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.

Ingredients:

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
sesame
Nigella black seed

Method:

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