Krouasan Me Feta - Greek - Feta Croissants
"This recipe is posted here for play in ZWT9 - Greece. This recipe is from website : greekfood.about.com
These delightful croissants are not sweet, and make a wonderful addition to any meal."
- Ready In:
- 30mins
- Ingredients:
- 11
- Yields:
-
40 small crossiants
ingredients
- 5 (8 count) packages store bought croissant dough, raw (or)
-
Homemade Croissant Dough
- 2⁄3 teaspoon yeast, dry bakers
- 2⁄3 cup canned evaporated milk
- 2⁄3 cup water
- 1 1⁄2 tablespoons sugar
- 2 tablespoons olive oil
- 1⁄2 teaspoon salt
- 1 egg, beaten
- 4 cups bread flour
-
Croissant Filling
- 2⁄3 lb feta cheese, mashed with a fork
-
Glaze
- 1 egg, beaten
directions
-
*Please Note:
- If using packaged croissant dough, preheat oven to 350°F (180°C) and skip to step 2.
-
Step 1: Make the Dough:
- Combine the evaporated milk and water in a bowl. Add sugar, yeast, salt, and oil and stir with a wooden spoon or hands until yeast dissolves.
- Stir in beaten egg, and add 4 cups of flour. Knead in the bowl with hands, adding flour if needed, until the dough is smooth and does not stick to hands (about 4 minutes).
- This is a fairly firm dough, however it will start to rise quickly. On a floured work surface, knead the dough to form into a long loaf shape.
- Cut into 5 equal parts. Roll each piece of dough into a 12-inch diameter circle, using flour to keep the rolling pin from sticking.
- Cut the circles in quarters, and cut the quarters in half to make 8 triangles.
- Preheat oven to 350°F (180°C).
-
Step 2: Add filling:
- Take a teaspoon-size piece of the mashed feta with fingers and squeeze to compress.
- Place the cheese 1/2 inch in from the wide end of the croissant triangle.
- Roll the dough toward the narrow end over the cheese and pinch outer edges.
- This will prevent the cheese from oozing out during baking.
- Place on an oiled or nonstick cookie sheet, with the end of the dough tucked under.
- Brush the tops of the croissants with beaten egg and bake at 350°F (180°C) for 15-20 minutes until nicely browned. If the tops darken too quickly, cover with foil.
- Please Note: To increase the recipe, increase all ingredients equally.
- If you prefer larger croissants, divide the dough into fewer pieces, roll out to larger circles (about 1/16th of an inch thick) and increase amount of filling per croissant.
- Alternative fillings: Try these croissants with your favorite filling, chocolate, almond paste, preserves, jams, lemon/lime/orange curds or other cheeses.
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Reviews
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Aussie Swap #85: Outstanding savory treats! I made these alongside a nice salad and they were delicious!
RECIPE SUBMITTED BY
I am a very lucky lady. I recently moved to a very small town in New Brunswick, Canada with my wonderful husband who is my best friend.
Very fortunate to have a cherished son, wonderful daughter in law and adorable granddaughter and cute wee grandson. We are very blessed.
A big thank you to everyone that has made my recipes... hope you enjoyed them.
