Rabarberhorn (Rhubarb Crescent Pastries)
These crescent-shaped pastries are delicious - fluffy, pillowy soft, sweet and buttery, with a rhubarb filling that packs a flavor punch!
Ingredients
DOUGH
- 150 ml milk
- 2 tsp instant yeast (2.25 tsp active dry yeast, 17.5g fresh yeast)
- 1 large egg
- 1 egg yolk
- 50 grams sugar
- 1 tsp vanilla extract (or vaniljesukker, if you happen to have it!)
- 1/2 tsp salt
- 375 grams all-purpose flour
- 57 grams unsalted butter, softened
FILLING
- 400 grams rhubarb, chopped (about 3 stalks)
- 175 grams granulated sugar
- 1/2 tsp vanilla extract
- Pinch of salt
TOPPING
- 1 egg (for egg wash)
- Turbinado/demerara sugar (optional)
Instructions
FILLING
- Make your rhubarb filling ahead of starting your dough, so it has time to cool down in the fridge.
- Add chopped rhubarb, sugar, vanilla, and pinch of salt to a small pot on the stove.
- Cook on medium heat until the rhubarb has released its juices. Lower the heat and cook for at least another 15 minutes, possibly longer, until the rhubarb has softened and the mixture has thickened. You should be able to run a spatula along the bottom of the pot and see the bottom for a few seconds before the mixture runs back together.
- Transfer the rhubarb filling to a separate bowl and let it cool down for at least 20 minutes at room temperature, then transfer to the fridge to cool completely. While it is cooling, start making the dough.
DOUGH
- To prepare the dough: heat up the milk, either in the microwave or in a saucepan, until it is "fingervarm" (finger warm), meaning it should feel warm to the touch but not hot. You don’t want to kill the yeast! Add the yeast and stir to dissolve. Let it rest 5-10 minutes until it begins to froth and bubble a little bit. You can also add a few teaspoons of sugar to help it along; just add some from the total amount of sugar for the dough! (If your yeast doesn’t do anything, it may be expired. Check the expiration date on the package and start over with new yeast!)
- Combine the egg, egg yolk, sugar, vanilla extract, and salt in a large bowl, or the bowl of a stand mixer. Mix well.
- Add the milk and yeast mixture to the egg mixture and whisk to combine.
- Add in the flour, stirring with a wooden spoon (or using your mixer). Once the dough starts to come together, you can start kneading.
- Add the softened butter and knead until smooth and elastic, probably around 5-10 minutes. If you prefer not to get your hands messy and covered in butter, feel free to use a stand mixer for this step!
- Add a bit of flour if the dough sticks to your hands or the surface, or the sides of the stand mixer bowl. The texture of your dough before its first rise should be soft and smooth, not sticky and not too dry.
- Cover and let your dough rise for about 45 minutes, or until doubled in size. You can also use the "poke test" to determine whether the dough is ready (when you poke the dough, it creates an indentation without springing back immediately).
ASSEMBLY
- Once the dough has doubled in size, turn out the dough onto a clean work surface. Divide the dough into 2 equal pieces.
- Roll each piece into a circle, about 1/4" in thickness, or about 10 inches in diameter.
- Cut the circle into 6 equal triangles (like a pizza).
- To shape the "horns" or rolls, start by rolling out each triangle with a rolling pin to get more surface area - you are just flattening the dough here to make it easier to roll up.
- Place 1-2 tablespoons (you can start with less until you get the hang of it!) of the rhubarb filling on the widest end of the triangle.
- Roll up the triangle towards the point, fully enclosing the rhubarb in the crescent. If a little bit leaks out, it's also totally fine.
- Place on a baking sheet prepared with parchment paper, making sure the point is tucked underneath so it doesn't unroll!
- Tuck the ends of the pastry towards the center to form more of that moon shape. Once all rolls have been shaped (you will likely need two baking sheets, with 6 pastries on each), leave to rise for another 45 minutes or until doubled in size.
- While the pastries are proofing, preheat oven to 350 degrees F (175 degrees C).
- Prepare the pastries by egg washing them.
- Then, sprinkle over some turbinado or demerara sugar. This gives the top a nice sweet crunch!
- Bake for about 15 minutes until golden brown. Make sure to adjust the oven racks if baking both batches at the same time (or make sure to rotate and switch the baking sheets halfway through), otherwise bake the sheets one at a time in the middle rack of the oven. Place on a cooling rack when done to cool off slightly. Enjoy!
