I made this a few months ago and wanted to share . It's one pastry , and two fillings
Makes 16

Prep Time30 mins
Cook Time25 mins
Chilling Time 1hour


recipe by anitalianinmykitchen

Ingredients​

FOR THE PASTRY​

• 
  
• 1 cup all plain flour
• ½ cup cold butter (cubed or shredded)
• 1/2 packet of 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
• 1 packet of frozen spinach
• 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 spinach, pinch of salt and the olive oil, stir to combine. Keep the shredded mozzarella separate.

FOR MAKING THE CRESCENTS

• Pre-heat oven to 180C or 160 C fan-forced Line two baking trays with baking paper.
• 
  
• Remove the dough from the fridge, separate dough into two parts, place one part at a time between baking 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, spinach, 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
​

If your house is warm or the dough is getting sticky, chill it after each step to firm it up, 10-15 minutes should do it.


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 paper 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.

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 180C until warmed through.