There is one thing that we do know for certain: no matter which forms you choose to bake them in today, they are sure to please the most discriminating palate. That rich aroma, sneaking through the halls and lurking in every corner of the house, is enough to get my taste buds humming. Can you smell it? That buttery, toasted aroma is calling you. Served with an omelette in the morning or fresh fruit at lunch, crescent rolls are just plain delicious! A hot cup of herbal tea or coffee is mandatory.
This can be a fun activity for the entire family or that special young person! In the simplest of terms, it’s as easy as slicing a pizza and rolling up a jellyroll. Are you ready? First, you’ll need a batch of crescent roll dough. You could probably use just about any roll type dough, but there are crescent rolls recipe.
You will also need to make a filling from these ingredients:
- 1/4 cup butter, one cup powdered sugar, 1 finely grated lemon peel, and one finely grated orange peel.
- Pinch off a dough ball about the size of a tennis ball. Roll it out flat into a circle. Use a sharp knife or even better, a pizza cutter, and make four cuts across. Cut this just like you would a pie or a pizza. You should wind up with eight triangle-shaped pieces.Next, mix one-fourth cup of butter, one cup of powdered sugar, and the finely grated lemon and orange peels. This should form a thin paste. Spread a thin layer over the top of the dough triangles, covering them completely.
Now, starting with the wide end of each piece, roll up towards the point and then pull the ends towards each other to form a “U” shape or a crescent shape. You can even pinch the ends if you like. Repeat this entire process until you have used up all of the dough. Bake them according to your CRESCENT ROLLS RECIPE, being sure to use the proper bake time and heat.
Here’s a quick tip: try adding about one-fourth teaspoon of crushed walnuts or pecans, sprinkled over the centre of the roll before rolling it up. The last and most important step of all is to bake those rascals and enjoy them.
Roll to 1/2 inch. Cut 36 1/2 1/2 inch long strips. Hand roll each in a small crescent and transfer it to a cookie sheet lined with a sheet of parchment. Bake until the tops become barely gold or sandy in appearance, about 20-25 minutes. Let cool for 5 minutes, then dust with powdered sugar. Cool completely before eating.
Tips and suggestions
You can substitute other nuts in this recipe. My grandmother always used walnuts, but I made them with pecans, almonds and pistachios. The result was always wonderful, each of which has a different flavour, but the same butter, melt in the good.
These cookies are very sensitive compared to their modern counterparts. They are more likely to break and collapse. I tried to overcome this by adding an egg to the batter. The result was a more stable cookie lacking all the original charm. I’ve decided since then broken there to cook the holidays for flashing while being presented to the company.
An excellent companion at breakfast, an elegant touch for dinner; the good crescent roll is sure to please the most discriminating taste buds.