Krouasan Me Feta Greek Feta Croissants Recipes

Steps:

• *Please Note:.
• If using packaged croissant dough, preheat oven to 350°F (180°C) and skip to step 2.
• Step 1: Make the Dough:.
• 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.
• 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 the cheese 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.
• 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.
• Please Note: To increase the recipe, increase all ingredients equally.
• 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.
• Alternative fillings: Try these croissants with your favorite filling, chocolate, almond paste, preserves, jams, lemon/lime/orange curds or other cheeses.

Steps:

• Tips:. You do not have to use the most expensive olive oil, just use a good one.
• To toast sesame seeds, place in a single layer on a non-stick cookie sheet or baking pan and roast for about 10 minutes at 400°F To grind the toasted sesame seeds, use a small mixer/chopper, a coffee bean grinder, or a mortar and pestle.
• Make sure to cool the biscotti completely before storing. The biscotti may be stored in airtight plastic containers (not refrigerated) for several months or frozen for longer because they contain no butter or eggs.
• Biscotti Dough:.
• Dissolve the baking soda in the orange juice.
• In a mixing bowl, combine the olive oil, cinnamon, orange and lemon juice with baking soda, grated peel, water, and sesame seeds. Beat at medium high for 5 minutes until thoroughly combined and the oil and juices are not separating. (If mixing by hand, use a whisk and beat until thoroughly blended.).
• In a separate bowl, whisk together 3 cups of the flour with the sugar and baking powder.
• Add the dry mixture to the liquid slowly, using dough hooks or a wooden spoon.
• Knead with hands in the bowl until the dough holds together then turn out on a floured surface. Knead well for 10 minutes, adding more flour as needed, until the dough is smooth and soft. (The dough will be softer and oilier than other cookie doughs.).
• Divide the dough into 2 or 3 parts to make 2 or 3 small loaves. .
• Preheat oven to 390°F (200°C).
• For each loaf:.
• Knead the dough until dense (holding together tightly), forming it into a loaf shape.
• Pinch the seam together, and form it into a loaf that is approximately 14 inches long and 1/2 to 3/4 inch high. Place the seam side down.
• Using a floured knife (not serrated), slice the loaf almost all the way through into 1/2 to 3/4" slices.
• Place the loaves on a lightly oiled (or non-stick) cookie sheet or baking pan and bake for 15 minutes at 390°F (200°C) 3 - 4 inches above the bottom of the oven.
• When ready the bottom should be golden and the top should be just starting to brown.
• Remove the loaves from the oven and cut all the way through the slices. Allow to cool completely.
• Preheat the oven to 200°-210°F (around 100°C).
• When thoroughly cooled, place all the slices upright in a very lightly oiled or non-stick baking sheet or roasting pan and bake at 200°-210°F (100°C) for 1 1/2 to 2 hours until dry.

Steps:

• With a mixer (or by hand), mix together the flour, salt, sugar, yeast and milk. Don't let the yeast touch beforehand the sugar or salt.
• · Knead until the dough is well bounced and no longer sticks. If after having kneaded well you still feel the dough is wet or sticky, add a little flour (lightly). You must knead well because this is what will give softness to your croissants.
• · Make a beautiful ball of the dough and leave it on a corner of your work surface while you prep the margarine. Later, when you marry the margarine and the dough, both should be at the same temperature.
• · Take a piece of parchment paper. Place your 300g (1.1 lb) of firm margarine in the center and beat/loosen it with your roller. Next, fold tightly the parchment paper into a squared envelope (leave space between the margarine and the 4 edges of the envelope because the margarine is about to be spread further). With your roller, spread the margarine within the parchment envelope. Shape it into a square of homogenous thickness.
• · Make a (large) cross incision with a sharp knife on top of the ball of dough and open up the ball from its center outward. As you open up the ball, try to reform it into a square of dough and leave greater thickness in the center of the dough.
• · Lay the margarine square onto the dough square (the dough square should be larger) and close back up the dough square over the margarine square into an envelope with 4 flaps overlapping one another tightly.
• · With your roller, roll out the dough square lengthwise into a rectangle. Fold said rectangle tightly in 3 folds so as to reform a square of dough. Keep the top opening to the right.
• · Repeat previous step (i.e., roll out the dough square lengthwise into a rectangle, etc).
• · Wrap the square of dough into kitchen wrapping paper (to keep moisture) and refrigerate for 2 hours.
• · Take square of dough and unfold its 3 flaps into a 60cm*40cm (24 inches*16 inches) rectangle. Use roller to even out the shape if need be.
• · With a long knife, cut this rectangle into a series of 40cm*12cm (16 inches*5 inches) triangles. This should give you about 12 croissants.
• · Taking the 12cm (5 inch) side as your base, make a 1-inch incision in the middle of said base before rolling up the triangle dough from the base upward to its top. Do not crush the dough as you roll it up.
• · Arrange raw croissants onto a baking sheet before brushing them with the golding mixture (i.e., 3 table spoons of vegetable milk + 1 table spoon of agave syrup).
• · Let the croissants "push up" (i.e., grow) for an hour. The best is to let them sit in the closed oven at about 30 degrees Celsius (90° Fahrenheit).
• · After about an hour, brush again the croissants with the golding mixture while you preheat your oven at 180° Celsius (350° Fahrenheit).
• · When ready, bake your croissants at 180° Celsius (350° Fahrenheit) for 15-20 minutes, depending on the color.

Steps:

• Cake:.
• Put the eggs, sugar and grated peel in a bowl and beat well with a hand whisk.
• Add the yoghurt and beat well until it is well mixed.
• Set aside 1 tbsp of semolina and put the rest in a bowl and add the almonds, vanilla, baking powder and salt, mix well.
• Add this mixture to the yoghurt mixture and mix well.
• Take an oven dish 30cm diameter and 5cm deep, butter it and sprinkle the tbsp of semolina you have previously set aside.
• Put the mixture in the dish and bake in a preheated oven at 180 degrees Celsius for 30 minutes.
• In the meantime prepare the syrup by boiling all the syrup ingredients for 5 minutes.
• When the cake is ready, cut it into portions in the oven dish and pour the syrup over it.
• Remember, the cake should be hot when you do this and the syrup warm.
• Serve chilled.

Steps:

• Pound all the ingredients in your motar with your pestle, until fine and well combgined.
• Store in an airtight container in fridgge for 1 month.

Steps:

• 1. *Please Note:. If using packaged croissant dough, preheat oven to 350°F (180°C) and skip to step 2.
• 2. Step 1: Make the Dough: 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. 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).
• 3. Step 2: Add filling: Take a teaspoon-size piece of the mashed feta with fingers and squeeze to compress. Place the cheese 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. 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.
• 4. Please Note: To increase the recipe, increase all ingredients equally. 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.
• 5. Alternative fillings: Try these croissants with your favorite filling, chocolate, almond paste, preserves, jams, lemon/lime/orange curds or other cheeses.

Steps:

• Black Dough Directions:.
• In a glass bowl combine food color, water, milk and sugar. Whisk vigorously.
• In a separate bowl combine flours and salt. Pour dry ingredients, wet ingredients and butter into a stand mixer fitted with a dough hook. Mix on low roughly five minutes until dough forms. (If dough is too dry and you see crumbs not incorporated after five minutes, you can add a tablespoon more of milk or if it's clearly too sticky you can add a tablespoon of flour.).
• Once the dead dough (Just a way of calling dough free of leavening agents) is mixed, place in a zip lock bag in a cool place until ready to use.
• White Dough Directions:.
• Repeat Black Dough Directions.
• Green Dough Direction:.
• Repeat Black Dough Directions.
• Croissant Directions:.
• In a glass bowl allow the yeast to activate in the warm water and sugar for at least five minutes. Meanwhile mix the flours and salt in a separate bowl. Heat 2 cups of milk on the stove or microwave making sure it's no hotter than 110 degrees. In a stand mixer with a dough hook attachment, mix the butter milk and yeast. Pour in the flour mixture and mix on low for about five minutes until dough has formed.
• Remove from mixer and place in a greased bowl covered with a damp cloth for about an hour.
• Prepare the butter sheet: Beat the butter in a stand mixer with the flour until very light and fluffy. Spread out on a large sheet of parchment about 1/8 of an inch thick and roughly 8X14 inches. Cover with parchment and place in refrigerator to set.
• Remove from fridge and allow to warm just a bit before using.
• Once dough has risen, punch it down and roll it out on a large clean surface dusted with flour. Roll out into a roughly 16X16" inch square. Place the butter sheet on one half and cover and press the edges with the other side of the dough. Make sure the butter is soft enough for you to fold, but not so warm is tries to escape. Fold one end 1/4 the length towards the center and do the same on the opposite side, followed by folding that in half one more time to create a book like shape (See image for visual guide). Once done, wrap tightly in plastic wrap and place in the fridge overnight.
• In the morning carefully roll out the dough book into an 8-inch-by-14-inch shape and repeat the folding process (refrigerating one hour between each fold). Do this at least 3-4 times. The more you do this the flakier and more layered your croissant will be.
• Royal Icing:.
• In a stand mixer beat egg whites till frothy. Add sugar until desired consistency is reached.
• Decorative Direction:.
• Once folded and blended enough you can now roll it out and cut it into your desired shapes. My caterpillars were varying sizes so I did several 3X3" squares, 6X4" squares and 8X6" squares; which were then rolled into cylindrical little bodies and then covered and sealed with a very thin coat of the white dead dough (dough without yeast) referenced in the recipe above.
• Heat oven to 375 degrees F.
• Once rolled and sealed (smoothed and sealed edges with a bit of egg wash - One egg beaten with 1 tablespoon of water). I was then ready to roll out and apply my green bands.
• I rolled out the green dough to a little thinner than 1/8 of an inch thickness and used a ruler and pastry cutter to get 1/4-inch strips. I then fused the end of each strip to the underside of the croissant using a bit of egg wash and began gently wrapping the green in a spiral formation around the length of each croissant using the egg wash all the while to ensure it would stay in place.
• I did three at a time, covered them with a large bowl (to prevent drying out) allowed them to rise roughly 40 minutes. Basted them with egg wash and then popped them in the oven for roughly 20 minutes. Checking after 10 minutes to make sure they didn't over brown.
• Once they were all out, I used the remaining black, white and green dead doughs to cut out the eyes and feet. I then affixed each one using egg wash as glue. They were then sent back into the over for about 5 minutes until features were baked and set.
• The teeth were done with a little piped royal icing.