Even though lavish desserts and sensational cakes are always sought-after, sometimes, all that is needed is a piece of homemade pastry and a cup of tea to make us feel comfortable and safe. This type of pastry reminds me of long weekends, kitchen warm from the oven being on, the smell of coffee that was always served with them, the sense of complete cosiness.
Comfort food is not is not about its lavishness, it is about the feelings of utmost serenity it evokes within us. And these are just that for me. Tender dough, flaky and aromatic, sweet strawberry filling with just a hint of crunchiness form the pistachios, make these rolls a perfect, wholesome, tea treat. Best served hot off the baking tray, with the strawberry filling still molten, and the icing sugar is melting into the dough from its own warmth.
250 grams plain flour
2 teaspoons baking powder
50 grams granulated sugar
150 grams vanilla yoghurt
50 ml vegetable oil
1 teaspoon fresh lemon zest
½ teaspoon vanilla bean paste
50 grams pistachios, roughly chopped
100 grams thick strawberry jam
Start by preheating the oven to 200°C (400°F), as these rolls will be baked as soon as they are made. To make the dough, take a large bowl, add in the yoghurt, oil, vanilla, chopped pistachios, and the lemon zest, and mix well with either a wooden spoon or a spatula. Add in the sugar, and mix it around, just so it starts melting slowly. Separately sift the flour with the baking powder, then tip in into the yoghurt mixture. Stir the dough with a wooden spoon until it comes together, then proceed to knead it with your hands until a smooth and soft dough ball forms. It will be supple and it will not stick to your hands.
Place the dough on a lightly floured surface, roll it out to about 5 millimetres thick, and cut it into twelve equal triangles. Put a scant teaspoon of the jam on the wider part of the triangle, fold it over and press lightly, encasing the jam, so it does not leak during the baking. Form the crescent roll by rolling up the triangle starting at the wider side, and arrange them on a baking sheet lined with baking paper. Bake them in a preheated oven, at 200°C (400°F), for 10-12 minutes, until lightly golden and fragrant. As soon as you take them out of the oven, gently roll them generously in icing sugar, and serve immediately.
By Tina Vesić