Best Hazelnut Crescent Rolls Recipes
HAZELNUT CRESCENTS
This recipe was originally from "Super Food Ideas" magazine in 2005. The recipe is easy to make and the biscuits are great with a coffee. They look quite decadent ..so are great to serve to company. It should make 25-30 crescents. You can substitute almond meal for the hazelnut meal and almond essence for the vanilla essence as a variation To make this recipe for a gluten free diet- ensure the cornflour and icing sugar used are labelled as gluten free
Provided by Jubes
Categories Dessert
Time 1h
Yield 25-30 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 160 degrees Celsius.
- Grease and line 2 baking trays with paper.
- Sift flours into a bowl. Add sugar and hazelnut meal. Mix well.
- Rub butter into the hazelnut meal mixture, using your fingertips.
- Stir in egg yolk and essence.
- Stir the mixture until a soft dough forms and then lightly knead on a gluten free flour dusted bench.
- Divide the mixture into two and wrap in plastic cling-wrapfor 15 minutes.
- Roll each portion of dough into a long thick log, approx 2cm thick (1 inch). Cut the logs at 4cm intervals. Shape each piece into a crescent.
- Place crescents on prepared trays. Bake for 15-20 minutes or until light golden in colour.
- Stand on trays for 5 minutes before transferring to wire racks to cool.
- Dust with gluten-free icing sugar to serve.
- Enjoy!
Nutrition Facts : Calories 60, Fat 3.5, SaturatedFat 2.1, Cholesterol 15.2, Sodium 28.8, Carbohydrate 7, Fiber 0.1, Sugar 4.4, Protein 0.3
NUTELLA® CRESCENT ROLLS
Crescent rolls by themselves are quite tasty, but the addition of Nutella® boosts the average crescent to a level of a foodie frenzy.
Provided by thedailygourmet
Categories Bread Quick Bread Recipes
Time 20m
Yield 8
Number Of Ingredients 3
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with foil sprayed with nonstick spray.
- Roll out and separate crescent dough on a work surface. Place chocolate-hazelnut spread in a small resealable bag and snip off one corner. Use a zig-zag motion to pipe chocolate-hazelnut spread onto each crescent. Roll up, starting at the larger edge. Place on the prepared baking sheet.
- Bake in the preheated oven until puffed up and lightly browned, about 14 minutes. Serve immediately.
Nutrition Facts : Calories 150.3 calories, Carbohydrate 15.8 g, Fat 8.3 g, Protein 2.5 g, SaturatedFat 1.7 g, Sodium 227.5 mg, Sugar 6.2 g
HAZELNUT CRESCENT COOKIES
These cookies are similar to the Mexican Wedding cookies that so many people bake, but stand out due to the use of hazelnuts and the crescent shape.
Provided by BonnieZ
Categories Dessert
Time 1h3m
Yield 4 dozen, 48 serving(s)
Number Of Ingredients 6
Steps:
- Very finely chop hazelnuts in a blender (make sure it is a very fine chop but not pulverized) set aside.
- Cream butter and sugar together until light and fluffy.
- Add the vanilla, mixing to combine.
- Gradually add the flour and hazelnuts to the wet ingredients, making sure all is thoroughly combined.
- Cover and chill in the refrigerator 2 hours or overnight.
- Preheat oven to 350°F.
- With hands, take about a tbsp of dough and roll into a rope shape.
- Twist on cookie sheet into a half moon to form a crescent shape.
- Bake for 10 minutes (do not brown).
- Let sit on cookie sheet for 5 minutes (cookies will be fragile).
- CAREFULLY roll in powdered sugar while still warm, then place on cooling rack to cool completely.
- Once completely cooled, roll in powdered sugar a second time.
- Store in tightly covered container.
Nutrition Facts : Calories 75.1, Fat 5.6, SaturatedFat 2.6, Cholesterol 10.2, Sodium 27.4, Carbohydrate 5.5, Fiber 0.4, Sugar 1.2, Protein 1
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