Chocolate Crescent Rolls (From Scratch)
photo by AZPARZYCH
- Ready In:
- 35mins
- Ingredients:
- 9
- Yields:
-
12 crescent rolls
ingredients
directions
- In a bowl mix sugar, salt, milk oil and quark. Add flour and baking powder as well as chocolate.
- Using your hands (or the dough hooks of your mixer) work into a smooth dough.
- On a lightly floured surface roll out the dough into a rectangle of 3mm thickness. Cut into six smaller rectangles and half those diagonally to get 12 triangles in total.
- Starting on the smaller end, roll up the triangles to form crescents.
- Place on a paper-lined baking sheet and glaze with the egg yolk-water-mix.
- Bake in the preheated oven at 180°C/350°F for 20-25 minutes.
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Reviews
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Well, I must say these did not turn out very pretty, but had a mildly sweet taste. Zaar shows that sour cream is the closest in taste to Quark so that is what I used. These did not have a very strong taste (could be because of the sour cream used), I thought they could have used a little more sugar; next time I will add something to the dough before I roll them up (i.e. nuts, choco chips, etc.) Made for 8th Annual Photo Swap February 2010
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I used regular yogurt, which probably has more moisture than Quark, so I omitted the milk. Also, instead of mixing the chocolate in the dough, I sprinkled it on top before rolling the crescent. I tried semi-sweet chips+walnuts and white chips+cranberries. It does not taste like real crescents, but it's quite good. Maybe using butter instead of oil would make it more like a crescent? Also, the recipe gives 12 mini-crescents (3-4" wide). Finally, I find it easier to cut the dough in 12 balls and roll each ball into a triangle. It's more time-consuming, but I get better looking crescents that way. Thanks for the recipe!
Tweaks
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I used regular yogurt, which probably has more moisture than Quark, so I omitted the milk. Also, instead of mixing the chocolate in the dough, I sprinkled it on top before rolling the crescent. I tried semi-sweet chips+walnuts and white chips+cranberries. It does not taste like real crescents, but it's quite good. Maybe using butter instead of oil would make it more like a crescent? Also, the recipe gives 12 mini-crescents (3-4" wide). Finally, I find it easier to cut the dough in 12 balls and roll each ball into a triangle. It's more time-consuming, but I get better looking crescents that way. Thanks for the recipe!
RECIPE SUBMITTED BY
Lalaloula
United States