Recipe
Sweet Almond Crescent Rolls
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 15 minutes 
Difficulty: Moderate
Yield: 24 rollsIngredients
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)
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.