In Greek: κρουασάν με φέτα, pronounced croo-ah-SAHN meh FEH-tah
These delightful croissants are not sweet, and make a wonderful addition to the breakfast, brunch, buffet, or cocktail table. Use commercial croissant dough, or make your own for a light, delicious taste.
Cook Time: 15 minutes
Total Time: 15 minutes
- 5 packages of croissant dough (8 croissants each) or
- For the croissant dough:
- 2/3 teaspoon of dry baker’s yeast
- 2/3 cup of canned evaporated milk
- 2/3 cups of water
- 1 1/2 tablespoons of sugar
- 2 tablespoons of olive oil
- 1/2 teaspoon of salt
- 1 egg, beaten
- 4 cups of bread flour (approximately)
- For the filling:
- 2/3 pound of feta cheese, mashed with a fork
- For the glaze:
- 1 egg, beaten
If using packaged croissant dough, preheat oven to 350°F (180°C) and skip to step 2.
Step 1: Make the Dough
Combine condensed 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 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.) Continue to roll to the end and 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.
Yield: 40 small croissants
- To increase the recipe, increase all ingredients equally.
- To make 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. Some of my favorites are chocolate (Nutella type), preserves and jams, and other cheeses.