Crumbly croissants
On a Saturday afternoon, I wanted to make something I could snack on for a few days, not too sweet and not complicated. I chose these crumbly crescent rolls because I know they always turn out well, and I pick the filling based on what I have in the cupboard. Usually, I make a tray with thicker plum jam, a few with walnuts, and if there's room, I try a couple with cheese for those who want something savory.
Quick Info
Total time: about 2 hours (including rising)
Preparation time: 30-40 minutes
Baking time: 20-30 minutes per batch
Servings: 2 large trays, about 60-70 crescent rolls, depending on size
Difficulty: medium
Recipe type: dessert or snack for regular days, also good for a festive platter
Ingredients
For the dough:
50 grams fresh yeast
100 ml milk
2 tablespoons sugar
Flour as needed to get a batter like thick sour cream (at first)
250 grams lard
250 grams margarine
5 tablespoons sour cream
1 egg
1 kg flour
For the filling:
Plum jam (thick consistency)
Walnuts (mixed with sugar and a little milk)
Cheese (for the savory version)
1 egg (only for the cheese ones)
Preparation method
1. Warm the milk just enough to be lukewarm, not hot. Dissolve the yeast in it, add the sugar, and mix well.
2. Gradually add flour until I get a mixture like thick sour cream. Let the mixture rise in a warm place until it doubles in volume, usually takes 15-20 minutes.
3. When the yeast is ready, add the lard, margarine, sour cream, and egg. Mix until well combined.
4. Then add the rest of the flour until an elastic dough forms, not too hard. If it seems too soft at the end, I add a little more flour, but not too much, so the crescent rolls don’t harden while baking.
5. Let the dough rest at room temperature for about 15-20 minutes, without needing to rise much more.
6. Divide the dough into smaller pieces and roll each piece into a thin sheet, about 0.5 cm thick.
7. Cut triangles (like for croissants), it doesn’t matter if they aren’t perfect. At the base, I put the filling – either plum jam or a walnut mixture (chopped walnuts, sugar, and a few drops of milk to bind), or pieces of cheese.
8. Roll each triangle from the wide base to the tip and place them in a tray lined with baking paper. Leave a little space between them, but not too much, as they don’t rise excessively while baking.
9. For the cheese crescent rolls, I brush the top with beaten egg. The others don’t need it.
10. Bake in a preheated oven at 200°C at first (high heat), then reduce to 180°C (medium) for 20-30 minutes, until lightly browned.
11. When I take them out, I let them cool slightly. I sprinkle powdered sugar on those with jam and walnuts, while the cheese ones remain plain.
Why I make this recipe often
These crescent rolls hold up well for a few days, they don’t dry out or harden. I can fill them with whatever I have on hand. They don’t create much mess while cooking, and I always find room for them in a snack box. They fit perfectly whenever I crave something homemade, without relying on a long list of ingredients.
Tips and variations
Tips
If you use jam, try a thicker one so it doesn’t run out while baking.
Don’t add too much flour at the end – the dough should be soft, even if it seems to stick a little to your hands at first.
Don’t bake them excessively; they should remain tender, not crunchy.
Those with cheese turn out better if the cheese isn’t too moist.
Substitutions
You can use only lard or only margarine, but the texture will be slightly different. Using lard results in the most tender rolls.
Sour cream can be substituted with full-fat yogurt in an emergency, but the taste will be different.
For the filling, any thicker jam or a walnut mixture with a little jam will work.
Variations
The walnut filling can be made with peanuts or poppy seeds, also with sugar and milk.
Apricot or sour cherry jam works too, but again, it should be thicker.
For savory crescent rolls, you can use cheese, telemea, or even ham, but they need to be brushed with egg on top.
Serving ideas
They are good plain, with tea or coffee.
On a platter, they look nice alternating sweet and savory rolls.
They are easy to take on the go, they don’t make a mess and don’t crumble too much.
Frequently asked questions
1. What kind of flour do you use?
I use regular white flour, type 000. I’ve tried other types, but this one yields the fluffiest results.
2. Do the jam-filled rolls leak while baking?
If the jam is thick enough, it won’t leak. If it’s too runny, I prefer not to use it or mix it with walnuts.
3. Can the rolls be frozen after baking?
Yes, they can be frozen, but the texture will be a bit drier after thawing. I let them cool well before putting them in the freezer.
4. Can I use dry yeast?
Yes, but I use the equivalent of 50 grams of fresh yeast – about 15 grams of dry yeast. I dissolve it all in the lukewarm milk.
5. Can the dough be made a day in advance?
Yes, but I keep it in the fridge and take it out at least an hour before rolling out.
Nutritional values
Estimation for one crescent roll (if 65 pieces come from the recipe):
Calories: approximately 110-130 kcal
Proteins: 1.5 g
Carbohydrates: 12-14 g
Fats: 6-7 g
The exact value depends on the filling and how much flour is added at the end, but for a dessert with lard and margarine, they are not diet-friendly. The savory ones with cheese have more fats, while the ones with jam have a bit more sugars.
Storage and reheating
The crescent rolls keep well for 4-5 days in a tightly closed box at room temperature. I don’t recommend the fridge, they get hard. Reheating isn’t necessary, but if you want, 2-3 minutes in the oven at low temperature helps them recover a bit. The cheese rolls are best on the first day, while the others remain tender even after a few days.
Ingredients: For the dough: 50g yeast 100ml milk 2 tablespoons sugar Flour until it becomes like sour cream We also need: 250g lard 250g margarine 5 tablespoons sour cream 1 egg 1kg flour Filling: Plum jam Nuts (mixed with sugar and milk) Cheese Egg
