Chocolate Almond Crescents

I was in desperate need of an almond paste fix. And a chocolate fix was approaching steadily after. These crescents rolls filled with a sweet layer of each hit the spot. They’re like the easier, quicker version of making real croissants but with a similar end in mind. These little temptations are a real treat, especially warm and gooey right out of the oven.

The dough is relatively simple to make and a whole lot more natural than the Pillsbury version. I think they taste a lot better too! I made the dough in the evening, allowed it to rise, punched it down, then covered it and placed it in the fridge until the next day. The following afternoon I took it out, let it sit for an hour before kneading it again, and then finished the entire recipe soon after. These crescents are great for an indulgent breakfast or as a decadent dessert.

This recipe makes approximately 18 crescents.

For the crescent dough:

  • 2 (.25 ounce) packages of active dry yeast
  • 3/4 cup warm water
  • 1/2 cup granulated sugar
  • 1 tsp salt
  • equivalent of two eggs with Ener-G egg replacer or similar product
  • 1/2 cup vegan shortening
  • 5 cups all-purpose flour

For the filling:

  • 1/2 cup vegan chocolate chips
  • 1 tbsp canola oil
  • 6 oz tube of almond paste

To make the dough, dissolve the yeast in the warm water. In a large bowl, stir together the sugar, salt, egg replacer, shortening and flour. Add in the yeast and knead until smooth. Cover it and let it rise in a warm place until doubled (about 60-90 minutes).

Once it has doubled, punch it down and let it rest for ten minutes. Divide it in half and on a floured surface, roll each half into a circle about 12 inches in diameter. Using a pastry cutter or pizza cutter, cut each circle into about 9 or 10 wedges.

Place the chocolate chips and canola oil in a small bowl and then microwave in 30-second intervals, mixing between each cooking time, until the chocolate is melted and smooth.

Almond paste, chocolate and crescent dough, ready to roll

Place a small amount of chocolate onto the wide end of a dough wedge.

Next, break off some of the almond paste, flatten it with your fingers and place it atop the chocolate.

Begin to roll up the crescent starting at the wide end.

Repeat this process until all the wedges have been filled and rolled.

Gently bend the corners of each roll to make them into crescent shapes, then bake at 375 degrees for 13 minutes.

Upon removing them from the oven, take the rest of the chocolate and use a spoon to drizzle it over the crescents. A wide, sweeping motion with your hands will give you a better-looking drizzle. Serve warm.

Happy eating!