What can be better than some walnut and jam filled crescent pastries for New Year’s period? This post here is special because today we’re having a guest!
Those fluffy crescent pastries that you see here were made by Mary’s mother, with her super-duper secret dough recipe – that we’re going to share with you all, right now! Only that the dough itself was made in a bread machine, so there wasn’t any manual work – only for preparation. So if you have a bread machine, good for you, if not, well…good luck battering the dough well! Don’t worry, we’re going to show you step by step how to make a very soft, non-sticky pastry dough!
The crescent fluffs must be kept into a tin box so they won’t dry out – they’re not so great when they’re hard to bite. But, honestly, you won’t even remain with leftovers. Yep, they will be eaten all in a second! Ok not quite in a second, but in a full evening for sure! But in any case, if you want to keep them soft enough for the next day, either place them into a tin box or in a plastic bag.
For the filling you can use anything, from chocolate, to only incorporated butter, to what we’ve used: walnuts and apricot jam. Can’t remember if we ever done them with chocolate, but trust us, this combination is absolutely perfect. The sour taste of the jam combined with the sweet dough is exactly what we need! If we would have used chocolate, I think it would have been too much, to be honest. But, go ahead, try it for yourself, and let us know!
So grab you ingredients, prepare a huge cup of warm milk for servings and start getting cozy, because this snack is one of the greatest for the colder days!
- 600g flour ( 21 oz, 2,6 cups )
- 9g dried yeast ( 0,3 oz, 0,03 )
- 150g sugar ( 5,26 oz, 0,65 cups )
- 250ml warm milk
- 3 egg yolks
- 100g melted butter ( 3,5 oz, 0,40 cups )
- grated orange peel
- 1 tbsp orange juice
- 1 tsp vanilla essence
- 1 egg yolk + 1 tbsp milk for spreading on the dough
- Mix the yeast with 3-4 tbsp of milk, 1 tbsp of sugar and 1 tbsp flour in a cup and let it rise for 10 minutes.
- Pour the yeast into a bowl with the mixed flour and sugar.
- Mix them all well.
- Add the grated peel, the juice, the egg yolks and the vanilla essence.
- Mix the dough well until it gets homogeneous.
- Pour the rest of the warm milk and start battering the dough.
- Add the melted butter.
- Batter the dough until it gets very elastic, smooth and non-sticky.
- Wrap the bowl with a plastic foil and put it in a warm place.
- Wait until the dough has doubled its size.
- For the filling: mix jam with walnuts and a tsp of sugar.
- After the dough has doubled its size, cut it into half and start spreading one, until you get a round shape.
- Slice the dough into 8 triangles.
- Place the filling mixture into one triangle shaped dough and roll it over.
- Do it with the rest of them, plus the other half of the dough.
- Mix an egg yolk with a tbsp of milk and spread them over the pastries.
- Place the first pan into a preheated oven (medium) and leave them for 20 - 25 minutes.