 minutes before serving.
How do I know when the dough is ready to roll out?
It should be firm, cold, and not sticky to the touch. If it becomes too soft, place it in the freezer for 10 minutes.
What should I do if the jam leaks while baking?
Use a thicker jam or simmer it for an additional 5 minutes with a bit of breadcrumbs to thicken it.
Nutritional Values
One serving (2 medium crescent rolls): approximately 110-130 kcal, with 5-6 g fat, 15 g carbohydrates, 2 g protein. Values may vary depending on the type and amount of jam used. They are quite filling for a snack.
Storage and Reheating
Crescent rolls can be stored at room temperature for 3-4 days in a well-sealed container. If they dry out a bit, you can place them in the oven at 180°C for 2-3 minutes or in the microwave for 30 seconds, but the optimal texture is maintained in the oven. Don’t leave them uncovered, or they will become hard. They can be frozen for up to a month and reheated directly from frozen in the oven.