Krouasan Me Feta - Greek - Feta Croissants

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.