Growing up, crescent rolls were a staple when it came to snacks. Sweet, savoury, simply dusted with icing sugar, generously filled with homemade jam or cheese, and sometimes rolled into vanilla sugar, for an added crunch. And I still love them, especially crispy and piping hot, right off the baking sheet.
These beauties are made with pumpkin purée, and although one might expect a sweet treat, they are rather neutral in taste and flavour, and equally marvellous with sweet and savoury fillings. And they are phenomenal when toasted, for even more crunchiness.
On a final note, depending on the pumpkin purée you use and the amount of liquid it has, you might have to add a bit more water or a bit more flour. It is important that the dough is as soft as possible, so the crescent rolls are flaky and wonderful after baking.
Serve them hot, with plenty of homemade jam, dandelion honey, or even freshly grated vegan cheese and a savoury dip. The possibilities are endless with crescent rolls, which is only one of the reasons why I love them so much.
Ingredients
400 grams plain flour
100 grams pumpkin purée
120 millilitres warm water
30 millilitres vegetable oil
25 grams fresh yeast
25 grams brown sugar
10 grams salt
90 grams vegan block butter, softened
Preparation
Sift the flour into a large bowl, add in the salt, and whisk lightly. In a separate small bowl, whisk together the fresh yeast, sugar, and the warm water, and set it aside for about 10 minutes so the yeast can activate. Once the yeast is bubbly, make a well in the centre of the dry ingredients, pour it in, and add in the pumpkin purée and the oil. Mix with a wooden spoon until a sticky dough comes together. Turn it out onto a floured surface and knead it for a minute or two, until supple. Return it to the bowl, cover, and let it rest for about 30-45 minutes.
Turn the risen dough out onto a floured surface again, gently press it out with your hands, and divide it into eight equal pieces. This is best done by weight. Roll each piece into round disk about 20 centimetres in diameter, cover with a kitchen towel, and let them rest. Meanwhile, make sure that the block butter is soft enough to spread easily.
Once ready, take the first piece of dough, evenly spread a portion of the softened vegan butter on top, add another piece of dough, and continue stacking them until all the ingredients are used up. Cover the dough with a clean kitchen towel, and place it into the refrigerator for about 10-15 minutes so the butter firms up slightly.
As soon as the dough is somewhat firmer, take a rolling pin and press out the dough stack until it flattens slightly, and then roll it out to about 30-35 centimetres in diameter, or as large as your work surface allows. The larger the dough circle, the flakier the rolls will be. Using a pizza cutter, cut it into 8 large triangles, and roll each one towards the narrow end.
Resting them on the pointy end, arrange them onto a large baking sheet lined with baking parchment. Cover them again with a kitchen towel, and let them rise for about 20 minutes, while the oven preheats. Bake them in a preheated oven, at 200˚C, for about 15-18 minutes, or until golden and crispy. Serve immediately. Yields 8 large flaky rolls.
