The little crescent pastries with sour cherry jam appear on my table whenever I crave something reminiscent of the sweets of my childhood, but without the hassle of heavy ingredients or long preparation times. I tested this version with less fat than the old family recipe, and I found it quite suitable, especially when I have only fresh homemade jam instead of the traditional spread.
Quick Info
Total time: about 1 hour
Preparation time: 25-30 minutes
Baking time: 20 minutes
Servings: 2 trays (depending on how large you make them, about 35-40 pieces)
Difficulty: easy
Recipe type: homemade pastries/quick confectionery, suitable for family or unexpected guests
Ingredients
500 g flour
5 tablespoons lard (approx. 120 g)
4 egg yolks
6 tablespoons sour cream (approx. 150 g)
2 tablespoons sugar (optional)
a pinch of salt
1 teaspoon ground cinnamon
For filling:
sour cherry jam, plum jam, Turkish delight, or any other filling of your choice
For finishing:
powdered sugar (for sprinkling at the end)
Preparation method
1. Sift the flour into a large bowl. Add the lard, egg yolks, sour cream, salt, sugar (if you want it sweeter), and cinnamon.
2. Mix everything by hand until it comes together and starts to gain consistency. If the dough seems too soft or sticky, you can add a bit more flour. It should not be over-kneaded – just enough to combine.
3. Cover the bowl with a towel and let the dough rest while you prepare the filling and the tray.
4. Preheat the oven to 180°C. Line the tray with baking paper.
5. Take a piece of dough and roll it out on a floured surface. Don't worry about rolling it too thin; a medium thickness is suitable to prevent tearing when rolling.
6. Cut the dough into squares. In the center of each, place a teaspoon of sour cherry jam or your chosen filling.
7. Roll each square, gently sealing the edges and placing them on the tray, leaving a little space between them.
8. Continue until you finish all the dough and filling.
9. Place the tray in the oven and bake for about 20 minutes, until they are lightly golden on top. They should not be too brown.
10. Remove the pastries and let them cool slightly, then sprinkle them with powdered sugar.
Why I make this recipe often
The recipe is simple, and you don't spend much time in the kitchen. The dough shapes quickly, requires no special techniques, and the filling is up to you, depending on what I have on hand. They stay soft for several days and do not harden quickly. They are suitable for guests and for a packed lunch.
Tips and variations
Tips
For a flakier dough, do not mix too much after it has come together.
If the filling is too runny, drain the jam or use a thicker one to prevent it from leaking while baking.
Do not skip the baking paper; otherwise, the pastries may stick.
Substitutions
Lard can be replaced with the same amount of butter, but the texture will be slightly different, less crunchy.
You can use vanilla sugar instead of cinnamon if you prefer a different flavor.
If you don't have sour cherry jam, any thicker jam (plum, apricot) or Turkish delight will work, depending on your preference.
Variations
Instead of jam, you can also use a bit of ground nuts mixed with sugar if you prefer them less sweet.
They can also be made in a crescent shape if you want them to look like the old homemade ones.
For a different note, you can add grated lemon zest to the dough.
Serving ideas
They are good with coffee, milk, or plain as a snack. They also work well on a dessert platter alongside other homemade sweets.
Frequently asked questions
1. Can I make the pastries with butter instead of lard?
Yes, they turn out well with butter, but they will have a slightly different texture – less crunchy and more crumbly. If you want to keep as much of the old recipe's character as possible, use lard.
2. What do I do if the dough is too soft?
Add a tablespoon of flour at a time, mixing each time, until it can be rolled out easily without sticking to your hands.
3. What type of jam is suitable?
A thicker jam is preferred, without too much syrup, so it doesn't leak while baking. Sour cherry or plum jam works very well, but apricot jam or Turkish delight also works.
4. Can I make the dough in advance?
Yes, you can prepare the dough a few hours ahead and keep it covered in the fridge. You can also use it the next day, but let it sit at room temperature for 10 minutes before rolling it out.
5. Do the pastries stay soft for several days?
Yes, if you keep them in a closed box or jar, they remain soft for 3-4 days.
Nutritional values
Estimate for 1 pastry (out of approximately 40 pieces):
Calories: approx. 65 kcal
Protein: 1 g
Fat: 3.5 g
Carbohydrates: 7 g
Values are approximate and may vary depending on the type of filling or if you use butter instead of lard.
Storage and reheating
The pastries store well in a container with a lid or a jar at room temperature. They do not harden quickly. I do not recommend reheating in the oven, as they can become dry. It is better to let them reach room temperature before serving if you have kept them cold.
Quick Info
Total time: about 1 hour
Preparation time: 25-30 minutes
Baking time: 20 minutes
Servings: 2 trays (depending on how large you make them, about 35-40 pieces)
Difficulty: easy
Recipe type: homemade pastries/quick confectionery, suitable for family or unexpected guests
Ingredients
500 g flour
5 tablespoons lard (approx. 120 g)
4 egg yolks
6 tablespoons sour cream (approx. 150 g)
2 tablespoons sugar (optional)
a pinch of salt
1 teaspoon ground cinnamon
For filling:
sour cherry jam, plum jam, Turkish delight, or any other filling of your choice
For finishing:
powdered sugar (for sprinkling at the end)
Preparation method
1. Sift the flour into a large bowl. Add the lard, egg yolks, sour cream, salt, sugar (if you want it sweeter), and cinnamon.
2. Mix everything by hand until it comes together and starts to gain consistency. If the dough seems too soft or sticky, you can add a bit more flour. It should not be over-kneaded – just enough to combine.
3. Cover the bowl with a towel and let the dough rest while you prepare the filling and the tray.
4. Preheat the oven to 180°C. Line the tray with baking paper.
5. Take a piece of dough and roll it out on a floured surface. Don't worry about rolling it too thin; a medium thickness is suitable to prevent tearing when rolling.
6. Cut the dough into squares. In the center of each, place a teaspoon of sour cherry jam or your chosen filling.
7. Roll each square, gently sealing the edges and placing them on the tray, leaving a little space between them.
8. Continue until you finish all the dough and filling.
9. Place the tray in the oven and bake for about 20 minutes, until they are lightly golden on top. They should not be too brown.
10. Remove the pastries and let them cool slightly, then sprinkle them with powdered sugar.
Why I make this recipe often
The recipe is simple, and you don't spend much time in the kitchen. The dough shapes quickly, requires no special techniques, and the filling is up to you, depending on what I have on hand. They stay soft for several days and do not harden quickly. They are suitable for guests and for a packed lunch.
Tips and variations
Tips
For a flakier dough, do not mix too much after it has come together.
If the filling is too runny, drain the jam or use a thicker one to prevent it from leaking while baking.
Do not skip the baking paper; otherwise, the pastries may stick.
Substitutions
Lard can be replaced with the same amount of butter, but the texture will be slightly different, less crunchy.
You can use vanilla sugar instead of cinnamon if you prefer a different flavor.
If you don't have sour cherry jam, any thicker jam (plum, apricot) or Turkish delight will work, depending on your preference.
Variations
Instead of jam, you can also use a bit of ground nuts mixed with sugar if you prefer them less sweet.
They can also be made in a crescent shape if you want them to look like the old homemade ones.
For a different note, you can add grated lemon zest to the dough.
Serving ideas
They are good with coffee, milk, or plain as a snack. They also work well on a dessert platter alongside other homemade sweets.
Frequently asked questions
1. Can I make the pastries with butter instead of lard?
Yes, they turn out well with butter, but they will have a slightly different texture – less crunchy and more crumbly. If you want to keep as much of the old recipe's character as possible, use lard.
2. What do I do if the dough is too soft?
Add a tablespoon of flour at a time, mixing each time, until it can be rolled out easily without sticking to your hands.
3. What type of jam is suitable?
A thicker jam is preferred, without too much syrup, so it doesn't leak while baking. Sour cherry or plum jam works very well, but apricot jam or Turkish delight also works.
4. Can I make the dough in advance?
Yes, you can prepare the dough a few hours ahead and keep it covered in the fridge. You can also use it the next day, but let it sit at room temperature for 10 minutes before rolling it out.
5. Do the pastries stay soft for several days?
Yes, if you keep them in a closed box or jar, they remain soft for 3-4 days.
Nutritional values
Estimate for 1 pastry (out of approximately 40 pieces):
Calories: approx. 65 kcal
Protein: 1 g
Fat: 3.5 g
Carbohydrates: 7 g
Values are approximate and may vary depending on the type of filling or if you use butter instead of lard.
Storage and reheating
The pastries store well in a container with a lid or a jar at room temperature. They do not harden quickly. I do not recommend reheating in the oven, as they can become dry. It is better to let them reach room temperature before serving if you have kept them cold.