If you wake up on a Saturday with a craving to bake something sweet but want to keep it simple, these walnut and jam crescent rolls are just what you need to add to your list. I usually make them when I have leftover jam in the fridge and want something to nibble on with my coffee. The dough is easy to prepare, even if it’s a bit sticky and requires slower handling. They belong to the rugelach category, quite similar to our crescent rolls, made with butter, cream cheese, and a generous filling.
Quick Info
Total time: 2 hours (includes chilling the dough)
Servings: 36 crescent rolls
Difficulty: medium (the dough is sticky but manageable)
Ingredients
For the dough:
- 230 g butter (or margarine), at room temperature
- 250 g soft cream cheese (like Philadelphia)
- 100 g brown sugar
- 300 g flour
- 1 pinch of salt
Filling:
- 250 g jam (apricot, rosehip, raspberry, peach, orange – whatever you have on hand)
- 150 g roasted walnuts, coarsely chopped
- A pinch of cinnamon
For finishing:
- 1 egg white
- 50 g brown sugar
Instructions
1. The butter and cream cheese should be at room temperature. Place them in a large bowl, add the brown sugar, and mix well with a spatula or mixer until you achieve a smooth, fluffy cream.
2. Gradually incorporate the salt and flour. When the dough starts to come together, switch to mixing by hand until it forms a soft, slightly sticky ball. If it’s too sticky, add 1-2 tablespoons of flour, but don’t overdo it, or they will turn out tough.
3. Roll the dough into a log, wrap it tightly in plastic wrap, and refrigerate for at least one hour. I usually leave it for 2 hours if I have the time; it’s easier to roll out.
4. Meanwhile, prepare the filling: mix the jam with the walnuts and cinnamon in a bowl. If the jam is very runny, add the walnuts last, sprinkled over the spread-out jam.
5. Remove the chilled dough and divide it into 3 equal pieces. Work with one piece at a time, keeping the others refrigerated.
6. Generously sprinkle flour on your work surface. Place one piece of dough on it and sprinkle a little flour on top as well. Roll it out into a thin, round sheet about 3 mm thick and 30 cm in diameter. It’s normal for the edges to be sticky; gently lift them with a spatula.
7. Cut the circle into 12 equal wedges – the easiest way is to cut it into four and then each quarter into three.
8. Place a teaspoon of filling at the wide base of each triangle. Roll each slice from the outside towards the center, like traditional crescent rolls. Position them with the tip underneath; otherwise, they will unfold while baking.
9. Arrange them on a baking sheet lined with parchment paper, leaving space between them. Preheat the oven to 175°C.
10. Lightly beat the egg white with a fork and brush each crescent roll with it. Sprinkle brown sugar on top.
11. Bake for 20-22 minutes or until golden brown around the edges. Let them cool on the baking sheet for a few minutes, then transfer them to a wire rack.
Why I make this recipe often
These crescent rolls don’t require any rare ingredients, the dough can be made in advance, and the filling is very flexible. They stay fresh for a few days. They can be made ahead, are easy to portion, don’t require special utensils, and are never left uneaten.
Tips and Variations
Tips
- Don’t rush the chilling step. If it’s too warm, the dough won’t roll out well and will tear.
- Use flour on the work surface, but not excessively. Sprinkle a little on the rolling pin and the sheet as well.
- If the jam is very runny, spread it in a thin layer and add the walnuts last to prevent them from leaking while baking.
Substitutions
- The cream cheese can be replaced with mascarpone or a plain cream cheese with less moisture.
- The walnuts can be substituted with hazelnuts or roasted almonds, roughly chopped.
- Brown sugar can be replaced with white sugar, but the flavor won’t be as intense.
Variations
- For added flavor, add a bit of grated orange or lemon zest to the dough.
- You can add raisins or chopped cranberries to the filling along with the walnuts.
- Plum jam gives a more intense flavor and makes the crescent rolls slightly tangy.
Serving Ideas
They pair well with black tea, coffee, or even warm milk. They are good even cold, but a few hours after baking, the texture is ideal. They can also be packed in a school lunch or taken to the office.
Frequently Asked Questions
What type of jam is best?
Almost any jam works, but thicker varieties (apricot, plum, rosehip) hold up better while baking. Avoid very runny jams, or they will leak out of the crescent rolls.
The dough is too sticky; what can I do?
If you can’t work with it, put it back in the fridge for another 30 minutes or add 1-2 tablespoons of flour, just enough to make it manageable. Don’t overdo the flour.
Can I freeze the crescent rolls?
Yes, after baking and cooling, they can be placed in the freezer in zip-lock bags. When you want to serve them, let them thaw at room temperature.
Do the crescent rolls stay fresh after a few days?
They remain fairly fresh for 3-4 days if stored in a sealed container.
Nutritional values (per piece, approximately)
Calories: 110 kcal
Protein: 1.4 g
Fat: 6.7 g
Carbohydrates: 11.5 g
Sugar: 5 g
Values are estimates and may vary based on the filling. This recipe isn’t “light,” but a small portion is sufficient.
Storage and Reheating
They can be stored at room temperature in a container with a lid for up to 4 days. If you want to regain their freshness, you can heat them for 1-2 minutes at 100°C in the oven, but they won’t harden even when cold. The crescent rolls don’t get soggy from the jam unless you overdo the filling inside.
Quick Info
Total time: 2 hours (includes chilling the dough)
Servings: 36 crescent rolls
Difficulty: medium (the dough is sticky but manageable)
Ingredients
For the dough:
- 230 g butter (or margarine), at room temperature
- 250 g soft cream cheese (like Philadelphia)
- 100 g brown sugar
- 300 g flour
- 1 pinch of salt
Filling:
- 250 g jam (apricot, rosehip, raspberry, peach, orange – whatever you have on hand)
- 150 g roasted walnuts, coarsely chopped
- A pinch of cinnamon
For finishing:
- 1 egg white
- 50 g brown sugar
Instructions
1. The butter and cream cheese should be at room temperature. Place them in a large bowl, add the brown sugar, and mix well with a spatula or mixer until you achieve a smooth, fluffy cream.
2. Gradually incorporate the salt and flour. When the dough starts to come together, switch to mixing by hand until it forms a soft, slightly sticky ball. If it’s too sticky, add 1-2 tablespoons of flour, but don’t overdo it, or they will turn out tough.
3. Roll the dough into a log, wrap it tightly in plastic wrap, and refrigerate for at least one hour. I usually leave it for 2 hours if I have the time; it’s easier to roll out.
4. Meanwhile, prepare the filling: mix the jam with the walnuts and cinnamon in a bowl. If the jam is very runny, add the walnuts last, sprinkled over the spread-out jam.
5. Remove the chilled dough and divide it into 3 equal pieces. Work with one piece at a time, keeping the others refrigerated.
6. Generously sprinkle flour on your work surface. Place one piece of dough on it and sprinkle a little flour on top as well. Roll it out into a thin, round sheet about 3 mm thick and 30 cm in diameter. It’s normal for the edges to be sticky; gently lift them with a spatula.
7. Cut the circle into 12 equal wedges – the easiest way is to cut it into four and then each quarter into three.
8. Place a teaspoon of filling at the wide base of each triangle. Roll each slice from the outside towards the center, like traditional crescent rolls. Position them with the tip underneath; otherwise, they will unfold while baking.
9. Arrange them on a baking sheet lined with parchment paper, leaving space between them. Preheat the oven to 175°C.
10. Lightly beat the egg white with a fork and brush each crescent roll with it. Sprinkle brown sugar on top.
11. Bake for 20-22 minutes or until golden brown around the edges. Let them cool on the baking sheet for a few minutes, then transfer them to a wire rack.
Why I make this recipe often
These crescent rolls don’t require any rare ingredients, the dough can be made in advance, and the filling is very flexible. They stay fresh for a few days. They can be made ahead, are easy to portion, don’t require special utensils, and are never left uneaten.
Tips and Variations
Tips
- Don’t rush the chilling step. If it’s too warm, the dough won’t roll out well and will tear.
- Use flour on the work surface, but not excessively. Sprinkle a little on the rolling pin and the sheet as well.
- If the jam is very runny, spread it in a thin layer and add the walnuts last to prevent them from leaking while baking.
Substitutions
- The cream cheese can be replaced with mascarpone or a plain cream cheese with less moisture.
- The walnuts can be substituted with hazelnuts or roasted almonds, roughly chopped.
- Brown sugar can be replaced with white sugar, but the flavor won’t be as intense.
Variations
- For added flavor, add a bit of grated orange or lemon zest to the dough.
- You can add raisins or chopped cranberries to the filling along with the walnuts.
- Plum jam gives a more intense flavor and makes the crescent rolls slightly tangy.
Serving Ideas
They pair well with black tea, coffee, or even warm milk. They are good even cold, but a few hours after baking, the texture is ideal. They can also be packed in a school lunch or taken to the office.
Frequently Asked Questions
What type of jam is best?
Almost any jam works, but thicker varieties (apricot, plum, rosehip) hold up better while baking. Avoid very runny jams, or they will leak out of the crescent rolls.
The dough is too sticky; what can I do?
If you can’t work with it, put it back in the fridge for another 30 minutes or add 1-2 tablespoons of flour, just enough to make it manageable. Don’t overdo the flour.
Can I freeze the crescent rolls?
Yes, after baking and cooling, they can be placed in the freezer in zip-lock bags. When you want to serve them, let them thaw at room temperature.
Do the crescent rolls stay fresh after a few days?
They remain fairly fresh for 3-4 days if stored in a sealed container.
Nutritional values (per piece, approximately)
Calories: 110 kcal
Protein: 1.4 g
Fat: 6.7 g
Carbohydrates: 11.5 g
Sugar: 5 g
Values are estimates and may vary based on the filling. This recipe isn’t “light,” but a small portion is sufficient.
Storage and Reheating
They can be stored at room temperature in a container with a lid for up to 4 days. If you want to regain their freshness, you can heat them for 1-2 minutes at 100°C in the oven, but they won’t harden even when cold. The crescent rolls don’t get soggy from the jam unless you overdo the filling inside.