Secrets of the perfect buttery crescent: A family tradition
In my home, sweet pastries are a tradition, and the buttery crescent rolls my grandmother used to make are always a big hit. Their delicate, flaky dough combined with rich marmalade filling creates a perfect combination that nobody can resist. I'm delighted to share the secret recipe for these delicious rolls with you.
I can't imagine a home without the aroma of baked goods. For years, buttery crescent rolls have been a staple in my family, becoming a cherished tradition. The recipe for these delicate treats comes from my grandmother’s notebook—she was truly a master of homemade baking. Since my family tasted these rolls, they have become the favourite dessert. Why? The secret lies in the extraordinarily buttery dough and the rich marmalade filling.
How to bake the perfect buttery crescent rolls
Choosing the right ingredients is key to the success of this pastry. Here’s what you’ll need:
Ingredients:
- 255 grams of flour,
- 55 grams of lard,
- 55 grams of 82% butter,
- 110 grams of thick 18% cream,
- a pinch of salt,
- 1/2 teaspoon of baking powder,
- thick marmalade for filling,
- powdered sugar for dusting.
Instructions:
- Sift the flour into a bowl, then add salt and baking powder.
- Cut the butter and lard into small pieces and add them to the flour mixture.
- Add the cream and quickly knead the dough.
- Divide the dough into two portions, wrap in plastic wrap, and place in the refrigerator for an hour.
- After cooling, roll out the dough to a thickness of about 2.5 mm and cut into triangles.
- Place a teaspoon of marmalade on each triangle and roll it up into a crescent shape.
- Place on a baking sheet lined with parchment paper and bake at 190°C for 30-40 minutes.
- After baking, dust with powdered sugar.
Angel wings, though tasty, require deep frying, which makes them higher in calories. Buttery crescent rolls are baked in the oven, making them lighter, and their delicate texture and sweet filling make everyone eager to reach for one. My family loves them, so they have become a permanent feature of our coffee gatherings.
