Delicious Filled Crescent Rolls

Filled Crescent Rolls


  • 1 cup sour cream
  • 1/2 lb margarine or butter or shortening
  • 1/2 tsp baking soda 
  • 1-2 tsp lemon juice
  • flour, approximately 3  cups


  1. Combine 2 cups of flour and margarine. Grind by hands to small pieces.
  2. Mix baking soda and lemon juice for reaction. Add mixture and sour cream to the flour/margarine.
  3. Mix dough quickly, adding the rest of  flour. 
  4. Put dough into refrigerator at list for 30 minutes.
  5. Get your favorite filling ready for rolls. It can be either canned poppy seeds filling or pitted sour cherries, drained.
  6. Dust a large cutting board with small amount of flour, put the dough and roll very thin (2 mm would be perfect).
  7. Using a pastry wheel, cut the dough into triangles of desired size.
  8. Fill each triangle with desired filling. Roll and form a crescent shape cookies.
  9. Put each roll onto lightly greased baking pan / cookie sheet.  
  10. Bake in preheated to 350 degrees F for 16-17 minutes. Don’t over-bake, it should be light color.
  11. Let rolls cool down. Sprinkle  with powdered sugar. 
  12. Enjoy!

Note: You may also use crashed nuts mixed with sugar filling as well.



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    • Adriana on August 4, 2016 at 9:45 pm
    • Reply

    At what temperature should the crescent rolls be baked? You have 30 degrees F which is obviously incorrect.

      • on August 4, 2016 at 9:54 pm
      • Reply

      Oh, thank you so much for noticing; somehow the number 5 dropped out of 350. It’s fixed now 🙂

    • Adriana on August 5, 2016 at 11:20 pm
    • Reply

    When do you add the sour cream? It’s listed as an ingredient but not included in the making of the dough. Also, is sugar not added in the dough mixture at all?

      • on August 5, 2016 at 11:31 pm
      • Reply

      Sour cream is added when mixing all ingredients (it’s added now to this step).
      Sugar is not used at all for this dough. It’s enough to use sweetened filling and sprinkle with powdered sugar. Believe me, it’s super delicious.

    • Adriana on August 6, 2016 at 12:31 am
    • Reply

    Thank you. I also like your recipe for paska. I will try it next Easter. May I suggest the spelling of raisins be corrected? There is no “g” in that word and it’s misspelled several times throughout the recipe. It’s not a big problem but it will look more credible when I share it with my friends.

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