Christmas is just around the corner again, and what could be nicer than filling the house with the wonderful smell of freshly baked vanilla crescents?
These tender, crumbly croissants are enjoyed by the whole family and are a true classic at Christmas time.
The best part? They are super easy to prepare! In this blog post I will tell you a simple recipe and answer all your questions about these heavenly cookies.
So what are Vanilla Kipferl?
Vanillekipferl are a traditional German-Austrian-Bohemian Christmas cookie in the shape of a crescent. In addition, vanilla crescents are also part of the tea biscuits.
wikipedia
What I think is so great is that these wonderfully crumbly cookies are called tea biscuits. For me, that clearly means that I love them. What I think is so great is that these wonderfully crumbly cookies are called tea biscuits. For me this clearly means that I can always bake them and, above all, eat them! I would think it would be a classic win-win situation!
Not only do they look great, they taste great too! And not just at Christmas time!
Why does the vanilla crescents dough have to go in the fridge?
You’ve probably read many times in recipes that the dough for vanilla crescents needs to rest in the fridge for at least an hour before baking.
Why?
This has several advantages.
First, it makes the dough firmer and easier to handle. This makes shaping the crescents much easier. Secondly, the full flavor of the vanilla develops better when the dough is chilled.
The result is crescents that smell and taste heavenly of vanilla. So good! In my recipe, the dough should be in the fridge for at least 1 hour. But I like to do it the evening before because I can just start the next morning whenever I am ready.
How long do they last and what is the best way to store them?
The vanilla crescents can be stored well in an airtight container and stored in a cool place for about 2-3 weeks. They taste even better after they have been steeped for a few days and the vanilla flavor has developed. But make sure that they are not exposed to moisture, otherwise they could lose their friability.
But I have to honestly admit that the croissants never last longer than 7 days… They just taste too good for us!
Which sugar do I take?
A mixture of powdered sugar and vanilla sugar is best for rolling the vanilla crescents after baking. The powdered sugar gives the crescents a delicate sweetness, while the vanilla sugar further enhances the unmistakable vanilla aroma.
- But before you can roll the crescents in sugar, I’ll explain to you how to shape them:
- Take a small portion of dough (about the size of a walnut).
- Form it into a small ball
- Roll the dough between your hands into a thin snake about the length of your index finger.
- Now carefully bend the dough snake into a half moon or a crescent shape. So you form a kind of croissant or crescent moon.
- Place the formed crescents on a baking sheet.
- Repeat this process until you have formed all of the dough into crescents.
- Bake the crescents as stated in the recipe, roll them in the sugar and they are ready to enjoy!
- Not that difficult, right?
Can the children help with baking?
But of course! My kids helped me this time, and we were faster than ever! I admit, for the first time we where super fast.
As we had a great arrangement as it didn’t quite work out at the beginning…
My oldest cut the dough into portions and weighed it, perfect for practicing the numbers for math. My son then rolled these pieces into small balls (perfect for those of us with gross motor skills) and I then shaped the dough pieces. I’m telling you, I’ve never been so fast!
With this simple recipe and helpful tips, nothing stands in the way of your homemade vanilla crescent happiness this Christmas.
Bake, share and enjoy these little delicacies with your family and spread the festive cheer.
And if you’re looking for other recipes for Christmas, then have a look here.
Enjoy it!
love, Sabrina
Vanilla Crescents
-
Prep time: 15 minutes -
Rest time: 1 hours -
Baking time: 20 minutes -
Total time: 1 hours 35 minutes
Ingredients
| 200 g | flour |
| 150 g | butter (cold and in small pieces) |
| 80 g | ground almonds |
| 80 g | powdered sugar |
| 1 | egg (size L) |
| 1 | vanilla bean |
| 1 | pinch of salt |
| 1 | pinch of baking powder |
Utensils
- baking sheet
Steps of preparation
- Mix flour, baking powder, powdered sugar, vanilla sugar, almonds and a pinch of salt in a bowl.
- Cut the cold butter into small pieces and add.
- Knead everything into a smooth dough.
- Wrap the dough in cling film and let it rest in the fridge for at least an hour.
- Preheat the oven to 160°C.
- Form the dough into small rolls and bend into crescent shape.
- Place the vanilla crescents on a tray lined with baking paper and bake until golden brown, about 10-12 minutes.
- Carefully dust the still warm croissants in a mixture of powdered sugar and vanilla sugar
- Let them cool down and enjoy!
You tried this recipe?
Then link @sabrinastable on Instagram or use the hashtag #sabrinastable.
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