Sweet crescent rolls with tvorog (farmers cheese) are a comforting homemade white bread made from rich yeast dough and filled with a sweet cheese center. This simple, aromatic pastry fills the house with warmth and coziness as it bakes. You will need full-fat, dry, and lump-free farmers cheese so the filling becomes tender and creamy; I always make mine with homemade cheese. For the topping, use sesame seeds, chopped nuts, or poppy seeds depending on what you have on hand. Traditionally, these pastries are closely tied to cozy family weekends, where the golden crust and soft dough create a genuine festive atmosphere.
Appetizing homemade crescent rolls with a tender sweet cheese filling, sprinkled with golden sesame seeds.
Ingredients
- 270 g (9.5 oz) all-purpose flour
- 35 g (1.2 oz) sugar
- 1 chicken egg
- 1 egg yolk
- 35 g (1.2 oz) butter
- 120 ml (4 fl oz) water
- 1 teaspoon salt
- 1 teaspoon instant dry yeast
- 1/2 egg and sesame seeds for garnish
Ingredients for the filling
- 150 g (5.3 oz) full-fat tvorog (farmers cheese)
- 15 g (0.5 oz) sugar
- 1 packet vanilla sugar
- 1 egg yolk
How to make sweet cheese crescent rolls
Measure out the sugar and add the salt. Crack in one whole egg and one egg yolk. Whisk everything together, then pour in slightly warm water. You can also use a 1:1 mix of water and milk, or simply replace the water entirely with milk.
Start by combining the eggs, sugar, and salt to build the base of the dough.
Combine the flour and yeast. This recipe uses instant dry yeast, which can and should be mixed directly with the flour. If you only have active dry yeast, you will need to activate it first by dissolving it in warm water, letting it sit at room temperature for 20 minutes until foamy, and then proceeding with the recipe.
Mix the instant dry yeast directly into the sifted flour.
Melt the butter. Make a well in the center of your flour mixture, then pour in the egg-water mixture and the cooled melted butter.
Combine the dry and wet ingredients, pouring in the cooled melted butter.
Knead the dough by hand until it stops sticking to your fingers. Resist the urge to add too much flour to your work surface; a light dusting is all you need. Transfer the dough to a clean bowl greased with a neutral oil. Cover with a damp towel or plastic wrap, and leave in a warm spot for 2 hours. After about an hour, punch the dough down to release the carbon dioxide, then cover it again. By the 2-hour mark, the dough will have doubled or more in volume and is ready to be shaped.
After two hours in a warm spot, the dough should double in volume at a minimum.
Lightly flour your board and rolling pin. Turn the dough out, punch it down one last time, and let it rest for 25 minutes. Divide the dough in half and roll each piece out to a thickness of about 1 cm (0.4 inches).
Roll the dough into a layer about 1 cm (0.4 inches) thick to form the base.
Prepare the filling. Mix the full-fat farmer’s cheese with the sugar and egg yolk, then stir in the packet of vanilla sugar. Spoon the filling down the center of the rolled-out dough. By the way, if your farmers cheese is grainy, push it through a fine-mesh sieve for a beautifully creamy texture.
Spoon the prepared full-fat farmers cheese and sugar filling onto the center of the rolled-out dough.
Fold the edges of the dough over the filling. Roll them up into narrow, tight logs and pinch the seams securely to seal.
Roll the dough with the filling into tight logs and securely pinch the edges to seal.
Place the logs on a baking sheet, gently bending them into crescent shapes. Make sure to leave plenty of space between each roll, as they will puff up and expand significantly in all directions.
Bend the logs into crescent shapes and place them on a baking sheet, leaving plenty of room to expand.
Cover the baking sheet with a cloche or slip it into a large plastic bag to proof. Leave in a warm spot for 50 minutes. Meanwhile, whisk the remaining egg. Brush the fully proofed crescents with the egg wash and sprinkle generously with sesame seeds.
Brush the proofed crescent rolls with beaten egg and sprinkle generously with sesame seeds.
Preheat your oven to 200°C (390°F). Place the baking sheet on the middle rack of the preheated oven. Bake for 30 minutes until beautifully golden brown. Let the pastries cool slightly directly on the baking sheet, and serve the sweet cheese crescent rolls warm with a hot cup of tea.
Bake until an intense golden color is achieved. Let them cool slightly directly on the baking sheet.
Bon appétit! To keep your sweet cheese crescent rolls soft the next day, store them in an airtight container or under a clean kitchen towel. If you want to switch up the flavor, try adding a handful of raisins, candied fruit, or fresh lemon zest to the cheese filling to bring bright citrus notes and make the pastry even more aromatic. These rolls are best served slightly warm, when the aroma of vanilla and fresh dough truly blossoms. They pair beautifully with cold milk, fragrant herbal tea, or thick fruit kissel (a traditional sweet, viscous fruit drink). If you love playing with presentation, try giving them a light dusting of powdered sugar or a sprinkle of sliced almonds just before serving.
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