Nut and Jam Crescents
There are days when, without anything specific on my to-do list, I pull a pack of puff pastry from the freezer and whip up some quick crescents. I've noticed they don't last long on the table, especially when I use plum jam and walnuts. The puff pastry is convenient, and the combination of sweet and crunchy pairs perfectly with afternoon coffee or whenever you crave something light and tasty.
Quick Info
Total time: about 40-45 minutes (if the dough is thawed)
Preparation time: 15 minutes
Baking time: 20-25 minutes, depending on the oven
Servings: it depends on how small you cut the squares, but usually yields 20-25 pieces
Difficulty: easy
Recipe type: simple dessert for any day
Ingredients
400 g puff pastry (store-bought)
3-4 tablespoons plum jam (or any jam of your choice)
3-4 tablespoons ground walnuts
Instructions
1. If using frozen dough, let it thaw completely before working with it so it can be rolled out without cracking.
2. Roll out the puff pastry on a clean surface. There's no need to roll it too thin, just enough to make it even.
3. Cut the dough into squares, typically about 5x5 cm, but you can make them smaller or larger according to your preference.
4. In a bowl, mix the ground walnuts with the jam. It should be a thick paste, not runny. If the jam is too soft, add a bit more walnut.
5. Place a small teaspoon of this mixture in the center of each square.
6. Roll each square diagonally to form a small crescent. Gently pinch the edges to seal in the filling.
7. Arrange the crescents on a baking tray lined with parchment paper, leaving a bit of space between them as they will expand while baking.
8. Bake in a preheated oven at 180°C until they turn lightly golden. For me, it takes about 20-25 minutes, but keep an eye on them to ensure they are golden around the edges.
9. Remove the tray and let them cool slightly before serving.
Why I Make This Recipe Often
I love that they don’t take much time to make. The ingredients are simple, and the puff pastry is a lifesaver when I don’t feel like kneading. The walnut and jam filling is thick enough not to leak and tastes great. They maintain their crunchy texture for a day or two if stored in a box.
Tips and Variations
Tips
If you're using very runny jam, add a bit more ground walnut or drain some syrup; otherwise, the filling may leak during baking.
Don’t overload each square with filling to prevent it from spilling out while baking.
Puff pastry is easier to work with when it's cold, but not frozen.
Substitutions
Walnuts can be replaced with ground hazelnuts or almonds.
Any jam works, not just plum. I've also used sour cherry, apricot, or apple jam.
Variations
You can add a pinch of cinnamon to the walnut and jam mixture for a different flavor.
The crescents can be quickly dusted with powdered sugar after cooling.
Serving Ideas
I serve them plain, but they also pair well with tea or coffee.
They’re great for packing, not just as a dessert.
Frequently Asked Questions
Can I use a different type of dough besides puff pastry?
Puff pastry is the quickest option, but if you have the patience, you can also use homemade shortcrust pastry. It will have a different, slightly denser texture.
Can I freeze the walnut and jam mixture?
I do not recommend it, as the jam changes texture when thawed and may become too watery.
How can I prevent the crescents from opening while baking?
Don’t overfill them and roll them tightly on the diagonal, pressing the edges. If you want, you can lightly press the ends with a fork.
What if I don’t have parchment paper?
You can grease the tray with a little butter or oil, but they might stick more than they would on parchment.
Nutritional Values
Estimated values for one crescent (if you get 22 pieces): approximately 75 kcal, 4 g carbohydrates, 4 g fat, 1 g protein. These are approximate values, as they depend on the type of puff pastry and jam used. If you use dough with a lot of butter or sweeter jam, the calories may be slightly higher.
Storage and Reheating
The crescents can be stored for 1-2 days in a covered container at room temperature. After that, the pastry can become soggy and lose its charm. I do not recommend reheating them, as the filling may become too soft. They are best enjoyed fresh.
There are days when, without anything specific on my to-do list, I pull a pack of puff pastry from the freezer and whip up some quick crescents. I've noticed they don't last long on the table, especially when I use plum jam and walnuts. The puff pastry is convenient, and the combination of sweet and crunchy pairs perfectly with afternoon coffee or whenever you crave something light and tasty.
Quick Info
Total time: about 40-45 minutes (if the dough is thawed)
Preparation time: 15 minutes
Baking time: 20-25 minutes, depending on the oven
Servings: it depends on how small you cut the squares, but usually yields 20-25 pieces
Difficulty: easy
Recipe type: simple dessert for any day
Ingredients
400 g puff pastry (store-bought)
3-4 tablespoons plum jam (or any jam of your choice)
3-4 tablespoons ground walnuts
Instructions
1. If using frozen dough, let it thaw completely before working with it so it can be rolled out without cracking.
2. Roll out the puff pastry on a clean surface. There's no need to roll it too thin, just enough to make it even.
3. Cut the dough into squares, typically about 5x5 cm, but you can make them smaller or larger according to your preference.
4. In a bowl, mix the ground walnuts with the jam. It should be a thick paste, not runny. If the jam is too soft, add a bit more walnut.
5. Place a small teaspoon of this mixture in the center of each square.
6. Roll each square diagonally to form a small crescent. Gently pinch the edges to seal in the filling.
7. Arrange the crescents on a baking tray lined with parchment paper, leaving a bit of space between them as they will expand while baking.
8. Bake in a preheated oven at 180°C until they turn lightly golden. For me, it takes about 20-25 minutes, but keep an eye on them to ensure they are golden around the edges.
9. Remove the tray and let them cool slightly before serving.
Why I Make This Recipe Often
I love that they don’t take much time to make. The ingredients are simple, and the puff pastry is a lifesaver when I don’t feel like kneading. The walnut and jam filling is thick enough not to leak and tastes great. They maintain their crunchy texture for a day or two if stored in a box.
Tips and Variations
Tips
If you're using very runny jam, add a bit more ground walnut or drain some syrup; otherwise, the filling may leak during baking.
Don’t overload each square with filling to prevent it from spilling out while baking.
Puff pastry is easier to work with when it's cold, but not frozen.
Substitutions
Walnuts can be replaced with ground hazelnuts or almonds.
Any jam works, not just plum. I've also used sour cherry, apricot, or apple jam.
Variations
You can add a pinch of cinnamon to the walnut and jam mixture for a different flavor.
The crescents can be quickly dusted with powdered sugar after cooling.
Serving Ideas
I serve them plain, but they also pair well with tea or coffee.
They’re great for packing, not just as a dessert.
Frequently Asked Questions
Can I use a different type of dough besides puff pastry?
Puff pastry is the quickest option, but if you have the patience, you can also use homemade shortcrust pastry. It will have a different, slightly denser texture.
Can I freeze the walnut and jam mixture?
I do not recommend it, as the jam changes texture when thawed and may become too watery.
How can I prevent the crescents from opening while baking?
Don’t overfill them and roll them tightly on the diagonal, pressing the edges. If you want, you can lightly press the ends with a fork.
What if I don’t have parchment paper?
You can grease the tray with a little butter or oil, but they might stick more than they would on parchment.
Nutritional Values
Estimated values for one crescent (if you get 22 pieces): approximately 75 kcal, 4 g carbohydrates, 4 g fat, 1 g protein. These are approximate values, as they depend on the type of puff pastry and jam used. If you use dough with a lot of butter or sweeter jam, the calories may be slightly higher.
Storage and Reheating
The crescents can be stored for 1-2 days in a covered container at room temperature. After that, the pastry can become soggy and lose its charm. I do not recommend reheating them, as the filling may become too soft. They are best enjoyed fresh.