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
Yields:
Units:

ingredients

  • 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
  • 4 cups bread flour
  • Croissant Filling

  • 23 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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RECIPE MADE WITH LOVE BY

@Baby Kato
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@Baby Kato
Contributor
"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."
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  1. Mom2Rose
    Aussie Swap #85: Outstanding savory treats! I made these alongside a nice salad and they were delicious!
    Reply
  2. Baby Kato
    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.
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