Pastries with lard and Turkish delight
I have made these small crescent rolls several times, usually when I have leftover sour cream and lard in the fridge. They are quick, don’t require much effort, and you don’t need special utensils. People always gather around the tray when I take the first batch out of the oven because it yields a large batch, and everyone wants to taste them while they are warm. The dough is easy to shape, doesn’t stick, and you can work with it without any problems. The filling is optional; most of the time, I use Turkish delight, but they also work with other leftover jams.
Quick Info
Total time: about 1 hour and 15 minutes
Preparation time: 30-40 minutes (depends on how fast you shape the crescent rolls)
Baking time: 25-30 minutes in the tray
Servings: about 90 small pieces (3 trays)
Difficulty: easy
Recipe type: dessert, homemade, suitable for days when you want something simple baked
Ingredients
Dough
- 250 g sour cream 15% fat
- 250 g lard
- 2 eggs
- 700-800 g flour (add gradually and stop when the dough no longer sticks)
- 1 packet baking powder with saffron
- 2 packets bourbon vanilla sugar
- 1 packet lemon zest
- a pinch of salt
Filling
- Turkish delight or any filling of your choice (amount varies, use enough to put a small piece in each crescent)
For rolling:
- powdered sugar (for the exterior after baking)
Preparation method
1. In a large bowl, mix the sour cream with the lard until well combined. You can use a spoon or your hands; the result will be the same.
2. Add the eggs, salt, vanilla sugar, lemon zest, and baking powder. Mix again until incorporated.
3. Gradually add the flour. Start with about 700 g and add more as needed. Knead until you get a dough that no longer sticks to your hands but is not too hard.
4. Cover the dough and let it rest for 10-15 minutes at room temperature. It becomes a little more elastic and easier to work with.
5. Preheat the oven to low heat (around 160°C if using an electric oven). Prepare the trays with baking paper.
6. Divide the dough into small balls, about the size of a full tablespoon each. Roll them out thinly with a rolling pin into circles.
7. Cut each circle into 6-8 triangles, depending on how small you want the crescent rolls.
8. Place a small piece of Turkish delight at the base of each triangle, then roll tightly towards the tip.
9. Arrange the formed crescent rolls on the tray, on baking paper, with a small distance between them, as they don’t rise much.
10. Place a small pot of water on the bottom rack (this helps prevent the crescent rolls from burning underneath).
11. Put the tray in the oven and bake for 25-30 minutes on low heat. They shouldn’t brown too much, just get a slight color on the bottom.
12. Remove the crescent rolls from the oven and immediately roll them in powdered sugar while they are warm. Let them cool on a clean tray or on a rack.
Why I make this recipe often
The dough comes together quickly, doesn’t stick, and doesn’t need to be rolled out or shaped carefully. You can make a lot at once, so there are leftovers for the next day. They are tender and great for snacking with tea or coffee, especially when you want something sweet but not too complicated.
Tips and variations
Tips
- It’s important not to add all the flour at once. Stop when the dough comes off your hands.
- Lard is essential for the tender texture. Don’t replace it with oil or margarine.
- Powdered sugar sticks better if you roll the warm crescent rolls in it.
- The thinner you roll the dough, the more tender they will be.
- Be careful not to leave them in the oven too long, as they can dry out or brown too much.
Substitutions
- Instead of Turkish delight, you can use thick jam, fruit preserves, or even chopped nuts mixed with a little sugar.
- If you don’t have saffron baking powder, plain baking powder works too, but it won’t have the same light yellow hue.
Variations
- If you want, you can add a little rum essence to the dough or filling.
- You can sprinkle a bit of cinnamon into the powdered sugar for a different flavor.
- Instead of rolling them, you can shape larger crescent rolls and use a richer filling.
Serving ideas
- They are good plain, next to a cup of tea or coffee.
- They can be served on a platter at a festive table or in a box for guests.
- If there are leftovers, you can take them to work or school.
Frequently asked questions
1. What do I do if I don’t have lard?
You can try using butter, but the texture won’t be as tender. Lard gives the best results.
2. My dough is too soft. What should I do?
Add flour gradually until it no longer sticks to your hands. Don’t overdo it, or it will become too hard.
3. Can I freeze the crescent rolls after baking?
Yes, they can be frozen. After thawing, roll them in a new layer of powdered sugar.
4. What type of Turkish delight do you use?
I use any plain Turkish delight, usually from the market; the flavor doesn’t matter. Just make sure it’s cut into small pieces.
5. Can I use just one type of vanilla sugar?
Any type works, as long as it’s aromatic.
Nutritional values
Approximately per 100 g of crescent rolls:
- Calories: 370-400 kcal
- Protein: 6-7 g
- Carbohydrates: 48-50 g
- Fat: 17-18 g
Values depend on how much sugar you use on the outside and how much filling you put in each crescent. They are dense sweets, so consume them in moderation.
Storage and reheating
The crescent rolls store well for a few days at room temperature in a covered container. They actually become even more tender after the first day. They don’t need to be reheated, but if you want, you can put them in the oven for 2-3 minutes to refresh them. After cooling, they don’t get soggy or dry out quickly. If you want to keep them longer, you can freeze them and then let them thaw at room temperature.
That’s all. If you have the ingredients on hand, you can make them anytime without stress.
Ingredients: Dough 250 g sour cream 15% fat 250 g lard 2 eggs about 700-800 g flour 1 packet baking powder with saffron 2 sachets bourbon vanilla sugar 1 sachet lemon zest a pinch of salt Filling Turkish delight or anything else you want
