Croissants

I have made these crescent rolls dozens of times, especially when I need something simple, without too much hassle. I usually prepare them on a free afternoon. All you need is a little patience while the dough rises and some Turkish delight to cut in time, otherwise it slows you down when you want to roll them.

Quick Info

Total time: about 1 hour (of which 30 minutes for rising)
Preparation time: 25-30 minutes (including portioning and filling)
Baking time: 15 minutes
Servings: depends on the size of the crescent rolls, about 2 large trays
Difficulty: easy to medium
Recipe type: homemade dessert, snack

Ingredients

150 g butter
100 g lard
5 tablespoons sugar
1 egg
100 g sour cream
vanilla sugar
1 pinch of salt
flour (about 600 g to start, then as needed)
1 cup strawberry syrup (or water, if you don't have it)
1 packet of dry yeast
Turkish delight for filling
powdered sugar (for rolling at the end)

Preparation method

1. Put the egg in a bowl and beat it with the 5 tablespoons of sugar until it lightens a bit in color. Add the butter and lard at room temperature and mix until well combined.

2. Dissolve the dry yeast with a little warm water (or strawberry syrup) and a teaspoon of sugar. Mix well and let it sit for a few minutes to activate.

3. In a large bowl, put about 600 g of flour. Make a well in the center and pour in the activated yeast. Add the egg and fat mixture, sour cream, vanilla sugar, and salt.

4. Start kneading, gradually adding flour, until you get a soft, elastic dough that no longer sticks to your hands. It should not be too hard or too sticky.

5. Cover the bowl with a towel and let the dough rise for about 30 minutes at room temperature. In the meantime, cut the Turkish delight into small cubes, dusting the knife blade with flour to prevent sticking.

6. After it has risen, turn the dough out onto a floured surface. Roll out a round sheet, not too thin, and cut it into triangles.

7. Place a piece of Turkish delight on the wider side of each triangle and roll them towards the tip, forming the crescent rolls.

8. Arrange them on a tray lined with baking paper, leaving some space between them. Place the tray in the preheated oven at medium heat (175-180°C) for about 15 minutes, until they start to brown slightly at the edges.

9. Remove them to a rack or absorbent paper and let them cool. When they are no longer hot, roll them in powdered sugar.

Why I make this recipe often

These crescent rolls last well for a few days and are perfect for packing. They don't require much effort, are not tedious, and I always have the ingredients at home. They have the right texture: tender, but not crumbly, with a soft center from the Turkish delight.

Tips and variations

Tips

If you want them to be fluffier, don't knead too much.
If the Turkish delight is too sticky, it helps to dust it with flour before cutting and placing it on the dough.
Don't leave the crescent rolls in the oven too long, they harden quickly.
Substitutions

You can use only butter, without lard, but they will be slightly less tender.
Sour cream can be replaced with thicker yogurt, the texture won't change significantly.
Plain water works just as well instead of syrup, if you don't have it.
Variations

You can replace Turkish delight with thick jam or ground nuts, but the quantity should be small to prevent it from leaking during baking.
The powdered sugar at the end can be vanilla-flavored.
If you want, you can also add grated lemon zest to the dough.
Serving ideas

They are best eaten plain, as a snack with coffee or tea.
They also work as a packed dessert.
Frequently asked questions

1. What can I substitute for lard?

You can use only butter, but the final texture will be slightly different, less tender. If you want to keep as much of the classic texture as possible, it's good to keep at least some lard.

2. What do I do if the dough is too soft?

Sprinkle a little flour while kneading, but don't overdo it. The dough should remain slightly soft, not too hard.

3. Do the crescent rolls rise much while baking?

Not very much. They rise a little, but keep their shape. Don't overcrowd them in the tray to prevent sticking.

4. Can I freeze the crescent rolls?

They are good frozen after baking. When defrosting, let them sit at room temperature, not in the microwave.

5. Can I use jam instead of Turkish delight?

Yes, but it should be thick jam, otherwise it will leak during baking. Put in as much as fits without overflowing.

Nutritional values

Approximately, for one small crescent roll (this recipe yields about 40-50 pieces):

Calories: 70-80 kcal per piece
Carbohydrates: 8-10 g
Protein: 1-1.5 g
Fat: 3-4 g

The values are indicative and vary depending on how large you make the crescent rolls and how much Turkish delight you put inside. Butter and lard contribute the most calories.

Storage and reheating

Crescent rolls keep well in a sealed container at room temperature for up to 4-5 days. They can also be frozen, then left at room temperature to thaw. I do not recommend reheating them in the oven or microwave, as they lose their tender texture. If they harden a bit after a few days, you can sprinkle powdered sugar over them again.

 Ingredients: 150 g butter, 100 g lard, 5 tablespoons sugar, 1 egg, 100 g sour cream, vanilla sugar, 1 pinch of salt, flour, 1 cup strawberry syrup (water), 1 packet dry yeast, Turkish delight, powdered sugar

 Tags:  croissants