Sweet Argentine crescent pastries.
Buttery, slightly sweet crescent-shaped pastries brushed with a sugar syrup glaze. A Buenos Aires breakfast staple.
Serves 12
Mix flour, yeast, sugar, eggs, and milk. Laminate with butter, chill, and fold three times.
Roll out, cut triangles, and roll into crescent shapes.
Bake at 190C for 15-18 minutes. Brush with warm sugar syrup.
Keep butter cold during lamination for flaky layers.
Fill with dulce de leche or ham and cheese.
Best eaten same day. Freeze dough for up to 1 month.
Per serving (80g) · 12 servings total
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