Cacio e Pepe Crescents
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Cacio e Pepe Crescents are delicious homemade flaky crescent rolls with a twist everybody loves!
Holidays are perfect time to indulge the food we love. It is not because they are complicated to make; no, it’s that some recipes are traditionally kept for the special occasions for ages and they all make this time of the year very special. With or without snow.
So it happens with these crescent rolls. They ask for a bit more time than usual but are filled with parmesan or pecorino, grated cool unsalted butter, and ground black pepper.
Here are the most important stages of the process:
Once your final fifth rounded rolled dough is on the top the most of the work is done.
All you have to do is roll it out to have a rounded dough, 18 inches in diameter, cut and roll your flaky dough to get 16 crescents and bake.
As about the cheese, we prefer parmesan. It is typically aged longer, making it harder and giving it a nutty, sweeter, and more mellow flavor, whereas younger Pecorino has a sharper, saltier, and more pungent taste.
Once you decide to make the crescents, you’ll decide which option is the best for you, of course.
In case you look for more crescents with a twist, here they are:
Perfect Pumpkin Cream Cheese Crescent Rolls
Cacio e Pepe Crescents
Cacio e Pepe Crescents are delicious homemade flaky crescent rolls with a twist everybody loves!
Ingredients
- 3 ¼ cup 00 flour
- 1 cup milk, room temperature
- ¾ Tbsp dry yeast
- Pinch of sugar
- 8 Tbsp vegetable oil (I used avocado oil)
- 1 ½ tsp Pinch of salt
- 6 Tbsp cold butter
- ½ cup pecorino or parmesan
- Freshly ground black pepper to taste (I used 1 Tbsp)
- 1 egg yolk and 2 Tbsp milk for the egg wash
Instructions
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On clean working surface, combine, using your hands, flour, milk, yeast, sugar, oil, and salt. Form a compact dough and leave to rest at room temperature for 1 hour.
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Knead your dough again and separate to have 5 little balls of the same size. Total dough weight before cutting was 777 grams. Once divided, each ball has 155 grams approx.
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Knead your balls again and start to roll out the first one, using your rolling pin. No need to flour the surface before. The first you roll is 11 inches wide.
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Sprinkle it with ¼ of cheese and ground black pepper. Grate ¼ of cold butter over the dough.
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Next to the first layer, roll out the circle of the same size and lay it on the first one already sprinkled with cheese, black pepper and butter.
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Sprinkle it again with cheese, black pepper, and butter.
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Repeat the same steps with the rest of two layers.
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The 5th one (the last) dough you roll serves to cover them all.
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Now, using your rolling pin again, press and roll out all the layers together. This way, you get the circle of 18 inches in diameter.
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Cover two cookie baking sheets with parchment paper and leave aside.
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Cut your circle to have 16 triangles as you can see on the photo above.
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Roll each one to have a crescent, starting from the outside towards the center. Make sure the top of your crescent roll is under the crescent.
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Place your cacao and pepe crescents on two baking sheets and leave them to rise for 20 minutes.
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Meanwhile, preheat the oven to 200 C/ 392 F.
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Prepare the egg wash in a mug.
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Brush your crescents with egg wash and sprinkle with cheese if any leftovers. Avoid ground black pepper since it may burn and make your snack taste bitter.
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Bake for 23 minutes.
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Leave to cool a bit and serve. Before serving, you may sprinkle some ground black pepper over the crescent rolls.
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