Producing the pastry
Quickly make a smooth short pastry out of the ingredients. Place it on a flour-strewn plate and let it rest in the refrigerator for about 30 minutes. Cover the baking sheet with baking paper and preheat the oven to 160 ° C.
Vanilla crescent rolls
250g
flour
200g
butter
80g
icing sugar
20g
vanilla sugar
1 pinch
of salt
100g
almonds
Coating
120g
icing sugar
3
small packages of vanilla sugar
100g
icing sugar
200g
butter or margarine
300g
flour
1 pinch
of salt
1
egg
1 small package
vanilla sugar
100g
1 piece
energy
1986 kJ
577 kJ
474 kcal
138 kcal
fat
27 g
7.9 g
saturated_fat
15 g
4.4 g
carbs
51 g
14 g
sugars
24 g
7 g
protein
6.1 g
1.7 g
salt
0.2 g
0 g
Vanilla crescent rolls
description & times
Vanilla crescent rolls are among the absolute biscuit classics and must not be missing on any cookie plate. Vanilla is already processed into the dough and they are rolled in icing sugar and vanilla sugar after baking while they are still hot. This recipe is without egg, because the egg causes the rolls to harden and they should melt in the mouth.
Cutting the roll into pieces
Take a quarter of the dough out of the fridge. Shape it into a roll and cut off equal parts of it.
Forming small rods
Turn the pieces into balls first and then, form rods.
Placing on the baking tray
Lay these rods on the baking tray and shape them into crescent rolls. Make sure to leave enough space space between the biscuits. They rise up during baking and can easily stick together.
Sprinkling with sugar
Bake the vanilla crescents in the oven on the medium rack until they are golden. Remove the tray and sprinkle them immediately using icing- and vanilla sugar while they are still hot. Also coat the bottom with sugar.
Vanilla crescent rolls
Place the cooled vanilla crescent rolls in a well-sealed cookie jar. Put baking paper blanks again and again between the layers. The vanilla crisps stay fresh when stored cool and dry for six weeks.
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