Krouasan Me Feta - Greek - Feta Croissants
These delightful croissants are not sweet, and make a wonderful addition to any meal.
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- 5 (8 count) packagesstore bought croissant dough, raw (or)
- 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
- 1 egg, beaten
HOMEMADE CROISSANT DOUGH
If using packaged croissant dough, preheat oven to 350°F (180°C) and skip to step 2.
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).
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.
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.
Try these croissants with your favorite filling, chocolate, almond paste, preserves, jams, lemon/lime/orange curds or other cheeses.