Why You’ll Love These Almond Crescent Rolls

I’m so excited to share this recipe with you all, one of my favorite pastries–almond crescent rolls! Oh, they are so delicious, regardless if they’re served warm or cold! I always end up eating way too many of these, I just can’t help myself. They’re like croissants but BETTER, made with a delightful flaky butter dough and a sweet almond filling, sprinkled with sugar. It just doesn’t get any better than this! This is one of our family’s old recipes, and in my opinion, the best crescent roll recipe there is.

Crescent rolls are a typical Scandinavian pastry, and they come in many varieties here in Denmark. These crescent rolls with almond filling are my favorite but I also really love rhubarb crescent rolls for a more tangy taste.

Marzipan filling

I love adding marzipan, a type of sweet almond paste, to my crescent rolls. But this delicious paste can be difficult to find outside Europe. If you can’t get your hands on it or you’re just not a fan of the taste, you can substitute marzipan with butter and make butter crescent rolls instead.

How to Shape Crescent Rolls

It’s easy to roll your crescent rolls. Here’s how to do it:

1. Flour your surface lightly
2. Divide the dough into three portions
3. Roll each portion of the dough into a large circle
4. Cut the dough into 8 wedges, like a pie
5. Place a scoop of filling along the edge of each slice
6. Roll the rolls from the wide end towards the center to form crescent rolls

Tips for Baking Perfect Crescent Rolls

• Bake the crescent rolls at a high temperature for a short time to achieve a crispy, golden surface.
• Place the crescent rolls on a baking sheet lined with parchment paper, ensuring they have plenty of space between them, as they will rise during baking.
• For the best results, bake one sheet at a time using the conventional oven setting.
• The baking time is approximately 15 minutes, but since all ovens vary, keep a close eye on them during the last few minutes.
• Let the crescent rolls cool completely on a wire rack to maintain a crispy bottom.

The result is PERFECT almond or butter crescent rolls with the most amazing flavor you can imagine!

Recipe

Sweet Almond Crescent Rolls

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These delicious crescent rolls are filled with a flavorful marzipan filling and have a golden, crisp exterior. Sprinkle with sugar for an extra sweet crunch.

Time: 1 hour hr 15 minutes mins

Difficulty: Moderate

Yield: 24 rolls

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Ingredients

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Crescent roll dough:

• 25 g dry active yeast (or 75 g fresh yeast)
• 2 ½ dl milk (lukewarm)
• 500 g flour
• 1 tbsp sugar
• 1 tsp salt
• 250 g butter (softened)

Almond filling:

• 100 g butter (softened)
• 100 g sugar
• 75 g marzipan
• ¼ tsp cardamom

Topping:

• 1 egg (for brushing)
• Pearl sugar (for sprinkling)

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Instructions

• Dissolve yeast in the milk in a large mixing bowl. If using dry active yeast, let it sit for 5-10 minutes until frothy.
  25 g dry active yeast, 2 ½ dl milk
• Add flour, sugar, salt, and butter, and knead into a smooth, uniform dough.
  500 g flour, 1 tbsp sugar, 1 tsp salt, 250 g butter
• Mash together butter, sugar, marzipan, and cardamom in a small bowl to create a smooth filling.
  100 g butter, 100 g sugar, 75 g marzipan, ¼ tsp cardamom
• Divide the dough into three portions. Roll each portion into a circle about 25 cm in diameter. Cut each circle into eight wedges, like a pie.
• Place 1 teaspoon of filling along the outer edge of each wedge. Roll up the wedges from the wide end toward the center to form crescent rolls. Ensure the tip of each roll is tucked underneath to prevent the filling from leaking during baking. Repeat with the remaining dough.
• Arrange the crescents on a baking tray lined with parchment paper. Brush with beaten egg and sprinkle with pearl sugar. Let the crescent rolls rise in a warm place for about 20 minutes.
  1 egg, Pearl sugar
• Preheat the oven to 250 °C (482 °F). Bake the rolls for about 15 minutes, or until golden brown. Enjoy these delightful marzipan crescent rolls warm or at room temperature!

Notes

Freezing: These crescent rolls freeze well for up to 3 months. 

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