Tender croissants

I have made these crescent rolls several times, especially when I have leftover lard from other recipes or when I am asked for something sweet, quick, and quite classic. I don't worry about perfect shapes; most of the time, I cut them into squares and fill them with Turkish delight or jam. Baking doesn't take long, and the result is tender and goes well with powdered sugar sprinkled on top.

Quick Info

Total time: about 1 hour
Preparation time: 30-35 minutes
Baking time: 15 minutes
Servings: 1 large tray (depends on the size of the crescent rolls, around 24-30)
Difficulty: easy
Recipe type: quick dessert, suitable for coffee or a snack

Ingredients

100 ml milk
1 cube of yeast (about 25 g fresh yeast)
1 teaspoon sugar
400 g flour
pinch of salt
1 egg
4 tablespoons lard
Turkish delight or jam for filling
powdered sugar for finishing

Preparation method

1. First, I warm the milk a little, just enough to be lukewarm. I put the yeast in the milk, add the sugar, and mix. I let the bowl sit for 10-15 minutes until the yeast activates. You will see it start to bubble on the surface, which is all I need to watch for.

2. In a large bowl, I put the flour, a pinch of salt, the egg, and the milk-yeast mixture. I start kneading. At first, the dough is sticky, but after a few minutes, it starts to come together. I continue to knead until it pulls away from my hand and becomes elastic. Sometimes I add a bit more flour if I feel it’s not coming together properly.

3. I prepare the work surface with a little sifted flour so it doesn’t stick. I take out the dough and roll it out with a rolling pin. I roll out a sheet that is not too thin and spread some lard over the entire surface. I fold the dough in half and roll it out again. Again, I spread lard and repeat the folding a few times (about 3-4, depending on how patient I am). I spread lard at each fold; there shouldn’t be too much left on the edges.

4. When I finish with the folds, I roll out a final sheet about half a centimeter thick. I cut either squares or make a circle and portion it like a pizza into triangles, depending on how I want it to look in the end.

5. On each piece, I put a piece of Turkish delight or a teaspoon of jam. I gently roll each crescent, sealing the edges if possible, so the filling doesn’t leak in the oven.

6. I place them on a tray lined with baking paper, a little spaced apart. I put the tray in the preheated oven at 180°C for 15 minutes. They shouldn’t be too browned; they bake quickly.

7. When I take them out of the oven, while they are warm, I sprinkle them with powdered sugar. I let them cool on a rack or directly in the tray.

Why I make this recipe often

It helps me when I have leftover lard or want something tender and simple without spending too much time in the kitchen. They come together quite quickly, don’t require complicated techniques, and the filling can be whatever I have on hand. The crescent rolls stay tender for several days if I keep them in a closed box.

Tips and variations

Tips

1. The milk should be just lukewarm, not hot, so it doesn’t kill the yeast.
2. The folds with lard are important for tenderness. If I don’t feel like doing them all, I at least do two.
3. Sifted flour makes kneading easier and helps the dough come out airier.

Substitutions

1. Turkish delight can be replaced with denser jam so it doesn’t leak in the oven.
2. If I don’t have lard, I can try using butter with at least 80% fat, but the final texture won’t be as tender.
3. Fresh yeast can be replaced with dry yeast, half a packet (about 7 g).

Variations

1. I can use ground nuts with sugar or cocoa as a filling if I don’t have Turkish delight or jam.
2. Sometimes I also add a little grated lemon zest to the dough if I want extra flavor, but it’s not mandatory.

Serving ideas

I most often serve them plain, with coffee or tea. They can be taken on the go for a trip or picnic. They stay tender even after 2-3 days.

Frequently asked questions

1. Can I use another type of fat instead of lard?

Yes, butter can be used, but the crescent rolls won’t be as tender. I don’t recommend margarine, as the texture and taste are not the same.

2. How do I know if the dough is kneaded enough?

When it no longer sticks to my hand, is elastic, and I can roll out a sheet without it tearing. At first, it feels sticky, but after a few minutes, it comes together well.

3. What do I do if the jam leaks while baking?

Use dense jam, preferably without much syrup. Don’t overfill the crescent rolls, as they can burst while baking if the filling is too liquid.

4. Can I let the dough rise?

For this recipe, there’s no need for a long rise. 10-15 minutes while the yeast activates is enough, then I work directly.

5. What type of flour should I use?

Plain white flour type 000 works best. If you use flour type 650, the dough may turn out a little denser.

Nutritional values

Approximately, for a medium serving (2-3 crescent rolls):

Calories: about 160 kcal
Carbohydrates: 22 g
Protein: 3 g
Fats: 6 g

Values are approximate and vary depending on the filling and how thick the sheet is.

Storage and reheating

They store well in a closed box at room temperature for up to 3 days. After two days, they may be a bit harder, but still tender. Reheating is not necessary, but if I want, I can put them in the oven for 2-3 minutes at 120°C. I do not recommend storing them in the fridge, as the dough will harden.