Turkish cuisine · Breakfast & Eggs

Crescent Rolls

Yeast-dough crescents filled with butter, sugar, cinnamon and walnuts, baked to a glossy golden brown with egg wash.

Ingredients · for 8 servings

• 500 g flour
• 220 ml milk
• 120 g butter
• 2 eggs
• 60 g sugar
• 7 g yeast (dried)
• 1 tsp salt
• 100 g walnuts
• 2 tsp cinnamon
• 2 tbsp powdered sugar

Instructions

1. Warm the milk until lukewarm, dissolve the yeast with 1 tsp of the sugar in it and let sit foamy for 10 min.; finely chop the walnuts.
2. Knead the flour, salt, 1 egg and 60 g softened butter with the yeast milk for 8–10 min. into a smooth dough and let rise covered for 60 min. until doubled in size.
3. For the filling, melt the remaining butter and stir with the remaining sugar, the walnuts and the cinnamon into a spreadable paste.
4. Divide the dough into 4 balls, roll each into a 28 cm circle, spread thinly with the filling and cut into 6 wedges.
5. Loosely roll up each wedge from the wide side, curve into a crescent, place on a parchment-lined tray, brush with the beaten second egg and let rise for 30 min.
6. Bake at 180 °C for 20–22 min. until golden brown, let cool on a rack and dust with the powdered sugar before serving.