6 Sensational Crescent Roll Recipes (2024)

FAQs

What's the difference between a croissant and a crescent roll? ›

Crescent rolls have a similar crescent-moon shape as croissants, but most aspects of these baked goods are different. Unlike croissants, crescent rolls are not laminated. This makes crescent rolls more bread-like than croissants.

Crescent Rolls can be shaped and placed on cookie sheets up to 2 hours before baking. Cover with plastic wrap; refrigerate. Just before baking, brush each with a beaten egg.

Once a package is opened, you should store the remaining dough in a food storage container for two weeks. This will help keep the dough from drying out. Our biscuits crescent and cinnamon rolls are in pressurized cans, you should NOT freeze them.

The crescent-shaped croissant is a flaky pastry with buttery layers whereas a puff pastry is a drier composition of dough. Both use similar ingredients and preparation work.

Lucky for you, easy-bake crescents stand in for traditional puff pastry. It's a classic dessert with convenience!

In contrast, store-bought crescent rolls, such as Pillsbury Crescents, can last unopened up to 2 weeks past their expiration date in the pantry and, if refrigerated, 1 week after opening. The preservatives in these rolls help maintain freshness over a longer period when stored properly.

Don't taste or eat raw (unbaked) dough or batter. Don't let children handle raw dough, including play clay and dough for crafts. Uncooked flour and raw eggs can contain germs that can make you sick if you taste raw dough. Wash your hands, bowls, utensils, and countertops after handling raw flour, eggs, or dough.

To keep the crispiness of your croissant, use a paper bag and leave it partially open to let the croissants breathe. Another option is to use perforated cardboard boxes or plastic clamshells. Also, avoid stacking the croissants so that they do not get crushed.

Day-old croissants make a decadent toasted sandwich when filled with cheese and tomato. If croissants are two days old, try a deluxe version of eggy bread: dip the croissant in egg, then gently fry in butter, before serving sweet with icing sugar or savoury with salt, pepper and fried smoked tempeh or bacon.

Failing to proof your croissant dough for long enough is a common mistake that most commonly results in croissants leaking butter while baking, a tight crumb, and a flat, undeveloped flavor.

Can you freeze uncooked crescent roll dough? ›

You can do all the folds, and freeze it on a baking sheet so it remains flat. You can shape it into croissants, then freeze them before the final proof. You can take them all the way to a point just before adding the egg wash, when they are fully proofed and ready to go in the oven, then freeze them.

When you're left with scraps or bits of dough after your homemade croissant endeavor, don't let them go to waste. Instead, gather those remnants and gently press them together into a loaf pan. Be sure the loaf pan is greased. Then cover it, and let it rest.

No more store-bought crescent rolls! These can be made ahead of time, refrigerated or frozen. It's so easy, buttery and fluffy!

Croissant means “crescent” in French.

Why are your croissant not crescent shaped? According to Raymond Calvel croissants laminated with margarine are formed into the crescent shape, while croissants laminated with butter are left in the straight form. We say, use whichever shape you like best, but do use real (organic) butter!

Straight croissants are standard and sought after

And because of this, straight croissants are generally considered superior — which is ironic, considering their name. As you may expect, other countries discovering and adjusting croissant customs sparked much-heated debate amongst French chefs.

Croissants are different from other puff pastries in that they include yeast, which, during proofing, increases the dough volume. Ideally, the optimum croissant quality is achieved at a yeast level of 7.5%, with a proof time of 60 minutes at 31 °C (88 °F).