I love making pastries including croissants and these pastries that I have found are so easy and delicious and the good thing is you can create your own filling

Makes 16 crescents

Prep Time 30 minutes
Cook Time 25 minutes
Chilling Time 1hour


Recipe by anitalianinmykitchen

Ingredients​

FOR THE PASTRY​

• 1 cup all plain flour
• ½ cup cold butter (cubed )
• 1/2 pack cream cheese

FOR THE SWEET FILLING​

• ½ cup jam (strawberry, cherry, blueberry, blackberry or your choice) more if needed
• 2 tablespoons brown sugar
• 2 tablespoons chopped walnuts
• ½ tablespoon cinnamon
• ½ tablespoon unsweetened dutch processed cocoa powder

FOR THE SAVORY FILLING​

• ½ cup shredded firm mozzarella cheese (or swiss, gruyere or firm mozzarella)
• ¾ cup broccoli chopped in very small pieces
• 1-2 pinches salt
• 1 tablespoon olive oil

EXTRAS​

• 1 large egg beaten or 2 tablespoons of milk

Instructions​

• In a large bowl add the flour and the butter mix together with a pastry blender, fork or clean hands to form coarse crumbs. Add the cream cheese and again combine until crumbly. Move the dough to a flat surface and knead together a few times to form a soft smooth dough (do not over knead).* Wrap the dough in plastic wrap and refrigerate for approximately 30 minutes to an hour.
• While dough is in the refrigerate start to prepare your filling.

FOR THE SWEET FILLING​

• In a small bowl add the brown sugar, nuts, cinnamon and cocoa stir to combine.

FOR THE SAVORY FILLING​

• In a small bowl add the chopped broccoli, pinch of salt and the olive oil, stir to combine. Keep the shredded mozzarella separate.
• Pre-heat oven to 180C . Line two baking sheets with baking paper.
• Remove the dough from the fridge, separate dough into two parts, place one part at a time between parchment paper and roll out into a circle about 10 inches (25cm) (or as close to a circle as you can get), for the sweet filling, spread the circle with a thin layer of jam, sprinkle with the brown sugar mixture, pat down firmly. Cut the circle into 8 wedges.
• For the savory crescents, I cut the circle into wedges first and then one wedge at a time I added some shredded cheese, broccoli, and a bit more cheese, roll each wedge (sweet and savory) starting with the large edge to the point.
• Place the crescents on the baking sheets, brush lightly with a beaten egg or milk. Bake for approximately 20-25 minutes or until golden. Serve warm. Enjoy!

*You could also use a food processor to bring the dough together, do not over process.​

NOTES

1. To roll the dough out easier, I recommend placing the dough on top of a piece of baking paper, and then place another piece of baking paoer on top of the dough. Use your rolling pin on top of the second piece of baking paper and roll it out. This prevents your rolling pin from sticking to the dough.

2. Store leftover sweet crescent rolls in an airtight container at room temperature for up to a few days. Savory crescent rolls can be stored covered in the refrigerator for a few days as well. To reheat, place in the oven at 180°C until warmed through.

3. Baked sweet and savory crescent rolls can also be frozen! Flash freeze on a baking paper lined baking sheet then store for one month in a freezer safe bag. Reheat from frozen for about 15 minutes at 180° C or until thawed and warmed through.

4. You can also freeze unbaked pastries! Assemble up to the point of adding egg wash and baking. Flash freeze and then place in a freezer safe storage container. Bake from frozen at 180°C for 30-35 minutes or until the tops are golden brown.

5. You can add your own fillings eg leave out the broccoli and add diced ham , tuna, corn or even finely diced pineapple with cheese n ham

 

[mark godwin]

savory for me please .

 

[Granny*Deb]

A beauty! Easy, tasty and will satisfy your hungry tribe The cream cheese is great in pastry. I learnt that from my Italian neighbour when I was first married back in the 70s and for certain pastries I always add the creamed cheese.

 

[anouch]

they sound delicious and look very easy,,I will give them ago

 

[Irene Anthony]

Great ideas