Thursday, July 25, 2013


For the crescent rolls
300 grams plain flour
150 ml oil
100 ml water
3 teaspoons baking powder
For the filling
100 grams jam
50 grams walnuts
1 tablespoon light rum (or schnapps)
For dusting
100 grams icing sugar

First make the filling for the crescents, by warming the jam slightly (over low heat or in the microwave), remove from heat, add the roughly chopped walnuts and schnapps, stir well and set it aside. For the dough, sift the flour with the baking powder, make a little well in the middle and pour in the oil and the warm water. Stir the dough, first with a wooden spoon, then with your hands, until you form a firm dough that doesn't stick to your hands. Divide the dough into two parts, then roll out each part into a large circle (under 5mm; 1/4 inch thick) and cut it into 8 triangles.
Put a teaspoon on the wider part of the triangle and form the rolls by rolling up each triangle starting at the wider side, then arrange them on a baking sheet lined with baking paper. Bake the rolls in a preheated oven, at 200˚C (395˚F), for 12-15 minutes. Sift the icing sugar and dust the rolls liberally as soon as you take them out of the oven.