Krouasan Me Feta Greek Feta Croissants Recipes

KROUASAN ME FETA - GREEK - FETA CROISSANTS

Steps:

• *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.

ALMOND CROISSANTS

Steps:

• Heat over to 375 degrees F.
• Lightly grease 2 cookie sheets.
• In small bowl, combine ground almonds, 1/2 C powdered sugar, 1 egg white and 1/2 t.
• almond extract.
• Separate dough into 16 triangles. Spread scant 1/2 t margarine over each triangle to within 1/2 inch of edges.
• Spread about 2 t almond mixture over margarine.
• Roll up, starting at shortest side of triangle and rolling to opposite point.
• Place rolls point side down on prepared cookie sheets; curve each into crescent shape.
• Combine remaining egg white and water, brush over rolls. Place sliced almonds on rolls.
• Bake at 375 degrees F for 10 to 15 minutes or until golden brown.
• In small bowl, blend glaze ingredients until smooth, drizzle over warm rolls.

CREAM CHEESE "CROISSANTS"

Steps:

• Cream butter, cream cheese and sugar until soft.
• Sift in flour and mix until combined.
• Gather into a ball; divide dough in half.
• Flatten each half, wrap in greaseproof paper and refrigerate for at least 30 minutes.
• Meanwhile, make the filling.
• Mix together the chopped walnuts, brown sugar and cinnamon.
• Set aside.
• Preheat oven to 375 degrees.
• Grease 2 baking sheets.
• Working with half of the mixture at a time, roll out thinkly into a circle (about 11in diameter).
• Trim the edges with a knife using a dinner plate as a guide.
• Brush the sufacewith the egg white glaze and then sprinkle evenly with half the filling.
• Cut the circle into quarters and each quarter into 4 sections, giving a total of 16 triangles.
• Starting from the base of the triangles, roll up to form spirals.
• Place on the sheets and brush with the remaining glaze.
• Sprinkle tops with granulated sugar.
• Bake until golden, 15-20 minutes.
• Cool on a rack.

GLUTEN-FREE CROISSANTS

Steps:

• Combine first seven ingredients and blend well.
• Scoop 1 cup of this flour mixture into a medium mixing bowl. Add yeast and sugar to this cup of flour mixture and blend thoroughly. Combine milk and eggs and add them to this mixture. Add melted butter and beat until smooth. Reserve.
• In a separate bowl, cut cold butter into remaining flour mixture until butter pieces are the size of large peas. Pour in liquid batter and stir or beat until moistened throughout. Cover and refrigerate for 4 hours or overnight.
• Remove dough from refrigerator and press into a compact ball on a surface that has been lightly covered with rice flour. Divide dough into 3 equal parts. Roll each third into a 12-inch circle with a rolling pin. Cut each circle into 8 pie-shaped wedges.
• Separate wedges and roll out each wedge through the length of the piece so that it is about 1/8th-inch thick.* Brush each wedge with gently warmed fruit spread, if desired. Then roll up each wedge toward the point. Shape into a crescent by curving the edges.
• Set croissants on an ungreased baking sheet or a sheet lined with parchment paper. Cover with plastic and let them rise at room temperature until doubled. (This may take 2 hours if the room is cool.)
• Preheat oven to 400 degrees. Brush each croissant wedge with egg beaten with cold water. Place croissants in preheated oven and immediately lower oven temperature to 350 degrees. Bake 15 to 20 minutes or until golden.

KROUASAN ME FETA - GREEK - FETA CROISSANTS

Steps:

• 1. *Please Note:. If using packaged croissant dough, preheat oven to 350°F (180°C) and skip to step 2.
• 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).
• 3. 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.
• 4. 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.
• 5. Alternative fillings: Try these croissants with your favorite filling, chocolate, almond paste, preserves, jams, lemon/lime/orange curds or other cheeses.

EASIER THAN THE EASIEST CHOCOLATE CROISSANTS

Steps:

• Unroll the dough and separate it into 8 triangles. Place about 10 chocolate chips on the long end of each triangle and roll the dough up around the chocolate, to the small end.
• Transfer the croissants to a baking sheet (lined with parchment paper, for easier cleanup).
• Bake as directed on the tube (usually 375 degrees F for 10 to 12 minutes).
• Serve warm or at room temperature.

BUTTERY AND FLAKY FRENCH CROISSANTS

Steps:

• · With a mixer (or by hand), mix together the flour, salt, sugar, yeast and milk. Don't let the yeast touch beforehand the sugar or salt.
• · Knead until the dough is well bounced and no longer sticks. If after having kneaded well you still feel the dough is wet or sticky, add a little flour (lightly). You must knead well because this is what will give softness to your croissants.
• · Make a beautiful ball of the dough and leave it on a corner of your work surface while you prep the margarine. Later, when you marry the margarine and the dough, both should be at the same temperature.
• · Take a piece of parchment paper. Place your 300g (1.1 lb) of firm margarine in the center and beat/loosen it with your roller. Next, fold tightly the parchment paper into a squared envelope (leave space between the margarine and the 4 edges of the envelope because the margarine is about to be spread further). With your roller, spread the margarine within the parchment envelope. Shape it into a square of homogenous thickness.
• · Make a (large) cross incision with a sharp knife on top of the ball of dough and open up the ball from its center outward. As you open up the ball, try to reform it into a square of dough and leave greater thickness in the center of the dough.
• · Lay the margarine square onto the dough square (the dough square should be larger) and close back up the dough square over the margarine square into an envelope with 4 flaps overlapping one another tightly.
• · With your roller, roll out the dough square lengthwise into a rectangle. Fold said rectangle tightly in 3 folds so as to reform a square of dough. Keep the top opening to the right.
• · Repeat previous step (i.e., roll out the dough square lengthwise into a rectangle, etc).
• · Wrap the square of dough into kitchen wrapping paper (to keep moisture) and refrigerate for 2 hours.
• · Take square of dough and unfold its 3 flaps into a 60cm*40cm (24 inches*16 inches) rectangle. Use roller to even out the shape if need be.
• · With a long knife, cut this rectangle into a series of 40cm*12cm (16 inches*5 inches) triangles. This should give you about 12 croissants.
• · Taking the 12cm (5 inch) side as your base, make a 1-inch incision in the middle of said base before rolling up the triangle dough from the base upward to its top. Do not crush the dough as you roll it up.
• · Arrange raw croissants onto a baking sheet before brushing them with the golding mixture (i.e., 3 table spoons of vegetable milk + 1 table spoon of agave syrup).
• · Let the croissants "push up" (i.e., grow) for an hour. The best is to let them sit in the closed oven at about 30 degrees Celsius (90° Fahrenheit).
• · After about an hour, brush again the croissants with the golding mixture while you preheat your oven at 180° Celsius (350° Fahrenheit).
• · When ready, bake your croissants at 180° Celsius (350° Fahrenheit) for 15-20 minutes, depending on the color.