I have made tender crescent rolls with walnuts many times, especially when I want to quickly fill a tray for the weekend or use up leftover walnuts from the pantry. It seems to me like the kind of recipe that you can make without much fuss, but it turns out well almost every time. The dough comes together easily, there are no complicated techniques, and the crescent rolls can be baked even when you don’t have much time available.
Quick Info
Total time: about 1 hour
Preparation time: 30-40 minutes
Baking time: 15-20 minutes
Servings: 2 trays (about 40-50 crescent rolls, depending on size)
Difficulty: easy
Occasion: quick dessert, holiday pastries, or snacks
Ingredients
200 g lard (or butter, if you don't use lard, but the texture will differ)
200 g sugar
200 g ground walnuts
4 tablespoons sour cream (minimum 20% fat)
5 tablespoons water
1 pinch baking powder
1 packet vanilla sugar
1 packet bourbon vanilla sugar
Flour as needed (enough to obtain a non-sticky dough, but don’t overdo it)
1 packet powdered sugar with vanilla flavor (for dusting at the end)
Optional: a few drops of rum essence
Preparation Method
1. Place the lard (or butter, if that’s what you have), sugar, ground walnuts, sour cream, water, baking powder, vanilla sugar, and bourbon vanilla sugar in a large bowl. If you want, you can add the rum essence now.
2. Mix everything with a large spoon or by hand until somewhat homogeneous. Start adding the flour gradually – don’t measure the flour at the beginning; add a little at a time until the dough starts to come away from your hands and you can work with it without it being sticky. The dough should be soft and easy to shape, but not runny or too dry.
3. Break off small pieces of dough and roll them in your palms to form sticks about 5-10 cm long. Gently bend them to shape them into crescent forms (classic crescent rolls).
4. Place the crescent rolls a small distance apart on a baking tray lined with parchment paper. There’s no need to flatten them – they will rise slightly while baking, but not too much.
5. Put the tray in a preheated oven at 180°C (regular oven, not fan-assisted) and bake the crescent rolls for 15-20 minutes, until they become lightly browned on the bottom. Don’t let them color too much on top – they should remain light in color, otherwise they will dry out.
6. Remove them immediately from the oven and, while they are warm, roll them in powdered sugar with vanilla flavor. If they cool too much, the sugar won’t stick well. Let them cool completely on a rack or paper.
Why I Make This Recipe Often
I use this recipe when I need something quick that lasts several days without drying out. They can be made in advance for guests or for a packed lunch. There’s no need for special molds, and I can adjust the quantities based on what I have on hand. They are practical because they don’t contain creams that spoil quickly.
Tips and Variations
Tips
If you use butter instead of lard, the dough will be a bit firmer, and the crescent rolls will come out crunchier, not as tender. Be careful with how much flour you add: less is better if you want soft crescent rolls. It’s easy to add flour, but hard to correct if you’ve added too much.
Flour is added gradually, depending on the humidity of the dough and how fatty the sour cream is. Regular flour works too; there’s no need for a special type.
The walnuts should be finely ground so that they don’t load the dough with large pieces that can crack the crescent rolls while baking.
Substitutions
Lard can be replaced with butter (82% fat), but the texture won’t be as tender.
Sour cream: if you don’t have a fatty one, use thick yogurt, but the consistency of the dough may vary.
Bourbon vanilla sugar adds a subtle flavor; you can use regular vanilla sugar if you don’t have it.
Variations
You can add a pinch of cinnamon to the dough for a different note.
Some of the walnuts can be replaced with ground hazelnuts if you want a different taste, but the crescent rolls won’t have the classic texture.
The crescent rolls can be left plain or you can add rum essence, to taste.
Serving Ideas
They are served as homemade cookies alongside coffee, tea, or as a dessert on a festive platter.
They pair well with other cookies or simple biscuits. They can be wrapped as Christmas gifts.
Frequently Asked Questions
Can the crescent rolls be frozen before baking?
Yes, if you shape the crescent rolls and place them on a tray, you can freeze them. Bake them directly from the freezer, adding 2-3 minutes to the baking time.
Can I use only ground walnuts or do I need to mix them with other types of nuts?
You can use only classic Romanian walnuts, but also pecans or hazelnuts, according to your preference. The texture and taste differ slightly, but the recipe works the same.
Can they be filled with jam or chocolate spread?
For this recipe, no filling is added – the dough itself contains walnuts. If you want filled crescent rolls, use a different type of dough without walnuts in the mixture.
What can I sprinkle on the crescent rolls if I don’t want powdered sugar?
Classic powdered sugar is the best option, but they can also be left plain or rolled in granulated sugar for a fine crunch.
Nutritional Values
On average, one crescent roll has between 70-90 kcal, depending on how large you make them. For 100 g of the final product, the average is approximately:
Calories: 430-450 kcal
Protein: 6-7 g
Carbohydrates: 38-42 g
Fats: 28-32 g
The values are approximate, influenced by the amount of flour used and how much powdered sugar remains on the crescent rolls.
Storage and Reheating
Walnut crescent rolls keep well at room temperature in a closed box for up to 5-7 days. Reheating is not recommended – they become dry. If you want to keep them longer, freeze them after baking, then let them thaw at room temperature. Ideally, store them in metal boxes to prevent moisture.
Quick Info
Total time: about 1 hour
Preparation time: 30-40 minutes
Baking time: 15-20 minutes
Servings: 2 trays (about 40-50 crescent rolls, depending on size)
Difficulty: easy
Occasion: quick dessert, holiday pastries, or snacks
Ingredients
200 g lard (or butter, if you don't use lard, but the texture will differ)
200 g sugar
200 g ground walnuts
4 tablespoons sour cream (minimum 20% fat)
5 tablespoons water
1 pinch baking powder
1 packet vanilla sugar
1 packet bourbon vanilla sugar
Flour as needed (enough to obtain a non-sticky dough, but don’t overdo it)
1 packet powdered sugar with vanilla flavor (for dusting at the end)
Optional: a few drops of rum essence
Preparation Method
1. Place the lard (or butter, if that’s what you have), sugar, ground walnuts, sour cream, water, baking powder, vanilla sugar, and bourbon vanilla sugar in a large bowl. If you want, you can add the rum essence now.
2. Mix everything with a large spoon or by hand until somewhat homogeneous. Start adding the flour gradually – don’t measure the flour at the beginning; add a little at a time until the dough starts to come away from your hands and you can work with it without it being sticky. The dough should be soft and easy to shape, but not runny or too dry.
3. Break off small pieces of dough and roll them in your palms to form sticks about 5-10 cm long. Gently bend them to shape them into crescent forms (classic crescent rolls).
4. Place the crescent rolls a small distance apart on a baking tray lined with parchment paper. There’s no need to flatten them – they will rise slightly while baking, but not too much.
5. Put the tray in a preheated oven at 180°C (regular oven, not fan-assisted) and bake the crescent rolls for 15-20 minutes, until they become lightly browned on the bottom. Don’t let them color too much on top – they should remain light in color, otherwise they will dry out.
6. Remove them immediately from the oven and, while they are warm, roll them in powdered sugar with vanilla flavor. If they cool too much, the sugar won’t stick well. Let them cool completely on a rack or paper.
Why I Make This Recipe Often
I use this recipe when I need something quick that lasts several days without drying out. They can be made in advance for guests or for a packed lunch. There’s no need for special molds, and I can adjust the quantities based on what I have on hand. They are practical because they don’t contain creams that spoil quickly.
Tips and Variations
Tips
If you use butter instead of lard, the dough will be a bit firmer, and the crescent rolls will come out crunchier, not as tender. Be careful with how much flour you add: less is better if you want soft crescent rolls. It’s easy to add flour, but hard to correct if you’ve added too much.
Flour is added gradually, depending on the humidity of the dough and how fatty the sour cream is. Regular flour works too; there’s no need for a special type.
The walnuts should be finely ground so that they don’t load the dough with large pieces that can crack the crescent rolls while baking.
Substitutions
Lard can be replaced with butter (82% fat), but the texture won’t be as tender.
Sour cream: if you don’t have a fatty one, use thick yogurt, but the consistency of the dough may vary.
Bourbon vanilla sugar adds a subtle flavor; you can use regular vanilla sugar if you don’t have it.
Variations
You can add a pinch of cinnamon to the dough for a different note.
Some of the walnuts can be replaced with ground hazelnuts if you want a different taste, but the crescent rolls won’t have the classic texture.
The crescent rolls can be left plain or you can add rum essence, to taste.
Serving Ideas
They are served as homemade cookies alongside coffee, tea, or as a dessert on a festive platter.
They pair well with other cookies or simple biscuits. They can be wrapped as Christmas gifts.
Frequently Asked Questions
Can the crescent rolls be frozen before baking?
Yes, if you shape the crescent rolls and place them on a tray, you can freeze them. Bake them directly from the freezer, adding 2-3 minutes to the baking time.
Can I use only ground walnuts or do I need to mix them with other types of nuts?
You can use only classic Romanian walnuts, but also pecans or hazelnuts, according to your preference. The texture and taste differ slightly, but the recipe works the same.
Can they be filled with jam or chocolate spread?
For this recipe, no filling is added – the dough itself contains walnuts. If you want filled crescent rolls, use a different type of dough without walnuts in the mixture.
What can I sprinkle on the crescent rolls if I don’t want powdered sugar?
Classic powdered sugar is the best option, but they can also be left plain or rolled in granulated sugar for a fine crunch.
Nutritional Values
On average, one crescent roll has between 70-90 kcal, depending on how large you make them. For 100 g of the final product, the average is approximately:
Calories: 430-450 kcal
Protein: 6-7 g
Carbohydrates: 38-42 g
Fats: 28-32 g
The values are approximate, influenced by the amount of flour used and how much powdered sugar remains on the crescent rolls.
Storage and Reheating
Walnut crescent rolls keep well at room temperature in a closed box for up to 5-7 days. Reheating is not recommended – they become dry. If you want to keep them longer, freeze them after baking, then let them thaw at room temperature. Ideally, store them in metal boxes to prevent moisture.