Description
These crescents feature a golden, flaky homemade pastry filled with savory sausage and creamy cheese, perfect for brunch, snacks, or gatherings. Easy to make and irresistibly delicious, they combine crispy and creamy textures in every bite.
Ingredients
- 2 ½ cups all-purpose flour (312 g), sifted
- 1 cup cold unsalted butter (226 g), cut into small cubes
- ½ cup ice-cold water (120 ml)
- 1 tsp salt
- 1 tbsp granulated sugar (optional)
- 12 oz ground sausage (340 g), preferably breakfast sausage
- 8 oz cream cheese (226 g), softened
- 1 cup grated sharp cheddar cheese (113 g)
- 2 cloves minced garlic
- 2 tbsp chopped fresh parsley (optional)
- ½ tsp freshly ground black pepper
- ½ tsp onion powder (optional)
Instructions
- Prepare the Pastry Dough (15 minutes): In a large bowl, mix sifted flour, salt, and sugar. Cut cold butter into the flour using a pastry cutter or two forks until mixture resembles coarse crumbs with some pea-sized pieces. Slowly add ice-cold water, one tablespoon at a time, mixing gently with a fork until dough just comes together. Do not overwork. Gather dough into a ball, flatten into a disk, wrap in plastic, and chill in fridge for 30 minutes.
- Make the Filling (10 minutes): Heat a non-stick skillet over medium heat. Add ground sausage and minced garlic, breaking up with a spatula. Cook until browned and cooked through, about 6-8 minutes. Drain excess fat and transfer to a bowl. Let cool slightly.
- Mix the Filling: Once sausage is warm but not hot, stir in softened cream cheese, grated cheddar, parsley, black pepper, and onion powder. Mix until well combined and creamy.
- Roll Out the Dough (10 minutes): Lightly flour work surface and roll out chilled dough into a 12-inch (30 cm) circle about ¼ inch (6 mm) thick. Press cracks gently to repair.
- Cut and Fill Crescents: Cut circle into 8 equal triangles using a sharp knife or pizza cutter. Spoon about 2 tablespoons of filling onto wide end of each triangle. Spread slightly but do not overfill.
- Roll Crescents: Starting at wide end, roll each triangle tightly toward point. Place crescents point-side down on prepared baking sheet. Optionally brush with beaten egg or milk for golden crust.
- Bake (15-20 minutes): Preheat oven to 375°F (190°C). Bake crescents until golden brown and flaky, about 15-20 minutes.
- Cool and Serve: Remove from oven and cool 5 minutes on baking sheet before transferring to wire rack. Serve warm or at room temperature.
Notes
Keep butter and water cold for flaky pastry. Chill dough before rolling and filling to prevent stickiness and tearing. Do not overfill crescents to avoid leaks. Drain excess fat from sausage to prevent soggy filling. Optionally brush with egg wash for a shiny golden crust. Store leftovers in airtight container in fridge up to 3 days; reheat in oven to maintain crispiness. Crescents freeze well; bake from frozen adding a few extra minutes.
- Prep Time: 25 minutes
- Cook Time: 15-20 minutes
- Category: Snack
- Cuisine: American
Nutrition
- Serving Size: 1 crescent
- Calories: 275
- Sugar: 2
- Sodium: 400
- Fat: 20
- Saturated Fat: 10
- Carbohydrates: 15
- Fiber: 1
- Protein: 9
Keywords: sausage crescents, cream cheese crescents, flaky pastry, savory snacks, homemade pastry, easy crescent recipe, brunch recipe, game day snacks