Sunday, October 28, 2012

220. Kiri Croissant

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 eggs
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.
Roll the dough into a large circle.
Quarter the circle, then cut each quartered into three equal parts.
Peel a square of kiri and cut equally into three, placing a part on the wide part of each triangle.
Roll up the triangle, starting at the wide side.
Shape into a crescent shape, place on non-stick baking sheet.
Brush the tops with egg wash, then press in chosen topping.
Let rest for another 10 to 15 minutes.
Bake in a preheated 360F oven for 20 minutes, plus a minute or two on broil to give a golden color.
Let cool slightly before consuming warm or cold.

 صحة و عافية

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