CakeChristmas
CakeChristmas
Vanilla shortbread croissants, small and powdered with icing sugar. One is cut in half to reveal a thin orange line of marmalade inside the crumbly biscuit, with no drips.
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Cakes with surprises / Cookies & cupcakes

Vanilla Crescent Biscuits with a Hidden Orange Filling

A recipe by CakeChristmas / Updated on 30 October 2026.

The half-moon shortbread paste encloses a very fine line of orange marmalade.

24 shortbread croissants filled with a thin line of orange / Shortbread dough without egg shaped in croissants

12Indicative portions
45 minPreparation
32 minBaking
1 hour 30 minutesRest & Cooling
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Dessert in this mood

Each portion is flattened, garnished with a small line of marmalade and then folded and curved before cooking.

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Original quantity: 12 servings.

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Preparation

  1. Mix butter, 60 g of icing sugar and vanilla. Stir in flour and almonds to obtain a soft paste; refrigerate for 45 minutes.
  2. Divide the cold dough into 24 servings. Flatten each portion into an oval of about 8 x 3 cm. Place in the center a line of 2.5 g of marmalade, over 5 cm, leaving the edges clean.
  3. Fold the long sides around the marmalade, pinch the joints and ends and then roll very gently. Run each pudding in half-moon, solder underneath. Refrigerate for 15 minutes.
  4. Cook on two successive baking tray at 170 °C for 14 to 16 minutes each. The extremities should barely brown.
  5. Leave to cool for only 5 minutes: they are fragile when hot. Mix the two finishing sugars and gently roll the croissants.
  6. Cool completely on wire rack. Share a crescent in the center to show off the fine orange trim, without waiting for a liquid heart.

Preserve and Serve

4 days canned in a cool, dry room.

Baking tips for this recipe

  • Preheat the oven according to the plug and prepare the mold before mixing the last ingredients.
  • Uses the dimensions and cooking mode indicated: a higher or wider mold changes the cooking of the center.
  • Follow the visual cues of step by step in addition to the duration. Respect the intended cooling before unmoulding or decorating.

Substitutions and variations

To replace a main ingredient, choose another sheet designed with the one you want to use. Changing the proportions of fat, sugar or liquid can change the hold of the dessert.

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