Crescent Rolls with Rosewater Ice Cream

Name: Crescent Rolls with Rosewater Ice Cream
Yield: 12
Ingredients: Butter (for greasing); For the dough; 4 eggs (separated whites and yolks); 1/2 cup of sugar (90g); 2/3 cup of all-purpose flour (80g); 1 tablespoon of active dry yeast; Sugar (for dusting); 1 cup of rosewater ice cream (320g for the filling); 1/2 teaspoon of confectioner's sugar (for dusting)

1
Butter (for greasing)
2
For the dough
3
4 eggs (separated whites and yolks)
4
1/2 cup of sugar (90g)
5
2/3 cup of all-purpose flour (80g)
6
1 tablespoon of active dry yeast
7
Sugar (for dusting)
8
1 cup of rosewater ice cream (320g for the filling)
9
1/2 teaspoon of confectioner's sugar (for dusting)

Ingredients

1
Butter (for greasing)
2
For the dough
3
4 eggs (separated whites and yolks)
4
1/2 cup of sugar (90g)
5
2/3 cup of all-purpose flour (80g)
6
1 tablespoon of active dry yeast
7
Sugar (for dusting)
8
1 cup of rosewater ice cream (320g for the filling)
9
1/2 teaspoon of confectioner's sugar (for dusting)

Directions

1
Preheat the oven to 350°F (medium)
2
Grease a baking sheet with butter, measuring 26.5 cm x 40 cm. Reserve
3
Make the dough: in a mixer, beat the egg whites until stiff
4
Add sugar and mix well
5
Add yolks and continue beating until a soft mixture forms
6
Sift flour and yeast over the mixture and mix delicately
7
Place the dough on the prepared baking sheet and bake in the preheated oven for about 30 minutes or until lightly golden brown on top and sides
8
Remove from the oven and after 3 minutes, unmold onto a floured surface dusting with sugar
9
With the help of the cloth, roll the dough into a smaller size and let it cool to maintain its shape
10
In a small saucepan, warm the ice cream over medium heat, stirring constantly, until melted
11
Unroll the dough and spread the ice cream on top
12
Roll up again with the help of the cloth and let the filling cool.Transfere the crescent rolls to a serving dish, dust with confectioner's sugar, and serve
13
151 calories per slice