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Homemade crescent rolls, baked fresh with quality ingredients and stuffed with the most amazing filling make the most amazing fall bakes. Also, I love my newly discovered flavor combo of feta, honey, and fresh rosemary. And while testing the flavor combination for this specific pastry, I find it more than perfect with the caramelized figs.
And remember, when it comes to the filling for buttery flaky pastries, less is more. After all, you don't want to mask the butter flavor with too much filling.

Figs in a Blanket

Crescent Rolls

3 cups all-purpose flour, 375 g
2 tsp active yeast
1 tsp salt
¼ cup sugar
1 egg
⅓ cup cold milk
¼ cup cold water

14 tbsp cold butter for laminating

Figs Feta Filling:

½ cup feta cheese
½ cup cream cheese
3 tbsp honey
Fresh rosemary
1 tbsp butter
1 cup fresh figs- sliced in half

Caramelize sliced figs in butter over slow heat. With figs cut side down, let them caramelize for five minutes.
In a separate bowl combine feta, cream cheese, honey, and rosemary. Mix it with a fork and use it with the caramelized figs to fill the inside of the pastry rolls.


Instructions:

Combine everything in a bowl of a stand mixer and knead a smooth and supple dough. Flip it out on a clean surface and wrap it. Refrigerate it for one hour.

Sprinkle flour on a clean surface and spread the chilled dough into ¼ ¼-inch thickness. Grate cold butter over it or smear it in a soft form all over the dough. Fold it into thirds.

Roll it out again into around a quarter-inch thickness and fold it in thirds again. Repeat the process three more times. Wrap it again and let it chill for another 30 minutes.

Lastly, spread it into its final thickness of ⅛ inch and into a rectangular shape. Cut out the edges and mark it to the desired size. You can cut out 12-15 large rolls or 20 medium-sized rolls.

Mine are 16 inches long and 3.5 inches wide. Roll them out by first cutting a small slit at the wide tip and then rolling them into a crescent log. Roll them plain or with the desired filling in them.

Transfer them to a parchment-lined tray and set them on their ends. Cover loosely with a plastic wrap and let them double in a warm humid spot till they are doubled in size.

Once doubled in size. Brush their tops with an egg yolk and water glaze and bake. Bake them at 375°F for 20 minutes. Remove from the oven and enjoy your homemade freshly baked super crescent rolls.

Feast Well!