Tender Apple Crescents
At my home, these crescents don't last long. I first made them using my grandmother's recipe, adapted with what I had in the fridge. This time, I used apples instead of jam or Turkish delight. It's a recipe I repeat whenever I crave something simple, without too much hassle.
Quick Info
Total Time: about 1 hour and 15 minutes
Preparation Time: 30-40 minutes
Baking Time: 30 minutes
Servings: one tray, about 25-30 pieces (from one batch; I usually make double)
Difficulty: easy
Recipe Type: homemade dessert, crescents for any occasion
Ingredients
Dough:
1 cup lard (or margarine, but lard makes them more tender)
3 cups flour
1 packet dry yeast
salt (don't skimp; the dough should be slightly salty)
1 egg
3 tablespoons sour cream
Filling:
about 10 apples (depending on size)
8-10 tablespoons sugar
cinnamon (to taste)
Decoration:
powdered sugar
2 packets vanilla sugar
Instructions
1. For the dough, mix the flour with the dry yeast in a large bowl. Add the salt and lard (or margarine), then knead by hand until there are no large pieces of lard left, and it resembles wet breadcrumbs.
2. Add the egg and sour cream. Start kneading again until the dough comes away from your hands and the bowl. If the dough is too sticky, add another tablespoon or two of flour. There's no need to let it rise; you can proceed directly.
3. For the filling, peel the apples and grate them. Caramelize the sugar in a large pan, stirring constantly to prevent burning. Once the sugar has melted, add the grated apples, slightly squeezed (not completely, just enough to avoid excess moisture while baking). Mix and add the cinnamon. Cook until there's no liquid left and the apples have softened. Set aside to cool.
4. Divide the dough into pieces. Either roll out round sheets and cut them into triangles, or roll out rectangular sheets and cut larger pieces, depending on the shape you want.
5. Place a teaspoon of cooled apple filling on each piece and roll up the crescent.
6. Arrange them on a baking tray lined with parchment paper. They don't need much space between them; they don't rise much while baking.
7. Bake at 180°C for about 30 minutes. They will brown very lightly because the dough contains a lot of fat.
8. When they are done, remove them and let them cool for a few minutes. If you sprinkle powdered sugar and vanilla sugar while they are still slightly warm, it adheres better to the surface.
Why I Make This Recipe Often
These crescents are quick to make, require no technical skills, and you don't have to wait for the dough to rise. Plus, I can change the filling with whatever I have at home. They stay tender for a few days, although they rarely last that long.
Tips and Variations
Tips
The dough should be slightly salty; this contrasts with the sweet filling and the powdered sugar at the end.
Don’t squeeze the apples completely. A little juice helps keep the filling moist after baking.
If you want smaller crescents, roll the dough thinner and cut smaller pieces.
Substitutions
Lard provides tenderness, but if you don’t have it, margarine works too. Butter makes the dough firmer, but it’s not out of the question.
Apples can be replaced with plum jam, fruit spread, or Turkish delight.
Variations
Instead of apples, try thick jam, fruit spread, or Turkish delight, according to your taste.
For those who prefer a crunchier dough, slightly reduce the amount of sour cream.
Serving Ideas
Crescents are delightful on their own, with coffee or tea. They can be packed for lunch or served on platters, generously dusted while still slightly warm.
Frequently Asked Questions
Can the crescents be frozen?
I don’t recommend it. The lard dough doesn’t retain the same texture after freezing and thawing.
Do I have to use lard?
It’s not mandatory, but the dough will be more tender. If you use margarine, the texture will be slightly different.
Can I fill them with something else?
Yes, thick jam or Turkish delight works, just make sure the filling isn’t liquid.
Do I need to let the dough rise?
No. Dry yeast is used for texture, not for rising. The dough is used immediately.
How do I know when they are baked?
They shouldn't be browned too much. They remain pale, with very lightly golden edges.
Nutritional Values (Estimation)
One serving (1 medium crescent):
Calories: approximately 80-90 kcal
Protein: 1-1.5 g
Fat: 3-4 g
Carbohydrates: 12-14 g
Values are approximate and vary based on the size of the crescent and how much sugar is added at the end.
Storage and Reheating
They store well at room temperature in a sealed container for 2-3 days. They don’t change texture quickly, but it’s best to consume them in the first few days. I don’t recommend reheating; they can become soggy or dry out, depending on the oven.
At my home, these crescents don't last long. I first made them using my grandmother's recipe, adapted with what I had in the fridge. This time, I used apples instead of jam or Turkish delight. It's a recipe I repeat whenever I crave something simple, without too much hassle.
Quick Info
Total Time: about 1 hour and 15 minutes
Preparation Time: 30-40 minutes
Baking Time: 30 minutes
Servings: one tray, about 25-30 pieces (from one batch; I usually make double)
Difficulty: easy
Recipe Type: homemade dessert, crescents for any occasion
Ingredients
Dough:
1 cup lard (or margarine, but lard makes them more tender)
3 cups flour
1 packet dry yeast
salt (don't skimp; the dough should be slightly salty)
1 egg
3 tablespoons sour cream
Filling:
about 10 apples (depending on size)
8-10 tablespoons sugar
cinnamon (to taste)
Decoration:
powdered sugar
2 packets vanilla sugar
Instructions
1. For the dough, mix the flour with the dry yeast in a large bowl. Add the salt and lard (or margarine), then knead by hand until there are no large pieces of lard left, and it resembles wet breadcrumbs.
2. Add the egg and sour cream. Start kneading again until the dough comes away from your hands and the bowl. If the dough is too sticky, add another tablespoon or two of flour. There's no need to let it rise; you can proceed directly.
3. For the filling, peel the apples and grate them. Caramelize the sugar in a large pan, stirring constantly to prevent burning. Once the sugar has melted, add the grated apples, slightly squeezed (not completely, just enough to avoid excess moisture while baking). Mix and add the cinnamon. Cook until there's no liquid left and the apples have softened. Set aside to cool.
4. Divide the dough into pieces. Either roll out round sheets and cut them into triangles, or roll out rectangular sheets and cut larger pieces, depending on the shape you want.
5. Place a teaspoon of cooled apple filling on each piece and roll up the crescent.
6. Arrange them on a baking tray lined with parchment paper. They don't need much space between them; they don't rise much while baking.
7. Bake at 180°C for about 30 minutes. They will brown very lightly because the dough contains a lot of fat.
8. When they are done, remove them and let them cool for a few minutes. If you sprinkle powdered sugar and vanilla sugar while they are still slightly warm, it adheres better to the surface.
Why I Make This Recipe Often
These crescents are quick to make, require no technical skills, and you don't have to wait for the dough to rise. Plus, I can change the filling with whatever I have at home. They stay tender for a few days, although they rarely last that long.
Tips and Variations
Tips
The dough should be slightly salty; this contrasts with the sweet filling and the powdered sugar at the end.
Don’t squeeze the apples completely. A little juice helps keep the filling moist after baking.
If you want smaller crescents, roll the dough thinner and cut smaller pieces.
Substitutions
Lard provides tenderness, but if you don’t have it, margarine works too. Butter makes the dough firmer, but it’s not out of the question.
Apples can be replaced with plum jam, fruit spread, or Turkish delight.
Variations
Instead of apples, try thick jam, fruit spread, or Turkish delight, according to your taste.
For those who prefer a crunchier dough, slightly reduce the amount of sour cream.
Serving Ideas
Crescents are delightful on their own, with coffee or tea. They can be packed for lunch or served on platters, generously dusted while still slightly warm.
Frequently Asked Questions
Can the crescents be frozen?
I don’t recommend it. The lard dough doesn’t retain the same texture after freezing and thawing.
Do I have to use lard?
It’s not mandatory, but the dough will be more tender. If you use margarine, the texture will be slightly different.
Can I fill them with something else?
Yes, thick jam or Turkish delight works, just make sure the filling isn’t liquid.
Do I need to let the dough rise?
No. Dry yeast is used for texture, not for rising. The dough is used immediately.
How do I know when they are baked?
They shouldn't be browned too much. They remain pale, with very lightly golden edges.
Nutritional Values (Estimation)
One serving (1 medium crescent):
Calories: approximately 80-90 kcal
Protein: 1-1.5 g
Fat: 3-4 g
Carbohydrates: 12-14 g
Values are approximate and vary based on the size of the crescent and how much sugar is added at the end.
Storage and Reheating
They store well at room temperature in a sealed container for 2-3 days. They don’t change texture quickly, but it’s best to consume them in the first few days. I don’t recommend reheating; they can become soggy or dry out, depending on the oven.