Crescent Roll

Crescent rolls are pastries or fatty breads with flakes called so, owing to their unique crescent shape. They are also referred to as crescents or croissants at times. Crescent roll is a kind of variation of puff pastry in other words. There are accounts of crescent rolls being made ever since the Middle Ages and the crescent-shaped cakes resembling the moon have probably been made ever since the classic eras. Crescent rolls have been a staple of French bakeries and patisseries since long. Popular crescent roll recipes include - Cheese Crescents, Bacon-Cheese Crescents, Bran Crescent Rolls, Miniature Crescents and Onion Crescents.

 

History of Crescent Rolls

Crescent rolls are believed to have originated during the thirteenth century. They are the modified form of kipferl which were more basic. Crescent rolls are more of a pastry variety unlike kipferl. It is believed to have evolved by 1838 or 1839 with an Austrian artillery officer, August Zang, starting a Viennese Bakery in Paris.
There are many imaginary legends as to the creation of the kipferl. There are tales claiming the invention of crescent rolls to have occurred in Europe to rejoice the conquering of a Muslim assault at the significant Battle of Tours by the Franks in 732, with the design indicating the Islamic crescent. There are more tales relating croissants with the kifli and the blockade of Buda in 1686 and others pointing to Marie Antoinette's yearning after a Polish specialty.

 

Ingredients Used and Popular Methods of Preparation of Crescent Rolls

Crescent roll recipes are varied. Normally the common ingredients needed to make the crescent rolls include active dry yeast, warm water, milk, butter - softened and cut into chunks, sugar, mashed potato flakes, eggs, salt and flour. The ingredients are mixed to form consistent dough. The dough is then coated with butter, rolled and folded many times in a sequence and again rolled into a sheet. This technique is known as laminating. The rolls are placed on a cookie sheet and baked for about 20 minutes at a temperature of 350 degrees.

 

Serving and Eating Crescent Rolls

Crescent roll recipes can also be include stuffing the rolls with fillings. The fillings can typically be made in advance and refrigerated to be gathered to make the appetizers and bake. They can be served as snacks or appetizers over dinner.

 

Popular Crescent Rolls Variations


Crescent rolls can also be draped around any praline, almond paste or chocolate prior to being baked or sliced to allow sweet or savoury fillings. In France and Spain, crescent roll recipes are commonly without the filling and had without included butter, although at times with almond filling. In the United States, sweet fillings or toppings are usual and warm crescent rolls may be filled with ham and cheese or feta cheese and spinach. In the Levant, crescent roll recipes are simple or stuffed with chocolate, cheese, almonds or zaatar. In Germany, these rolls include at times, fillings of Nutella or persipan; in Southern Germany there also is a popular variety of a croissant glazed with lye ("Laugencroissant"). In Switzerland the roll recipes are normally known as Gipfeli that have a crispier covering and are less buttery as compared to the French style crescent rolls. In some Latin American countries, crescent rolls are usually served together with coffee as a breakfast or merienda. These croissants are referred to as medialunas and are coated with a sweet glaze.