Salty Croissants

Dobrinka PetkovaDobrinka Petkova
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Topato
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Salty Croissants
Image: Dobrinka Petkova
21/05/2018
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Preparation
30 min.
Cooking
35 min.
Тotal
65 min.
Servings
16
"Uniquely delicious, very aromatic and as fluffy as a cloud - that`s what our Salty Croissants are like."

Ingredients

  • for the dough
  • yeast - 1 1/3 tbsp (20 g)
  • milk - 4/5 cup (200 ml)
  • yoghurt - 4/5 cup (200 g)
  • eggs - 2
  • oil - 2 tablespoons
  • flour - 2 4/5 cups (650 g)
  • feta cheese
  • for spreading
  • butter - 3 1/3 tbsp (50 g)
  • oil - 3 1/3 tbsp (50 ml)
  • eggs - 1
  • milk - 1 tsp
measures

How to cook

From the products listed, knead a medium-soft dough. Leave it to rise until doubled in volume. Divide the dough into 3 parts.

Roll out each into a circle. Smear the 1st with a mixture of oil and butter. Cover with the 2nd circle, smear again and finish off with the 3rd. Cut the resulting sheet into 16 triangles.

Take 1 triangle, put a chunk of feta cheese in the wide part and roll it up into a croissant. Repeat this process for the other triangles. Arrange them in a tray and leave to rise.

Smear them with the beaten egg and milk. Bake at 390°F (200 °C) for 35 min.

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