Krouasan Me Feta - Greek - Feta Croissants

Recipe by Baby Kato
READY IN: 30mins


  • 5
    (8 count) packages store bought croissant dough, raw (or)
  • Homemade Croissant Dough
  • 23
    teaspoon yeast, dry bakers
  • 23
    cup canned evaporated milk
  • 23
    cup water
  • 1 12
    tablespoons sugar
  • 2
    tablespoons olive oil
  • 12
    teaspoon salt
  • 1
    egg, beaten
  • Croissant Filling
  • 23
    lb feta cheese, mashed with a fork
  • Glaze
  • 1
    egg, beaten


  • *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.