There are certain smells that instantly take me back to childhood, and one of them is the irresistible aroma of freshly baked crescent rolls filled with chocolate. For me, this Romanian chocolate filled crescent rolls recipe brings back memories of high school morning breaks, when I would run to the little bakery at the ground floor to get some. The rolls were still warm, stacked in tall piles, with chocolate oozing from the middle. They were simple, delicious, and always felt like a little treat.
Later on, those freshly baked delights were replaced by the factory-made 7 Days croissants which were smaller, with a cardboard texture, with barely any chocolate filling inside. As convenient as they were, they could never compare to the indulgent, bakery made rolls with their buttery dough and generous swirl of Finetti, which is the Romanian spread chocolate brand. This recipe is my way of bringing that joy back into the kitchen.
If you’ve never made sweet rolls before, don’t worry. These are much easier than they look, and the dough is incredibly forgiving. Plus, your kitchen will smell like a bakery, which is always a win!
Ingredients for the Romanian Chocolate Filled Crescent Rolls Recipe
For this recipe you will need 120 ml of warm milk, around 350 to 400 grams of flour, and 100 grams of sugar. The rise of the dough comes from 7 grams of instant yeast, which works beautifully with the milk, sugar, and a little flour starter. You’ll also need 75 grams of melted unsalted butter, two eggs, and a pinch of salt for balance. To help the dough rise smoothly, a drizzle of vegetable oil is used to grease the bowl. And of course, the star of the recipe, a jar of Finetti or your favourite chocolate spread for the filling. Don’t worry, Nutella works just fine if you are outside of Romania.
This amount of dough makes 6 to 8 generously sized rolls, perfect for a family breakfast or an afternoon snack.
How to Make Romanian Chocolate Filled Crescent Rolls
Begin by setting aside 4 tablespoons of flour and 2 tablespoons of sugar. Warm the milk gently—it should be lukewarm, not hot—and mix it with the yeast, the reserved flour, and sugar. Cover this starter and let it rest for about 20 minutes, until it becomes frothy and bubbly.
In the meantime, melt the butter and let it cool. Once the starter is ready, add the cooled melted butter, the rest of the sugar, the eggs, and a pinch of salt. Start incorporating the flour gradually, kneading the dough for about 15 minutes, until it becomes soft, elastic, and easy to work with. Grease a bowl with a little vegetable oil, place the dough inside, brush lightly with oil, cover, and leave to rise for around an hour, or until it has doubled in size.
After rising, divide the dough into smaller portions and roll each into a thin round. Cut each round into triangle shapes, much like slicing a pizza. Place a spoonful of chocolate spread at the base of each triangle, then roll it up tightly to form a crescent. Tuck in the edges slightly to create the classic shape.
Preheat your oven to 180°C. Arrange the crescents on a baking tray lined with parchment paper, brush with beaten egg yolk for a glossy finish, and bake for about 20 minutes, until golden brown and beautifully puffed.
Serve them warm, with the chocolate still gooey inside, or let them cool and enjoy with a cup of coffee or milk.
Notes and Tips
- Make sure the milk is warm but not hot when mixing with the yeast, otherwise it will kill it and the dough won’t rise.
- Chocolate spread is the classic filling, but you can also try different jams.
- Don’t skip brushing the tops with egg yolk as it gives them that gorgeous golden bakery look.
- These rolls are best enjoyed the same day, but you can also reheat them in the oven for a few minutes to bring back their fluffiness.
Romanian Chocolate Filled Crescent Rolls – Cornuri cu Ciocolata
Ingredients
- 120 ml warm milk
- 350-400 gr flour
- 100 gr sugar
- 7 gr instant yeast
- 75 gr unsalted butter
- 2 eggs
- 1 egg yolk for brushing the pastry
- 1 pinch of salt
- vegetable oil for greasing
- 1 jar chocolate spread
Instructions
- Separate 4 tbsp of flour and 2 tbsp of sugar. Warm the milk (not hot) and mix with yeast, reserved flour, and sugar. Cover and rest for 20 minutes until frothy.
- Melt the butter and let it cool. Add to the yeast mixture along with the remaining sugar, eggs, and salt.
- Gradually add the flour, kneading for about 15 minutes, until the dough becomes soft and elastic.
- Grease a bowl with oil, place the dough inside, brush lightly with oil, cover, and leave to rise for 1 hour.
- Divide the dough into smaller portions, roll each into a thin round, and cut into triangles (like pizza slices).
- Place a spoonful of chocolate spread at the base of each triangle, then roll into a crescent shape, tucking in the ends.
- Preheat the oven to 180°C. Place crescents on a baking tray lined with parchment, brush with beaten egg yolk, and bake for 20 minutes, until golden brown.
- Serve warm with gooey chocolate inside, or cooled with coffee or milk.
FAQ
Can I make the dough ahead of time?
Yes, you can prepare the dough, let it rise once, then refrigerate it overnight. Shape and bake the next day.
Do I have to use chocolate spread?
Not at all, any chocolate spread, jam, or even savoury fillings like cheese can work beautifully.
How do I store leftover rolls?
Keep them in an airtight container at room temperature for up to two days. For longer storage, freeze them and reheat before serving.
Can I double the recipe?
Absolutely. Just double the ingredients, but make sure you have enough baking trays ready.
For more similar recipes, check out my recommendations below:
- Romanian macaroni pudding with sweet cheese recipe
- Romanian pancakes recipe
- Romanian caramel and walnut wafers recipe
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