Walnut crescents

I usually make these crescent rolls when I feel like preparing something simple, with readily available ingredients, without filling. I first tried them at the suggestion of a friend, and since then I return to them when I want something tender, with a clear walnut flavor. I don’t mix many bowls, and the dough is easy to knead, similar to cookies.

Quick Info

Total time: 1 hour and 30 minutes (including dough cooling)
Servings: About 40 crescent rolls
Difficulty: easy

Ingredients

200 g margarine (or butter, see the substitutes section)
80 g sugar
2 packets of vanilla sugar (or 2 teaspoons)
1 egg (medium)
130 g ground walnuts
280 g white flour (000 or 550 works well)
1 packet of baking powder (10 g)
1 teaspoon vanilla essence (not mandatory, but enhances flavor)
Powdered sugar for finishing

Preparation Method

1. Take the margarine out of the fridge 30 minutes beforehand. If it’s too hard, it will mix more difficultly.
2. Place the margarine, granulated sugar, and vanilla sugar in a large bowl. Mix them on low speed until a soft cream forms.
3. Crack the egg over the cream, add the vanilla essence, and mix for another minute with the mixer or wooden spoon.
4. Incorporate the ground walnuts. There’s no need to mix much here, just homogenize.
5. Separately, mix the flour with the baking powder. Start adding it gradually over the above mixture, first mixing with a spoon, then kneading by hand. The dough should be soft, not sticky, but easy to shape. If needed, add a little more flour.
6. Place the dough in plastic wrap and refrigerate for about 1 hour. It will harden and be much easier to work with.
7. Preheat the oven to 180°C. Prepare 1-2 trays with baking paper.
8. Break off small pieces of dough (about the size of a small walnut), roll them between your palms into thin ropes, cut them into segments of 4-5 cm, and gently curve each segment into a crescent shape.
9. Arrange the crescent rolls on the tray, leaving space between them. They don’t rise much, but they shouldn’t stick together.
10. Bake for 12-15 minutes at 180°C, until they are lightly browned only at the base. They shouldn’t be brown all over.
11. Carefully remove them. While they are warm, pass them through powdered sugar using a small sieve. If they are too hot, they may break; it’s best to let them cool for 2-3 minutes before dusting.

Why I make this recipe often

The dough doesn’t need to be rolled out, and there’s no need for filling or many bowls. The crescent rolls come out tender, last for days, and are great with coffee, tea, or as a quick snack. They are good even after a week if kept in an airtight container.

Tips and Variations

Tips

- Mix the flour at the end, not all at once. See how the dough comes together, adding just enough.
- The walnuts should be finely ground, not in large pieces, to prevent the dough from cracking.
- Warm crescent rolls are very fragile, so move them carefully from the tray.

Substitutes

- Margarine can be replaced with butter, but the dough will be slightly more tender and have a stronger flavor.
- Walnuts can be replaced with ground hazelnuts if you want a different flavor.
- If you don’t have vanilla essence, you can omit it or use a little lemon zest.

Variations

- For a different flavor, add cinnamon or ground cardamom to the dough.
- Instead of crescent rolls, you can shape sticks or small balls, depending on your preferred shape.
- You can add 1-2 teaspoons of cocoa to the dough, but it will slightly change the texture.

Serving Ideas

- They pair well with warm milk or coffee, for breakfast or as a snack.
- You can serve them on a platter alongside other cookies or homemade biscuits.

Frequently Asked Questions

1. Can I use only butter, without margarine?
Yes, it works very well, just make sure it’s soft, not melted, and not salted.

2. Can I make the dough a day in advance?
Yes, you can keep the dough in the fridge for up to 24 hours, well covered.

3. Can I freeze the dough or the baked crescent rolls?
The dough can be frozen and lasts 2-3 weeks. Baked crescent rolls can be frozen, but after thawing they won't be as tender.

4. What can I substitute for powdered sugar?
You can use fine granulated sugar, but it doesn’t stick as well. Powdered sugar is best for finishing.

5. Are they fragile? Can they be transported easily?
They are quite fragile, especially at first. Once completely cooled, they can be placed in containers with lids and transported more easily, but I still recommend protecting them during transport.

Nutritional Values (estimated, per crescent roll)

Calories: 65 kcal
Protein: 1 g
Carbohydrates: 6.5 g
Fats: 4 g
Fiber: 0.4 g

Most of the calories come from margarine/butter and walnuts. The sugar is not in very large quantities per piece.

Storage and Reheating

After they have completely cooled, keep them in a metal or plastic container with a lid. They last 7-8 days at room temperature, in a cool place. They don’t need reheating. If they seem dry, you can keep them next to a slice of bread in the container to maintain their tenderness. If kept in the fridge, they may absorb moisture, so it’s better at room temperature.

I mixed the margarine together with the egg, vanilla essence, and sugar. Over these, I added ground walnuts. I mixed the flour with baking powder and incorporated them into the above mixture, little by little. I kneaded the dough and then put it in the fridge for about 1 hour. After this interval, I formed crescent shapes as follows: I broke pieces of dough and formed a cord from which I cut pieces of about 5 cm, then shaped them as desired (and continued this until the dough was finished). I lined a tray with baking paper, placed the crescents on it, and put them in the oven for 15 minutes. When they are lightly browned, I take them out of the oven and roll them in powdered sugar. They are so tender and go very well with a cup of milk!

 Ingredients: 1 package of margarine (200g) 2 packets of vanilla sugar 80g sugar 1 egg 130g ground walnuts 280g flour 1 packet of baking powder vanilla essence powdered sugar

 Tags:  walnut croissants