Jam Crescent Cookies with Lard Pastry and No Sour Cream

Lard pastry bagels without sour cream are made from a tender dough that rests in the refrigerator before it is rolled, filled and baked. Melted lard gives the pastry its crumbly texture, while flour, egg, sugar, vanilla sugar and baking powder form the base. Add milk or kefir gradually until a soft dough comes together, then chill it for 30 to 40 minutes to make rolling easier. Roll the dough into thin rounds, cut them into triangles and place jam or fruit preserve near the wide end of each piece. Rolling from that end creates the familiar crescent shape. Bake at 180 C until the bagels are golden, then let them cool before dusting with icing sugar. A thick filling helps keep the preserve inside the pastry as it bakes.

Lard Pastry Bagels Without Sour Cream

Tender, lightly crisp bagels made with lard dough and filled with jam or fruit preserve.

Helpful tips

• Let the melted lard cool before mixing it with the egg and sugar.
• Add milk or kefir gradually so the dough stays soft rather than sticky.
• Chill the covered dough for 30 to 40 minutes before rolling.
• Use a thick preserve, roll from the wide end, and seal the tip underneath each bagel.

Serving ideas

• Dust cooled bagels with icing sugar just before serving.
• Serve with black tea or herbal tea.
• Pair with coffee for a breakfast pastry plate.
• Add fresh fruit or berries on the side.

Storage

Cool fully before storing in a covered container. Keep pastries with a perishable filling refrigerated.

Ingredients and directions

How to tell when it is ready

The pastry should be lightly golden at the edges and firm enough to lift from the tray; cool it before dusting with icing sugar.

Tips

• Let the melted lard cool before mixing it with the egg and sugar.
• Add milk or kefir gradually so the dough stays soft rather than sticky.
• Chill the covered dough for 30 to 40 minutes before rolling.
• Use a thick preserve, roll from the wide end, and seal the tip underneath each bagel.

Troubleshooting

• If the triangles tear when rolled, chill the dough briefly before shaping.
• If the filling leaks, use a smaller spoonful and keep it away from the edges before rolling.

Substitutions

• Use a thick fruit preserve for the filling; a loose jam is more likely to leak while baking.

Serving suggestions

• Dust cooled bagels with icing sugar just before serving.
• Serve with black tea or herbal tea.
• Pair with coffee for a breakfast pastry plate.
• Add fresh fruit or berries on the side.

Make ahead

Chill the dough as directed before shaping. Keep the filled pieces cold while the oven heats if they have softened.

Storage

Cool fully before storing in a covered container. Keep pastries with a perishable filling refrigerated.

Choose a thick jam for the filling so it stays inside the pastry.