Krouasan Me Feta - Greek - Feta Croissants

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• 5 (8 count) packages store bought croissant dough, raw (or)
• 2/3 teaspoon yeast, dry bakers
• 2/3 cup canned evaporated milk
• 2/3 cup water
• 1 1/2 tablespoons sugar
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1 egg, beaten
• 4 cups bread flour
• 2/3 lb feta cheese, mashed with a fork
• 1 egg, beaten

Recipe

• 1 *please note:.
• 2 if using packaged croissant dough, preheat oven to 350°f (180°c) and skip to step 2.
• 3 step 1: make the dough:.
• 4 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.
• 5 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).
• 6 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.
• 7 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.
• 8 cut the circles in quarters, and cut the quarters in half to make 8 triangles.
• 9 preheat oven to 350°f (180°c).
• 10 step 2: add filling:.
• 11 take a teaspoon-size piece of the mashed feta with fingers and squeeze to compress.
• 12 place the cheese 1/2 inch in from the wide end of the croissant triangle.
• 13 roll the dough toward the narrow end over the cheese and pinch outer edges.
• 14 this will prevent the cheese from oozing out during baking.
• 15 place on an oiled or nonstick cookie sheet, with the end of the dough tucked under.
• 16 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.
• 17 please note: to increase the recipe, increase all ingredients equally.
• 18 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.
• 19 alternative fillings: try these croissants with your favorite filling, chocolate, almond paste, preserves, jams, lemon/lime/orange curds or other cheeses.