Homemade jam cake recipes – how to make apricot jam crescent cookies. Crescent jam cookies recipe to bake jam cake filled with sweet apricot jam and sprinkled with vanilla sugar in Italian/Hungarian/German style.
Learn in this video how to make apricot jam cookies from scratch by using a yummy and easy crescent jam cookies recipe!
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1) 1.3 kg / 45 oz of shortcrust pastry with lard, made from 600 g / 21 oz of flour (3 cups) – see how to make shortcrust pastry with lard (whoever wants, can use shortcrust pastry with butter)
2) 2-3 tbsp of all-purpose flour for the work surface
3) 100 g / 3.5 oz of jam
4) 100 g / 3.5 oz of vanilla caster sugar
1) after you prepare it, cut the dough into two equal pieces
2) sprinkle flour on the work surface and spread a piece of dough into a thin sheet of about 1 cm / 0.4 inches
3) cut the edges of the dough sheet to be straight (cut pieces can be reused)
4) cut the dough sheet into squares with 8-10 cm / 3-4 inches width
5) put on each square about half a teaspoon of apricot jam (I recommend homemade jam or commercial jam with VERY low gelatin content) – another kind of jam can be used as well
6) fold each square filled with jam twice (see video) and bend the ends to get the shape of a crescent
7) put the jam cookies in a tray with baking paper, then place the tray in the preheated oven at 180 C / 360 F and bake the jam cake until browned (10-15 minutes)
8) meanwhile, do the same with the other piece of pastry
9) leave the delicious apricot jam crescent cookies to cool for about 5 minutes
10) meanwhile, bake the second tray with cake
11) coat each jam cookie with vanilla caster sugar while it’s warm, shake off the excess sugar and place on a platter
12) proceed the same with the jam cookies in the second tray
This type of jam cookies has Austrian origin. The cake became very popular throughout Eastern Europe and the Balkans during the Habsburg Empire and is now one of the most beloved homemade cakes in many regions.
The most refined recipe, the original one, uses shortcrust pastry with butter, but because of the high cost of butter, the people have transformed the authentic recipe and prepared dough with lard, an ingredient that is much cheaper and found in many households in which were sacrificed pigs at Saint Ignatius on December.
Apart from the low price, the lard also has the advantage of making very frail cakes. Although this jam cake can be consumed immediately, it becomes much better after a few days because the dough becomes very fragile. Kept in a cool place, the delicious jam cookies with lard are good to eat even a few weeks without altering!
Since it’s prepared with lard, this jam cake is usually made in winter. In my childhood, it was never absent from the Christmas table, but my grandmother prepared it until late spring or as long as she had lard and jam in the pantry…
When making this cake, I recommend you buy quality lard, without water in the composition. Also, the jam must be of high quality, viscous, with a very high fruit content. The original version is made with apricot jam, but you can also use other fruit sweetness if you like so.
Another similar recipe, namely jam cookies with plum marmalade, is made similar but with another type of dough and competes in my preferences with these apricot jam crescent cookies (see how to make jam cookies with plum marmalade).
The best dough for jam crescent cookies is considered the shortcrust pastry with lard because the cakes remain soft for long time.
Enjoy the apricot jam crescent cookies made with sweet shortcrust pastry with lard!
Read more about the origins of the jam crescent cookies here.