Tender crescent rolls with lard and nuts

Last summer, I made these crescent rolls at a gathering in Satic and noticed they disappear quickly from the platter. They are the kind of dessert you can make without too much hassle when you have simple ingredients on hand. It's important that the lard is soft, at room temperature. I've repeated the recipe a few times because it's practical, doesn't require hard-to-find ingredients, and keeps well for several days in a box.

Quick Info

Total time: about 3 hours (includes dough cooling)
Preparation time: 30-40 minutes (plus 2 hours in the fridge)
Baking time: 20-25 minutes on a tray
Servings: 2-3 trays, depending on the size of the crescent rolls
Difficulty: easy to medium
Recipe type: cookies for occasions, holiday platters, or sweet snacks

Ingredients

750 g all-purpose flour
300 g lard, at room temperature
350 g ground walnuts
1 packet baking powder
zest of one lemon
1/4 teaspoon salt
1 glass of water (approx. 200 ml)
1 tablespoon vanilla extract
powdered vanilla sugar (for finishing, after baking)

Preparation method

1. In a large bowl, place the soft lard and mix it directly with your fingers together with the sifted flour, which has been previously mixed with baking powder and salt.

2. When the lard is well incorporated into the flour and the mixture is sandy, add the ground walnuts, grated lemon zest, and vanilla extract. Mix everything to distribute evenly.

3. Add the glass of water. Knead a compact and elastic dough, without overdoing it. Form the dough into a ball, wrap it in cling film, and refrigerate for about 2 hours. The dough needs to be cold to be easy to work with and not stick.

4. After cooling, take the dough out and break it into small pieces, about the size of a walnut. Shape each piece into a thin roll and twist it to form the classic crescent shape.

5. Place the formed crescent rolls on a baking tray lined with parchment paper. Don't crowd them, leave a bit of space between them. Put the tray in the preheated oven at 170-180°C.

6. Baking takes about 20-25 minutes, until the edges turn slightly golden. They shouldn't be too golden, just lightly colored.

7. Remove the hot crescent rolls and immediately roll them in powdered vanilla sugar, so it sticks well to the surface. Let them cool and then store them in boxes with lids.

Why I make this recipe often

These crescent rolls are quick, yield a lot in one batch, and stay fresh for days. They have a balanced taste between walnut and vanilla, and the texture is crispy on the outside and slightly crumbly. They are good with coffee and on festive platters. I appreciate that they can be made in advance and don't require special attention.

Tips and variations

Tips

- Don't work the dough too much after adding the water, so you don't lose its tenderness.
- It's easier to shape the crescent rolls if the dough is well chilled.
- If you have a smaller oven, bake them in batches and keep the rest cool.
- Powdered sugar sticks best while the crescent rolls are hot.

Substitutions

- Lard can be replaced with butter, but the texture will be slightly different, less crumbly.
- Walnuts can be partially or fully replaced with ground hazelnuts, if you prefer.
- Vanilla extract can be replaced with vanilla sugar, but the aroma won't be as intense.

Variations

- You can add a bit of cinnamon to the dough if you want an extra flavor.
- If you don't have lemon zest, leave it out; don't force it with essences.
- You can fill the crescent rolls with jam or Turkish delight, but the shape and technique differ slightly from the simple walnut ones.

Serving ideas

- They are good plain, with coffee or tea.
- They hold up well on holiday platters.
- They make a great snack for work or school, as they are easy to transport.

Frequently asked questions

1. Can the dough be made a day in advance?
Yes, you can leave the dough in the fridge overnight, well wrapped in cling film.

2. Can the baked crescent rolls be frozen?
I do not recommend it, as upon thawing their texture becomes wetter and they lose their tenderness.

3. What type of lard is best?
Classic pork lard for baking is the most suitable. Do not use melted or salted lard.

4. What should I do if the dough is too crumbly?
You can add a tablespoon or two of cold water, but not too much, so it doesn't become hard to shape.

5. What if I don't have a 200 ml glass for water?
You can measure approximately – precision to the milliliter is not necessary, just don't add too much water.

Nutritional values

Estimate for one serving (1 crescent roll, approx. 25 g): 115-130 kcal, 6-7 g fat, 12 g carbohydrates, 2-3 g protein. Calories vary depending on how large you make the crescent rolls and how much powdered sugar you use for finishing. The lard and walnuts provide most of the fat. Estimates are approximate and can vary based on ingredients.

Storage and reheating

The crescent rolls keep well for 7-10 days at room temperature, in a closed box, away from moisture. I do not recommend reheating them; they are served at room temperature, directly from the box. If kept longer, they may become harder, but they won't lose their flavor.

 Ingredients: 750 g white flour, 300 g lard, 350 g ground walnuts, 1 teaspoon baking powder, grated zest of one lemon, 1/4 teaspoon salt, 1 glass of water, 1 tablespoon vanilla extract

 Tags:  walnut crescents