Ingredients

How to make it

  • Knead alltogether till it is homogenised and cleared from side of the bowl. Put in the fridge.
  • Have 3 cups filling.
  • I used every piece of edible thing found in my fridge like peanuts, what's left at the bottom of the biscuit tin, some hardened turkish delights, peanut butter sandwich pieces, marzipan, my previous cake failure, unwanted sandwich crusts, lots of chocolate and essentials of course .
  • You should heat them in a saucepan adding water bit by bit to make a stiff dough.If they are leaving sticky residue in your palm when you are shaping them into little logs, it is perfect.
  • Then take the white dough out of the fridge. Take a walnut size piece, give an oval shape with rolling pin-3 mm in thickness, put the filling, their length should be same, roll the dough around it. Press gently with your palms to make them longer, give a crescent shape. Put on a greased baking sheet. Continue to do so.
  • Brush them generously with egg yolk- sugar mix, decorate with flaked almonds.Put in a warm oven.....when its getting golden brown ıts ready to serve .. with coffe or tea..
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Reviews & Comments 4

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  • dond 4 years ago
    How long do you knead the dough once you've combined the ingredients? Five minutes, eight, ten? Do you want a lot of gluten to form, as in a regular bread dough? When you say "plain flour," do you mean the same thing as what we call "all-purpose flour"? Would what we call "bread flour," which has a high protein content, work better or not as well? What do you think?
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  • ttaaccoo 4 years ago
    This sounds delightful, and your detailed description of what to fill the crescent roll with is very groovy! thank you, and I will add it to my list of sweets to bake. 55555
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  • kutadkubilik 4 years ago
    momo ı hope u will like this crescent roll..)and good to be use unwanted cakes pieces or this kind of things :)let me know pls when u make:)
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    " It was excellent "
    momo_55grandma ate it and said...
    Lovem, great post will print try and save thanks bunches
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