Crescent rolls with jam filling are a popular dessert in Poland and this festive fruit crescent rolls recipe is my Christmas version of this moreish treat. I think they are typically made with yeast, but I didn’t use yeast in this recipe and they actually taste quite similar to the ones I had as a child, with one exception – instead of jam I used a combination of dried fruits, soaked them in cream sherry and turned them into a fabulous festive treat!
The fruit and sherry mixture tastes quite sweet so there is no need to add any extra sugar! I only added a little sugar to the pastry and sprinkled some on top of these crescent rolls. Which I think is quite good considering this is dessert! The pastry is super easy to make, doesn’t need to be refrigerated (or left in a warm place to double in size!) and is very elastic and easy to work with. It’s quite easy to roll it out (do this in two bits). Try to make the pastry as thin as possible (not thicker than 2 mm) so it doesn’t overpower the filling.
This recipe is really fuss free and comes together quite quickly (considering it involves kneading and baking). The only bit that requires more time is the filling, which needs to be soaked, cooked (briefly) and cooled before it can be used, but all of that can be done in advance.
I am including photos showing step by step instructions of how these crescent rolls are made, which I hope you will find useful. When shaping the actual crescents don’t worry too much about the filling being visible in places. It shouldn’t leak in the oven as it’s quite sticky and not very runny. You could add spices, such as cloves or cinnamon to the fruit mixture, but it’s actually full of flavour without them so I decided not to use any.
2 hrPrep Time
20 minCook Time
2 hr, 20 Total Time
- For the filling:
- 1/2 cup each sultanas, currants and prunes (pitted, chopped)
- 80 ml cream sherry
- Juice of 1 orange
- Zest of 1 small lemon
- For the dough:
- 280 g flour
- 80 g butter (cold), cubed
- 80 g thick full fat yogurt
- 1 level teaspoon baking powder
- 20 g sugar (plus a little more for sprinkling)
- 2 egg yolks (reserve the egg whites)
- Combine all the filling ingredients (except the lemon zest) and set aside for 2 hours (give it a stir every now and again). Place the mixture in a saucepan, cover, bring to boil and simmer for about 13 minutes, stirring occasionally. Remove from the heat, add the lemon zest, stir and set aside to cool. Mash up a bit with a large spoon to make the mixture more sticky.
- To make the dough combine the flour, baking powder and sugar and tip the mixture onto a clean surface. Add the remaining ingredients (not the egg whites) and start combining using a large knife, then as the dough starts forming knead until it is smooth, elastic and not sticking to your hands.
- Cut the dough in half. On a lightly floured surface roll out the dough (one part) to a thickness of approximately 2 mm (or as thin as possible without tearing it). This isn't very difficult as the dough is elastic and quite easy to roll out.
- Cut the dough into strips, about 8 cm wide, then cut triangles along the length of each strip (see the photo). Gather up any unused bits of dough and combine with the remaining dough.
- Preheat the oven to 400 F/ 200 C/ gas mark 6. Line a baking tray with greaseproof paper. Set aside.
- Place a small amount of the filling in the middle of each triangle and form crescents (see the photos). Fold one end of the triangle over the filling, then turn the other ends in towards each other.
- Place a bit of sugar in a saucer and put the egg whites in a bowl. Dip the top of each crescent roll in the egg whites and then the sugar and place on the baking tray. Bake for 20 minutes (you are likely to have 2 batches so while one batch is in the oven work on the second batch).