Walnut croissants with rosehip paste

Name: Walnut croissants with rosehip paste - Ilona J.
Ingredients: For the dough; 600 g of Baneasa white wheat flour; 1 chicken egg; 1 duck egg; 100 g of 65% fat butter; 100 g of Rama margarine; 50 g of powdered sugar; 200 ml of 2% fat milk; 2 tablespoons of dry yeast; 2 g of iodized salt. For the filling: approximately 200 g of ground walnuts; approximately 50 g of cocoa; approximately 50 g of brown sugar; approximately 100 g of rose hip paste; 1 chicken egg. For decoration: 50 g of powdered sugar.

Dessert - Walnut croissants with rosehip paste by Ilona J. - Recipia

Nut and rose hip paste crescents have been among the recipes I've kept postponing to try. One evening, after a busy day, I started preparing at 6:30 PM and managed to finish by around 10:00 PM. The dough is made in a bread machine, and the filling is prepared very quickly. The crescents come out tender, with a filling of nuts and cocoa, while the rose hip paste adds a sweet-sour note. Quick Info Total time: about 3 hours and 30 minutes Preparation time: about 10 minutes for ingredient preparation and kneading, plus 90 minutes for the dough program Baking time: about 45 minutes Servings: 12 crescents Difficulty: medium Recipe type: homemade sweet crescents, suitable for a snack or breakfast Ingredients For the dough 600 g white wheat flour 1 chicken egg 1 duck egg 100 g butter with 65% fat 100 g Rama margarine 50 g powdered sugar 200 ml 2% fat milk 2 tablespoons dry yeast 2 g iodized salt For the filling 200 g ground walnuts 50 g cocoa 50 g brown sugar 100 g rose hip paste For brushing 1 beaten chicken egg For decoration 50 g powdered sugar Preparation method 1. Preparing the milk with butter and margarine Put the milk in a heat-resistant container. Add the butter and margarine cut into cubes and heat them in the microwave for about 90 seconds until the fats melt. If you don't use a microwave, heat the milk together with the butter and margarine in a double-bottomed pot on the stove. The mixture should be melted and homogeneous without needing to boil. 2. Preparing the dough In the bread machine's bowl, put the ingredients in this order: the milk with melted butter and margarine, the eggs, flour, salt, sugar, and dry yeast. Select the dough program. In the case of the machine used for this recipe, the program lasts about 90 minutes and includes kneading and rising. In the end, the dough should be risen and elastic enough to be rolled out. There is no need for a separate rising stage if the machine's program has been completed. 3. Preparing the filling In a bowl, mix the ground walnuts, cocoa, brown sugar, and rose hip paste. Work the mixture until the ingredients are homogeneous and you get a well-bound filling. The rose hip paste can have different consistencies, so the mixture can be softer or denser, depending on the product used. The important thing is that it can be spread on the dough without running. 4. Forming the crescents Transfer the dough to a floured surface and divide it into 12 roughly equal pieces. Roll each piece into a circular shape. Place some of the walnut, cocoa, and rose hip paste filling, then roll the dough and shape it into a crescent. Proceed the same way with all 12 pieces. There is no need to roll the dough very thin; it is enough to distribute the filling and then roll each piece without breaking. 5. Baking Place the crescents on a baking tray lined with parchment paper. Brush them with the beaten egg. Put the tray in the oven and bake the crescents for about 45 minutes at medium heat. The first 10 minutes are baked at 250 degrees Celsius, then the temperature is reduced to 180 degrees Celsius for the remaining time. The duration may vary slightly depending on the oven. The crescents are ready when they are golden brown and pass the toothpick test. 6. Decorating Remove the tray from the oven and let the crescents cool slightly. When they are semi-cooled, generously dust them with powdered sugar. Why I make the recipe often I love the combination of walnuts, cocoa, and rose hip paste because the filling is not only sweet but also has a slight tart note. The dough is easily prepared in the bread machine, and the 12 crescents are enough for a few snacks. The recipe is practical also because it does not involve complicated shaping. After the dough has risen, each piece is rolled out, filled, and rolled. The crescents are good even after they have completely cooled, not just warm from the oven. Tips Respect the order of ingredients when putting them in the bread machine's bowl. In this recipe, the liquids and eggs are added first, and the flour, salt, sugar, and yeast are added afterward. The butter and margarine should be melted before being added, but it is good for the mixture not to be very hot. The tray should be lined with parchment paper, as the filling may leak out in places during baking. The first 10 minutes at a higher temperature help brown the crescents. After that, the temperature is reduced to 180 degrees Celsius so that the dough can bake without burning on the outside. Let the crescents cool before dusting them. The powdered sugar stays better on their surface if they are not very hot. Substitutions The 2% fat milk can be used exactly as indicated in the recipe. The source uses both butter and margarine, and changing one of them can alter the texture of the dough. The eggs in the dough are one chicken egg and one duck egg. For brushing, another beaten chicken egg is used. The rose hip paste is an important part of the filling and should not be omitted if you want to keep the taste of the original recipe. Variations The filling can be distributed in a thinner or thicker layer, depending on how full you want the crescents to be. The amount in the recipe is calculated for the 12 pieces. If you prefer less sweet crescents, you can reduce the amount of powdered sugar used for decoration without changing the dough or filling. For a more uniform appearance, divide the dough and filling into quantities as close as possible. There is no need to change the crescent shape or baking method. Serving ideas The crescents can be served plain, dusted with sugar. They are suitable for breakfast, as a snack between meals, or alongside coffee and tea. They can be placed on a platter after they have completely cooled. The walnut and cocoa filling is dense enough, so no separate topping is needed. Frequently asked questions Can I prepare the dough without a bread machine? Yes. The ingredients can be kneaded by hand; however, the source of the recipe uses the dough program of the bread machine, which lasts about 90 minutes and includes kneading and rising. If you knead by hand, the dough must be left to rise before shaping, until it has increased in size. Can I use only chicken eggs? The original recipe uses one chicken egg and one duck egg in the dough. Another chicken egg is provided for brushing. If you replace the duck egg with a chicken egg, the total amount of egg in the dough changes, so the texture may be slightly different. When is the egg from the filling list added? In the preparation method, the filling is made from walnuts, cocoa, brown sugar, and rose hip paste. The egg mentioned separately is used for brushing the crescents before baking. How do I know when they are baked? The crescents should be golden brown, and the dough should pass the toothpick test. Respect the indicated temperature: 250 degrees Celsius in the first 10 minutes, then 180 degrees Celsius until the end. Can I skip the powdered sugar? Yes, the powdered sugar is used for decoration and can be omitted. It is not part of the dough or filling. Nutritional values The values below are estimates and are calculated for one crescent if the recipe is divided into 12 pieces. They may vary depending on the brand of margarine, rose hip paste, egg sizes, and the amount of filling actually used. Calories: approximately 500–530 kcal Proteins: approximately 11–13 g Carbohydrates: approximately 60–68 g Fats: approximately 26–30 g Most of the fats come from butter, margarine, and walnuts, while flour and sugar mainly contribute to the carbohydrate intake. These estimates also include the powdered sugar used for decoration. Storage and reheating After cooling, store the crescents in a covered container at room temperature. Because they have a filling of walnuts and rose hip paste, it is preferable to consume them within a few days while the dough remains tender. If you want to serve them warm, you can gently reheat them before consumption. Do not keep them at high temperature for too long, as they can dry out, and the filling can harden. They are best stored covered without being stacked while still slightly warm.

Walnut croissants with rosehip paste

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