Food & Drinks

4x creative with a can of Danerolles

In the past, they would regularly come to our table. And it wasn't the smell of freshly baked dough that made me happy, but the familiar ’pop’ I heard as I carefully walked down the stairs in my slippers. The sound of a fresh can of Danerolles. Nowadays, of course, you make me many times happier with a crispy fresh French version, preferably still warm and under the blankets with a strong espresso by my side, but there is still often a can in my fridge. Not for a basic croissant sandwich (because you can't really call it a croissant), but definitely for other treats. Craving something delicious from the oven? Then try one of these variations.

1. Cinnamon rolls (all-time favorite on earth)

  • 1 can of Danerolles
  • 50 grams of soft butter
  • 1 tsp cinnamon
  • 60 grams of light brown sugar
  • Glaze
  • 100 grams powdered sugar
  • 1 tsp vanilla extract
  • 2 tbsp water

1. Preheat the oven to 180 degrees.
2. Open the can of Danerolles and roll out the croissant dough on your work surface. Pinch the seams closed and press them well.
3. Mix the cinnamon into the butter and spread it on the croissant dough. Then evenly distribute the sugar over the butter mixture.
4. Roll the croissant dough back up and make sure the seams stay closed.
5. Cut the roll into six equal pieces with a sharp knife and place them on a baking sheet lined with parchment paper.
6. Bake the cinnamon rolls for 12 minutes. In the meantime, make the glaze by mixing the powdered sugar, vanilla, and water together.
7. Remove the rolls from the oven and drizzle the glaze over the rolls.
8. They are the ABSOLUTE best when warm.

2. Sweet rolls with lemon curd

  • 1 can of petit pain au chocolat
  • jar of lemon curd
  • 1 beaten egg
  • 2 tbsp granulated sugar
  • zest of 1 lemon

1. Preheat the oven to 180 degrees.
2. Remove the packaging from the petit pains and set the chocolate sticks aside.
3. Dust your countertop with a little flour and roll out the dough. Cut along the cutting edge with a knife.
4. Take a muffin tin and line it with paper muffin liners.
5. Spread some lemon curd on each piece of dough, but leave the edges free.
6. Roll up and place the roll on its side in a mold.
7. Brush the tops and visible sides with the beaten egg and sprinkle a little sugar and some lemon zest on top.
8. Bake the rolls for 15 minutes until golden brown.
9. They are the best when warm.

3. Super quick and simple empanadas

  • 1 can of Danerolles Super Croissants
  • 1 red onion, finely chopped
  • 300 grams of ground beef
  • 2 cloves of garlic
  • tin of tomato puree
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper
  • a pinch of salt
  • egg
  • olive oil

1. Preheat the oven to 180 degrees.
2. Sauté the onion in some olive oil until translucent.
3. Add the garlic and after a few minutes also the ground beef.
4. Once the beef is cooked, add the tomato paste and the spices.
5. Open the can of croissant dough, roll out the dough, and cut the slices along the lines.
6. Distribute the meat mixture over the triangles and then fold the points inward. Press the edges well.
7. Brush the packages with the beaten egg and bake them in the oven for 15 minutes until cooked through.

4. Stuffed cheese rolls

  •  Danerolles Petits Pains White
  • ball of mozzarella
  • bag of grated cheese
  • 2 tablespoons of herb butter
  • fresh parsley
  • 1 beaten egg

1. Preheat the oven to 200 degrees.
2. Tear the mozzarella into six pieces.
3. Remove the dough from the can and roll it out.
4. Spread all the pieces with the melted herb butter and place the mozzarella and a heap of grated cheese in the center.
5. Sprinkle some parsley over the cheese.
6. Fold the dough tightly and shape it into a ball.
7. Place the balls on a baking sheet lined with parchment paper.
8. Brush the balls with the beaten egg and bake them until golden brown for 15 minutes.

Image: Fresh Times