Savory crescent-shaped snacks with Something Fine from Delaco

I have often had a family member ask me for "savory crescents" just before a visit or a larger meal. Usually, I get started on them if I have everything I need in the fridge. They fit well for any event, and the dough is easy to work with, without any hassle.

Quick Info

Total time: 2 hours (of which about 30 minutes is active work)
Servings: 40-45 small crescents
Difficulty: medium

Ingredients

500 g all-purpose flour
1 cube of fresh yeast (25 g) or 7 g dry yeast
1 tablespoon sugar
1 teaspoon salt
100 ml milk (plus a little extra if needed)
200 g margarine (or butter)
175 g "Something Fine" from Delaco (one box)
2 eggs (we will separate the whites from the yolks)
seeds for sprinkling (poppy, sesame, cumin)
(optional) grated Parmesan or telemea cheese for sprinkling on top

Preparation method

1. I warm the milk until it is lukewarm, not hot. I put the yeast in the milk with the sugar and stir a little, then let it sit for 10 minutes until it foams.

2. In a large bowl, I put the flour and salt. I make a well in the center and pour in the milk with the risen yeast.

3. I separate the eggs. The yolks go in the bowl, while the whites I keep separate.

4. I melt the margarine over low heat, but I do not let it boil.

5. I add "Something Fine" (cream cheese) to the flour. I knead the dough by gradually adding the melted margarine. If the dough seems too stiff, I add a few tablespoons of milk. If it’s too soft, I add a little more flour. The dough should be elastic and not stick to my hands.

6. I cover the bowl with a clean cloth and let it rise for about 1 hour in a warm place.

7. I divide the dough into 4-5 pieces to make it easier to roll out. I roll each piece with a rolling pin on a lightly floured work surface into a thin disc, about 0.5 cm thick.

8. I cut each disc into quarters, then each quarter into 3-4 triangles (depending on how small I want the crescents). I gently pinch the base of each triangle and roll towards the tip.

9. I place the crescents on a baking tray lined with parchment paper, leaving space between them. I brush them with beaten egg white (or a whole beaten egg if I prefer a nicer shine).

10. I sprinkle seeds or grated cheese on top, to taste.

11. I let the crescents sit on the tray for another 10-15 minutes to rise. In the meantime, I preheat the oven to 180°C.

12. I bake for 20-25 minutes until they are evenly browned. Usually, I take them out when they are golden at the edges.

13. I take the tray out and let them cool a bit before removing them from the paper.

Why I make this recipe often

They are suitable both warm and cold and remain tender even the next day. I can prepare them ahead of time for guests, and they transport easily. The recipe is versatile – if I don’t have "Something Fine", I can use another type of creamy cheese.

Tips and variations

Tips

Do not work the dough too much, just enough to be homogeneous and elastic.
If you have time, you can leave the dough in the fridge overnight – they turn out even more tender.
Roll the dough as evenly as possible; otherwise, some crescents will rise more than others.

Substitutions

Margarine can be replaced with butter for a richer taste.
"Something Fine" can be replaced with any creamy cheese or ricotta.
Milk can be replaced with plant-based milk if needed.
You can use dry yeast; it’s important to activate it in warm milk.

Variations

Filling: you can put some grated cheese, telemea, or even a small piece of ham inside.
Sprinkling: experiment with different seeds or Parmesan.
For a special look, you can make mini crescents as appetizers.

Serving ideas

They are great on platters for parties or brunches.
They are good to take along on trips or for breakfast alongside a salad.
I sometimes serve them with sour cream or a yogurt dip.

Frequently asked questions

Can I freeze the dough?
Yes. You can wrap it in cling film and freeze it after rising. When needed, let it thaw overnight in the fridge.

How far in advance can I make them?
A day in advance, they stay fresh if kept in a well-sealed box.

Can I use another type of cheese if I don’t have "Something Fine"?
Yes, it’s important that it’s a spreadable cheese, not a dry one. Ricotta, cream cheese, or fatty cottage cheese are good options.

What do I do if my dough turned out too soft?
Sprinkle flour gradually, but don’t overdo it. It’s better to have a slightly sticky dough than one that’s too hard.

Can I leave the dough in the fridge and bake the crescents the next day?
Yes, the risen dough holds well in the fridge for 8-12 hours. Take it out 30-40 minutes before you start shaping.

Nutritional values

Estimate for 1 crescent (out of 45):

Calories: approx. 65 kcal
Proteins: 1.6 g
Carbohydrates: 6.5 g
Fats: 3.6 g

They are quite filling for a savory snack. If you sprinkle more cheese or seeds on top, the values may increase slightly.

Storage and reheating

The crescents stay tender for 2-3 days if kept in an airtight container. To reheat, put them in the oven for 4-5 minutes at 160°C. I do not recommend microwaving, as they become too soft. They can also be eaten cold without any problems.

In a bowl, put the flour and make a well in the center, then add the warm milk, yeast, sugar, and salt to create a starter that should rise for 15 minutes. Meanwhile, separate two eggs, the egg whites from the yolks, and melt the margarine in a pot. Add the yolks and some fine cheese from Delaco to the flour, then start kneading while gradually adding the melted margarine until finished. If necessary, add more milk or flour (the quality of the flour is important). Knead until you obtain an elastic dough that is good for rolling. Once you finish kneading, cover the bowl with a clean towel and let it rise for an hour. Then, take a piece of dough the size of a larger apple and roll it out into a thin circle, then cut the circle into 4 parts to obtain 4 triangles. Each triangle is then divided into four smaller parts. Start shaping the croissants from the base to the tip. Place them on a greased baking tray lined with parchment paper, brush them with beaten egg, let them rise for another 15 minutes, and then place them in a preheated oven at 180 degrees. When the croissants are nicely browned, they are ready to be served. Enjoy, as you have something to look forward to! They are very good both warm and cold. Anyone who wishes can opt to add poppy seeds, sesame, or caraway on top. Grated Parmesan or telemea can also be added.

 Ingredients: 1 cube of yeast, 500 g flour, 1 tablespoon sugar, 1 teaspoon salt, 100 ml milk, 200 g margarine, 175 g (1 box) Something fine from Delaco, poppy seeds, sesame or cumin.

 Tags:  appetizer croissants cheese croissants breakfast delaco