Discover the secret to perfect buttery crescent rolls
In my home, sweet pastries are a cherished tradition, and the buttery crescent rolls my grandmother used to make are a real hit. Their delicate, flaky dough and rich marmalade filling create the perfect combination that no one can resist. I’m delighted to share the secret recipe for these delicious rolls with you.
I can’t imagine a home without the smell of baked goods. For years, buttery crescent rolls have been a staple in my family, becoming a real tradition. The recipe for these delicate treats comes from my grandmother’s notebook—she was a true master of homemade baking. Ssince 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:
- 250g flour,
- 60g lard,
- 60g 82% butter,
- 125ml thick 18% cream,
- a pinch of salt,
- 1/2 teaspoon baking powder,
- thick marmalade for filling,
- icing sugar for dusting.
Instructions:
- Sift the flour into a bowl, add salt and baking powder.
- Cut the butter and lard into small pieces and add to the flour.
- Add the cream and quickly knead the dough.
- Divide the dough into two parts, wrap in cling film, and place in the refrigerator for an hour.
- After cooling, roll out the dough to a thickness of about 3mm and cut into triangles.
- Put a teaspoon of marmalade on each triangle and roll it up into a crescent roll.
- Place on a baking sheet lined with parchment paper and bake at 190°C for 30-40 minutes.
- After baking, dust with icing sugar.
Angel wings, though tasty, require deep frying, which makes them more calorific. Buttery crescent rolls baked in the oven are lighter, and their delicate texture and sweet filling make everyone eager to reach for them. My family loves them, so they are now a permanent feature of our coffee gatherings.
