Grandma's secret: Irresistible buttery crescent rolls revealed

I can’t imagine a home without the smell of baked goods. For years, buttery crescent rolls have been a staple in my family, becoming a cherished tradition. The recipe for these delicate treats comes from my grandmother’s notebook—she was a true master of homemade baking. Since my family tasted these rolls, they have become the favorite dessert. Why? The secret lies in the extraordinarily buttery dough and the rich, marmalade filling.

Choosing the right ingredients is key to the success of this pastry. Here’s what you’ll need:

Ingredients:

• 9 oz flour
• 2 oz lard
• 2 oz 82% butter
• 4 oz thick 18% cream
• a pinch of salt
• 1/2 teaspoon baking powder
• thick marmalade for filling
• powdered sugar for dusting

Instructions:

1. Sift the flour into a bowl, and add the salt and baking powder.
2. Cut the butter and lard into small pieces, then add them to the flour.
3. Add the cream and quickly knead the dough.
4. Divide the dough into two parts, wrap them in plastic wrap, and place them in the refrigerator for an hour.
5. After cooling, roll out the dough to a thickness of about 1/10 inch, and cut it into triangles.
6. Put a teaspoon of marmalade on each triangle, then roll it up into a crescent roll.
7. Place the rolls on a baking sheet lined with parchment paper and bake at 375°F for 30-40 minutes.
8. After baking, dust with powdered sugar.

Angel wings, though tasty, require deep frying, which makes them more caloric. Buttery crescent rolls baked in the oven are lighter, and their delicate texture and sweet filling make everyone eager to reach for them. My family loves them, so they are now a permanent feature of our coffee gatherings.