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St. Martin's no-yeast crescent rolls with walnut filling: tender, aromatic and ready without rising

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St. Martin's no-yeast crescent rolls with walnut filling: tender, aromatic and ready without rising recept

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  • Easy to prepare
  • 10 portions
  • 130 minutes
Jan, 17. 12. 2025

Rolls that melt on the tongue: a tender dough of butter and cream, inside a generous nut filling with a pinch of cinnamon and a drop of rum. Because the dough doesn’t rise, preparation is reliably quick – you can prepare the base in advance and the next day simply shape and bake.

For 10 portions

Ingredients

Dough:

Nut filling:

To finish:

Preparation procedure

  • Making the dough: Put the flour and a pinch of salt into a bowl. Add the cold grated fat and rub into a crumbly mixture. Pour in the cream and quickly work into a smooth dough. It may stick slightly from the warmth of your hands – do not add more flour, just work briskly.
  • Chilling: Wrap in cling film and put in the fridge for 60 minutes to firm up.
  • Filling: Mix the nuts with the powdered sugar, cinnamon, rum and egg white. Let rest for 5–10 minutes – the mixture will thicken slightly.
  • Shaping: Divide the dough into 3–4 equal parts. Work with only one at a time (keep the rest chilled). Roll out a circle about 3 mm thick, cut into 8–12 triangles. Put a teaspoon of filling on the longer side, roll toward the tip and gently shape into a crescent. You can press the ends together.
  • Baking: Place on a baking sheet lined with baking paper. Bake at 180 °C for 20–25 minutes until lightly golden.
  • Finishing: While still hot brush the rolls with the melted butter and rum and dust with powdered sugar. Let cool on a wire rack.

Total preparation time: 2 hours 10–20 minutes 

Number of servings / pieces: 30–36 rolls (2–3 baking sheets)

Tips for guaranteed success

  • Work “cold” – the dough is at its most tender when it stays cold.

  • Don’t overfill: more than 1 teaspoon of filling can leak out during baking.

  • For a stronger aroma add a teaspoon of vanilla sugar or lemon zest to the dough.

  • The rolls can be frozen either baked or raw (without brushing); after baking let them cool completely.

Conclusion

St. Martin’s no-yeast rolls are ideal when you want tender pastry without waiting for rising. Butter and cream ensure a delicate texture, the nut filling adds a rich flavor and the rum butter on top ties everything together beautifully. The recipe is great for the festive table and as a sweet giveaway – and they disappear faster than you can take out the second tray.

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