Vanilla croissants

I have made these crescent rolls many times when I craved something sweet and simple, without complicated ingredients. They come in handy especially when I have leftover margarine or butter in the fridge and want to quickly whip up a tray of tender cookies. This time, I only noticed towards the end that I had forgotten to add the nuts, but even without them, they turn out good. They stay fresh for several days, so you don't have to make them just for guests.

Quick info

Total time: about 1 hour and 40 minutes (including dough cooling)
Servings: 40-50 small crescent rolls
Difficulty: easy to medium

Ingredients

210 g margarine or butter with 82% fat
100 g powdered sugar
1 egg
1 packet baking powder (10 g)
1 packet vanilla sugar (8 g)
a pinch of salt
approx. 300 g white flour (more or less, until the dough is no longer sticky)
200 g vanilla powdered sugar for coating
(optional) 100 g walnuts, coarsely chopped - added to the dough or as filling

Preparation method

1. Take the margarine or butter out of the fridge at least 10 minutes before using it so it’s not too hard. If you want to speed things up, warm it slightly in the microwave, just enough to soften it, not melt it.

2. Place the margarine in a large bowl. Add the powdered sugar, baking powder, vanilla sugar, and a pinch of salt. Mix with a mixer on low speed until you have a fluffy cream, taking about 2-3 minutes.

3. Incorporate the egg. Mix for another 2-3 minutes until you see the mixture becoming more airy and uniform.

4. Gradually add the flour. At first, mix with a spatula, then continue with your hands. Depending on the type of flour, you may need a little more or less. Stop when you have a soft, elastic dough, but not sticky. If using walnuts, add them now.

5. Wrap the dough in plastic wrap and refrigerate for at least an hour. If you're in a hurry, you can leave it in the freezer for 20-25 minutes, but the texture is better after an hour in the cold.

6. Preheat the oven to 170°C (340°F), heat from top and bottom. Line a large baking tray with parchment paper.

7. Take the dough out of the fridge. Take small pieces, about the size of a walnut, and roll them between your palms until you have a thin stick, about 6-7 cm long. Bend them slightly to form crescents.

8. Place the crescents on the tray with a little space between them. They don’t rise much while baking.

9. Bake for 12-15 minutes, until the edges start to turn a very light yellow color. Don’t leave them too long, or they will harden.

10. As soon as you take them out of the oven, place 8-10 in a large bag with the vanilla powdered sugar. Close the bag and shake gently to coat evenly.

11. Let them cool completely on a platter. They become more tender after a few hours.

Why I often make this recipe

I like that it’s quick to make, without too much attention to detail. The dough is easy to work with and doesn’t stick. The crescent rolls stay tender for a few days, they don’t dry out or become chewy. The ingredients are simple and I usually have them on hand. The recipe works well with butter too, not just margarine. They are good plain, but also with nuts or Turkish delight, depending on your mood.

Tips and variations

Tips

Use butter if you want a richer taste, but with margarine, they turn out more tender and keep better.
If you add walnuts, chop them coarsely, not finely. It gives a good texture.
Don’t overbake; they don’t need to be browned too much.
The dough can be made a day in advance and kept in the fridge.

Substitutions

You can replace margarine with butter in a 1:1 ratio.
Flour 650 works just as well.
Instead of vanilla sugar, you can use vanilla extract, but add it at the end.

Variations

Add 1 tablespoon of lemon zest for a different flavor.
Put jam or Turkish delight as a filling instead of walnuts.
You can also coat them in plain powdered sugar if you don’t want the vanilla flavor.
The crescent rolls can be made smaller or larger, just adjust the baking time by 2-3 minutes.

Serving ideas

They pair well with coffee or tea.
You can pack them up; they hold up well.
They also look nice on a holiday platter, alongside other dry pastries.

Frequently asked questions

1. Can I use only butter, without margarine?

Yes, they are a bit more flavorful with butter, but the tenderness decreases slightly. I sometimes use a mix, half and half.

2. Can the baked crescent rolls be frozen?

Yes, you can freeze them in a container with a lid. After thawing, let them sit at room temperature for 30 minutes. If you want, you can roll them in powdered sugar again.

3. Can the dough be frozen?

Yes, you can make it ahead of time, portioned or whole. It lasts in the freezer for 2-3 months. Thaw it overnight in the fridge.

4. Do they turn out the same without eggs?

The texture will be a bit different, more crumbly, but they can be made without eggs. You can add 1-2 tablespoons of sour cream for binding.

5. What should I do if they harden after a few days?

If they have hardened, place them for a few minutes on a damp cloth and then in the oven for 3-4 minutes at 100°C (212°F), they will regain some tenderness.

Nutritional values (estimate for one crescent roll)

Energy: 65-70 kcal
Carbohydrates: 8 g
Proteins: 1 g
Fats: 3 g
Sugar: 3 g

Calories vary depending on the size of the crescent roll and whether you used butter or margarine. If you add filling, the value increases by 10-15 kcal per piece.

Storage and reheating

The crescent rolls stay tender and soft for 4-5 days in a well-sealed container, at room temperature, in a cool place. Don’t put them in the fridge, they dry out faster. For serving after a few days, you can refresh them with a little powdered sugar on top. If they have hardened, see the section above on reheating in the oven.

I heated the margarine a little in the microwave. I added the sugar, baking powder, a bit of salt, and vanilla sugar, and mixed it with a mixer until I obtained a fluffy mixture. I added the egg and mixed for another 2-3 minutes. I added the flour, set the mixer aside, and kneaded a dough (quite soft but not sticky) by hand. I left it in the fridge for about 1 hour. I took the dough out of the fridge, broke off small pieces from which I formed small rolls between my palms, giving them the shape of crescent moons before placing them on a baking tray lined with parchment paper. I left them to bake until they were lightly browned (15 min at 170 degrees). I put the powdered sugar in a large bag, quickly placed the hot crescents in the bag over the sugar, gently shook the bag, and left them for about 1 minute to let the sugar stick well to the crescents. I took them out onto a plate and let them cool. Enjoy your meal!

 Ingredients: 210 g margarine, 100 g powdered sugar, 1 egg, 1 packet baking powder, 1 packet vanilla sugar, a pinch of salt, flour as needed (about 300 g), 200 g vanilla powdered sugar.

 Tags:  walnut crescents