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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
croissant dough	5	packages		-	-	-	-
yeast	2/3	teaspoon		7.4	0.8168	0.9552	0.036000000000000004
milk	2/3	cup	canned evaporated	368.0	8.863999999999999	3.6639999999999997	38.144
water	2/3	cup		0.0	0.0	0.0	0.0
sugar	1 1/2	1/2		1208.97	302.394	0.0	0.0
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
salt	1/2	teaspoon		-	-	-	-
egg	1		beaten	71.5	0.36	6.28	4.755
bread flour	4	cups		1978.28	397.4644	65.6504	9.0968
feta cheese	2/3		mashed	264.0	4.09	14.21	21.28
egg	1		beaten	71.5	0.36	6.28	4.755

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.