These little cream cheese croissants are so addictive to the point that you are likely to eat them like a bag of chips! I tend to use kiri cheese because it is conveniently firm and perfectly square, but you can use a teaspoon of any cream cheese to fill each croissant.
I topped half with sesame seeds, and the other half with Nigella black seeds (حبة بركة), but dried oregano, poppy seeds, or any other topping of choice may be used instead.
2 Tbsp powdered milk
3 cups flour
2 tsp yeast
1 tsp salt
1 tsp sugar
2 Tbsp ghee (or soft butter)
1/4 cup oil
1 cup warm water
16 kiri cheese squares
For the topping:
1 egg, beaten
Nigella black seed
Either using a food processor or the dough attachment on a stand mixer, mix all the ingredients except for the kiri until a soft dough is formed.
Cover in a bowl and let rest for an hour.
Divide the dough into four balls.
Store three balls covered while working with the fourth.