Thursday, September 5, 2013

Crescent Rolls with Apricot Fruit Preserves # Vegan MoFo

There are so many great recipes I would like to include in My month in Polish food theme, and yet I fear that time is not on my side. Oh, what to do? Well, I had a very good conversation with Dewey (aka The Dude) about my plight. Now I feel so much better. Below are some highlights.

Dewey! What a life? 
Dude: Why did you call on me? Can't you see that I am taking a very deserved break from all the feline shenanigans that are going on in this house?

Vegan Kitty Patrol (VKP): I need your help Dewey, I mean...The Mighty Dude.

Dude: You have one second - if that - to make me care about your troubles. Go!

Vegan Kitty Patrol (VKP): I will get straight to the point. I know that time is cat food and that you are a very busy Dude. Here it goes.Vegan MoFo is very demanding - on me - and posting every day know...difficult. What can I do to make things easier for myself?

Dude: Well, since you rescued me and all and accepted me for who I am - beautiful black feline with half a tail - I will help you. Now listen VKP, listen good! Present recipes that are quick and easy. There are plenty of fabulous vegan cooks and chefs out there. You don't have to try to fit a particular mold. Be yourself. Now go, leave me be. I am seriously considering climbing up these curtains...

Needless to say, I felt much better after our conversation. I decided to make easy Crescent Rolls with Apricot Fruit Preserves that I used to eat as a kid.


Crescent Rolls with Apricot Fruit Preserves
Ingredients (Makes 16 crescent rolls)
Up to 1 and 3/4 cups unbleached all-purpose flour, plus additional if necessary
1 and 1/2 teaspoons instant dry yeast
3/4 cup unflavored plant milk of choice
1 teaspoon pure vanilla extract
4 teaspoons vegetable oil
4 tablespoons raw cane sugar
1 chia or flax seed egg (I used chia seed egg)
1 and 1/2 cup of apricot preserves (or use any fruit preserves you have on hand)
Organic powdered sugar for dusting

Goodness me! 
Make the chia or flax egg first. In a large bowl, combine 1.5 cups of flour, instant dry yeast, and sugar. Mix well. In a small bowl, combine plant milk, vanilla extract, vegetable oil, and chia or flax egg. Mix well and add it to the dry ingredients. Knead the dough for about two minutes. Add more flour if the dough is too sticky, gradually. Place in an oiled bowl, cover with cloth, and set aside in a warm place for 1 hour. The dough will increase in size, a little bit.

Preheat oven to 350 F. Sprinkle the work surface with flour and divide the dough to two equal parts. Roll out each part to a large flat pancake. Using a pizza cutter, slice the dough into 8 equal parts. Place about 1 tablespoon of filling on each slice. Like this.

Simple and Dewey approved.  
To shape the crescent rolls, roll the thin end over the filling and keep rolling...rolling...rolling until you reach the end. Now, shape the crescents to a moon shape by bringing the two ends close to each other.

This is the way I ROLL!
Coat a large baking pan with non-stick cooking spray and bake for 25-30 minutes until golden. Once baked, allow ample time for cooling. Sprinkle with powdered sugar.



  1. Looks so good! They remind me of these cookies my mom would buy me and my brothers from a polish grocery store a few blocks away from where we lived.