On Sunday morning, we packed up some freshly baked hazelnut crescent rolls for a visit to our neighborhood Christmas market. I prepared the hazelnut filling the night before and quickly made the dough in the morning. This easy recipe makes a nice dairy-free pastry without too much effort!
I had been searching for a new Swiss holiday recipe to try when I came across this one from Swiss Milk for “Croissant aux noisettes.” The recipe calls for crumbled up pieces of leftover Christmas cookies. Perfect for me, because I burned a pan of “Etoiles à la Canelle” while getting ready for a holiday party last weekend. I couldn’t bear to throw them out and was looking for a creative way to use them up. I still have cookies leftover, so I’ll be making these rolls again before the holiday season is over. I hope you like them too!
Hazelnut Crescent Rolls
(Dairy-free, baked egg)
Adapted from Swiss Milk’s recipe (in French).
Makes 6 rolls
250 grams all-purpose flour
1/4 teaspoon salt
2-3 tablespoons sugar
1 1/4 teaspoon active dry yeast
100 ml rice milk, very warm
50 grams dairy-free margarine, melted and cooled
1 egg, lightly beaten
180 grams ground hazelnuts, toasted
50 grams cookies, crumbled (e.g., crushed in a plastic bag with a rolling pin)*
100 ml water
100 grams sugar
1 teaspoon lemon zest
1-2 tablespoons freshly squeezed lemon juice
1/4 teaspoon cinnamon
5 tablespoons powdered sugar
1 tablespoon water
1-2 drop(s) freshly squeezed lemon juice
1. For the filling, mix ground hazelnuts and crumbled cookies. Separately, boil water and sugar until sugar is completely melted. Stir together with the warm hazelnuts , adding the lemon zest and juice and cinnamon. Cover and let cool completely. Put in the fridge and leave overnight.
2. For the dough, dissolve the yeast and sugar in the warmed rice milk. In a separate bowl, whisk together the flour and salt and make a well in the center. Pour into the yeast mixture in the well, along with the butter and egg. Knead to obtain a soft dough that bounces back when pressed. Please note: The dough will be sticky, so be patient, but add a little flour, as needed. Cover and let stand at room temperature until the dough has doubled in size, about 1-2 hours.
3. Roll out the dough on a lightly floured surface into a circle and cut into 6 triangular pieces. Divide filling evenly, and roll into crescents. Please note: There’s lots of filling, and I had some leftover.
4. Bake 20-25 minutes in an oven preheated to 200°C/400°F.
5. While the rolls are still hot, whisk together all the icing ingredients. Smooth the glaze on the top of the rolls and let them cool completely (or if you can’t wait, like me, eat them while they’re still warm!).
What are your favorite allergy-friendly recipes for the holiday season? Please share by leaving a comment below or sending me an email. Thanks!