Crescent-shaped pastries with Turkish delight (vegan)
I started making crescent rolls with Turkish delight after I had a complete failure with some cookies on a day when I burnt a pan and dropped a glass bowl on the floor—thankfully, it was empty. I had to choose between crying and finding something simple and satisfying to help me get over my troubles, so I pulled out the jar of Turkish delight from "emergency supplies" and got to work. I don't know why, but every time I make crescent rolls, I make a mess in the kitchen—flour everywhere, oddly cut Turkish delight—but they still disappear quickly from the box. The first batch didn’t turn out great; I used too much oil and forgot to dust them while they were warm. They were good but a bit bland, so I stubbornly kept trying until I found the combination I liked.
It takes about an hour, including the time for the dough to rise and cleaning up afterward. I usually get about 40-45 small crescent rolls, if you don’t make them palm-sized. I’d say it’s enough for 4-5 average people or two greedy ones. It’s nothing complicated, medium to easy level, just patience for the rising and not leaving them alone in the oven for too long.
I make them often because there’s nothing fancy about them; you don’t need sophisticated ingredients, and you can even make them without eggs or milk (since I make them for fasting). If you’re craving something sweet that lasts a few days, they’re just what you need. Plus, you can adapt them as much as you want, from the filling to the flavor. The best reason: you can make them with what you have in your pantry, no need to stress over ingredients that will empty your wallet.
1. I start with the sugar. I put the sugar in a small pot with water over low heat, just enough to melt it, not boil it. When it’s almost dissolved, I remove it from the heat and add the margarine (I usually melt it beforehand in the microwave, but you can do it on the stove too). I mix it and then pour in the oil, the vanilla (don’t skimp if you want it to smell nice), and let it cool down but not let the margarine harden.
2. In the meantime, I put the flour in a large bowl and mix in the dry yeast directly. I make a well in the center and pour in the liquid mixture while stirring with a wooden spoon. It might seem soft, but don’t panic—if it’s too sticky, add a tablespoon of flour at a time until it no longer sticks to your hands, but don’t overdo it, or it won’t rise, and the crescent rolls will be hard.
3. I knead for a few minutes until the dough is elastic, but I’m not breaking any strength records. When I feel it’s homogeneous and soft, I cover it and let it rise for about half an hour, somewhere away from drafts (I put it in the turned-off oven to keep it warm). Don’t expect it to rise like bread; it will puff up a little, just enough to make it easier to roll out.
4. I prepare the Turkish delight—I have all sorts of colorful leftovers, and I often cut them into cubes the size of a thumbnail. If it’s too soft, I dust it lightly with flour to prevent sticking. Don’t put too much in one crescent roll, or it will spill out while baking and won’t detach from the paper. I recommend cutting it into squares instead of strips.
5. I divide the dough in two and roll out a sheet about half a centimeter thick—not too thin, not too thick. With a knife, I cut small squares, about 5x5 cm; a pizza cutter works well if you have one. On each square, I place a cube of Turkish delight and roll it up like a cigar. I pinch the ends or tuck them under the crescent roll to keep the filling from spilling out.
6. I place them spaced apart on a baking tray lined with parchment paper—they don’t rise much, but I don’t want them to stick together. I preheat the oven to 180 degrees Celsius, put the tray in, and let them bake for about 18-20 minutes. I watch them, and when they’re lightly browned at the edges, I take them out. Don’t let them brown too much; they become too crunchy.
7. Now comes my favorite part: while they’re warm, I roll them in powdered sugar. I usually make powdered sugar at home—just throw granulated sugar into a grinder with a tablespoon of cornstarch (or corn flour if I don’t have anything else), grind it well, and it’s ready. I don’t spend money on the store-bought kind that sticks together.
My advice: don’t let them cool completely before rolling them in sugar, or it won’t stick. And don’t put too much Turkish delight, like I did at first, or it will ooze through the dough and stick the crescent rolls to the tray or the paper, and you’ll lose them. If you feel like it, you can add lemon zest to the dough, a pinch of cinnamon, or even some rum essence, especially if you’re making them for adults.
They pair wonderfully with black tea or strong coffee, but also with cold plant-based milk if you want something lighter. I’ve even tried them with compote, and surprisingly, it goes quite well. If you’re making a big meal, you can serve them alongside a fruit salad or, why not, with semolina cream if you’re brave enough to let the kids dip them in there. A good option is to make a double batch since they disappear by the next day.
There are plenty of variations. You can use thick jam, ground nuts, or even sautéed apples (well-drained!) if you don’t have Turkish delight. If you’re not concerned about fasting, you can use butter instead of margarine or a bit of yogurt in the dough for a flakier result. I’ve also tried it with fruit preserves, but if it’s too soft, it will ooze out. If you have dairy-free chocolate, cut it into cubes, and it works just the same. You can play around with flavors: vanilla, rum, grated orange zest—whatever you like.
What do they pair best with? I’d say definitely with morning coffee, and as a snack to pack for work or school. They satisfy your sweet tooth and don’t crumble easily, so you can take them on a trip. If you want to create a festive platter, they go well alongside homemade cookies or layered cakes, so it’s not all cream and fluff.
Frequently Asked Questions:
1. Can I use something else instead of margarine? Yes, if you’re not fasting, butter is the classic option, and it makes them even flakier. You can also try coconut oil, but the texture will be slightly different, and the flavor will change.
2. Can I use fresh yeast? Yes, just dissolve it first in warm water with sugar and let it activate for 10 minutes before adding it to the flour. Use about 10-12 grams for this recipe.
3. If I don’t have Turkish delight, what can I use? Thick jam (not the runny kind), well-drained sour cherry jam, ground nuts with a bit of sugar, or chocolate pieces. Don’t limit yourself to what I suggest.
4. Does the dough have to rise? Yes and no. If you want them to be flaky and fluffy, rising helps. If you’re in a hurry, you can skip it, but they’ll be a bit denser.
5. Do I need a mixer or food processor? I do everything by hand; I like to feel the dough. If you want to use a kitchen mixer, use the dough hook.
6. Can they be frozen? Yes, you can freeze the baked crescent rolls or even the kneaded dough. Just take them out, let them come to room temperature, dust them with sugar, and they’re ready.
Nutritional values (estimated for a serving of 3-4 pieces): About 210-250 calories, depending on how much Turkish delight or powdered sugar you use. They are quite rich in carbohydrates and fats (from margarine and oil), but without eggs or milk, they’re a bit easier to digest if you're lactose intolerant. No cholesterol, quite a bit of energy, moderate sugar—but still, don’t eat the whole tray in one sitting; it’s not salad. For kids or those on a diet: cut them smaller, so you don’t exceed 80-100 kcal per piece. They’re not “healthy” desserts like fruits, but they’re not full of additives if you watch what Turkish delight and margarine you use.
How to store and reheat them: These crescent rolls keep for 3-4 days in a closed container at room temperature, not in the fridge—there they harden. I wrap them in a cloth or paper to prevent moisture. If they’ve sat around and dried out a bit, pop them in a preheated oven for 1 minute (not in the microwave, as they get weird) and then dust them with sugar again. They won’t last for weeks like dry cookies, but they’ll stay soft for at least 3 days.
Ingredients and their roles:
Flour – the base, provides structure, brings everything together
Margarine – adds tenderness and the “body” of the dough, keeps it soft
Oil – makes it elastic and helps with tenderness, so it’s not tough
Water – the binding liquid, melts the sugar, helps with rising
Sugar – sweetener, but also feeds the yeast
Dry yeast – makes the dough rise easily, aerates it
Vanilla essence – for a pleasant smell and taste
Turkish delight – classic sweet, colorful filling, keeps the crescent roll interesting
Powdered sugar – for appearance and extra sweetness, sticks well while they’re warm
Ingredients: 300 g flour, 100 g margarine, 100 ml oil, 100 ml water, 4 tablespoons sugar, 1/2 packet dry yeast, vanilla essence, Turkish delight, powdered sugar
