Fasting Jam-Filled Crescent Rolls

Preparation

1. Making the Dough

Into a large bowl, sift the flour, then add the sugar, vanilla sugar, baking powder and salt. Mix the dry ingredients with a fork. Add the oil and apple cider vinegar and begin mixing. Gradually add the warm water (not hot — about 40°C), stirring continuously until you have a soft, smooth dough that does not stick to your hands. If it is too dry, add water a drop at a time; if it is sticky, dust with a little flour.

Wrap the dough in cling wrap and leave to rest at room temperature for 20 minutes — this relaxes the gluten and makes the dough much easier to roll out.

2. Shaping the Crescents

Preheat the oven to 180°C (convection) or 190°C (top and bottom heat). Line a baking sheet with parchment.

Divide the dough into two equal pieces. Roll each piece on a lightly floured surface into a circle about 3 mm thick — roughly 30 cm in diameter. Using a sharp knife or pastry wheel, cut the circle into 12 equal triangles (like a pizza).

Place a heaped teaspoon of jam on the wide end of each triangle. Carefully roll the triangle from the wide end towards the tip, curving the ends slightly inward to form a crescent shape. Press the tip firmly so the dough does not open during baking. Arrange on the baking sheet, seam side down, leaving 2–3 cm between each roll.

3. Baking

Bake for 18–22 minutes until the rolls turn a light golden colour — they should not be dark. Remove from the oven and leave to cool slightly on the tray for 5 minutes (they are fragile when hot), then transfer to a wire rack.

While still warm, dust generously with icing sugar.

4. Serving and Storage

The crescents are best on the day they are made, but will keep in a closed container at room temperature for up to 3 days — to keep them soft, place a piece of apple or a slice of fresh bread in the container.

Tips

Other fillings: the same recipe works perfectly with ground walnuts mixed with honey, dried fruit (chopped dates with lemon zest), or fasting chocolate melted with a little oil.

Strict fasting: these crescents are an “oil” type — for very strict fasting days (e.g. dry Wednesday and Friday in Great Lent), replace the oil with 120 ml of apple juice or plant milk; the dough will be slightly firmer but still tasty.

For the Slava table: crescents make a lovely addition to the Slava table alongside the slavski kolač and žito — especially when the Slava falls during a fasting period (St Nicholas, St Tryphon). Arrange them on a platter in a semi-circle next to the ritual bread for an attractive visual display.

Jam that doesn’t leak: the key is thick jam — if yours is too runny, simmer it briefly in a small saucepan until it thickens, then cool before using.