Friday, February 24, 2012

Croissants Stuffed with Spinach and Cheese

Croissants stuffed with Spinach and Cheese

Prepare dough:
8 oz glass canola oil
8 oz glass warm milk (can be microwaved)
2 eggs
2 tbsp active yeast
¼ tsp  salt
1 tbsp sugar
All purpose flour (5 cups to start, adding more until dough is no longer sticking to hands)

1.  Mix all dry ingredients with the dry yeast first and then add the wet ingredients. 
2.  Knead dough ingredients and set aside to rise.

Prepare filling: 
3 to 4 eggs
ricotta cheese
feta cheese 
~ Mix spinach, eggs and cheese together, seasoning with salt to personal taste

Forming croissants:
1.  Form a palm sized ball of dough and roll flat into a circle. 
2.  Cut the circle like a pizza slice, forming 6 to 8 triangles.
3.  Add a generous spoonful of filling at wide end of triangle and roll from wide end to narrow. 
4.  Turn ends inwards while placing onto heavily greased baking pan to form half moon.
5.  Repeat steps 1 to 4 until all the dough has been used.
6.  Leave in pan for 15 minutes before baking so they can rise a little more.
7.  Baste with egg just before placing croissants into oven.
8.  Bake at 350°F  until browned. (Approximately 25 minutes).

Heavily grease pan with salted margarine or soft butter (This is a must)!
Yields a generous amount of croissants, depending on the size of the triangle cut-outs.
Can be frozen after initial baking and then warmed up in the oven to give a fresh crisp exterior. (No need to defrost)

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