Cheesy Croissants

Cheesy Croissants
French croissants small, fluffy, cheesy and very easily. With simple procedures and sure success we make a tender, velvety dough with spreadable cheese, sprinkled with parmesan. We roll and here they are. The poppy seeds graces and flavors even more.
Eaten plain or stuffed with sweet and savory flavors. They are wonderful supplement of a loose breakfast. Offered for beautiful treats, canapés, finger food for office, for breakfast, for a picnic. Small sandwiches stuffed with a thin slice of cheese and our favorite prosciutto, minced ham, salami or whatever sausage we like and a few rocket leaves. Et voilà!
work: 30′ time: 4h:00′ easy:

Cheesy Croissants Cheesy Croissants

Ingredients (16 croissants)

  • 300g (10.6 oz) flour
  • 1 sachet of dry yeast 7g
  • 200g (7.1 oz) spreadable cheese (philadelphia)
  • 180g (6.3 oz) butter softened slightly
  • ½ tsp salt
  • 20g (0.71 oz) melted butter
  • 50g (1.8 oz) grated parmesan
  • 1 egg
  • poppy seeds, blue & white
In the bowl of a food processor, add the sifted flour, yeast, salt, soft cheese and butter. Beat them awhile to join.
You will have a very soft and sticky dough. Using a wooden spoon you collect it to a bowl.
Flour your hands lightly and divide in two, creating two coarse balls. Do not exaggerate in flour, let it remain sticky, will tighten in the refrigerator.
Cover the bowl and refrigerate for 3 hours.
Remove the ball from the refrigerator and rest it on a lightly floured surface. You flour it and widen with your palm. You fold it in two, with quick movements…
… and then in four always lightly floured. Repeat 1-2 times even without kneading or to heat the dough to the temperature of our hands.
Finally you open a thick disc of dough with a thickness of a few millimeters, 3-4. Brush with melted butter and sprinkle with parmesan. With a dough wheel cut crosswise and like an X into 8 triangles. Repeat the same in the other ball of dough.
You roll on the wide side to the top of each triangle. Place the rolled up triangles in a covered pan with greaseproof paper and spaced. Beat the egg with a little water and brush the surface. Sprinkle with poppy seeds.
Put the pan in the preheated oven, with resistances, at 180°C (352°F, Gas:4.2) and bake for 20 minutes or so. Or until golden and cooked beneath.
Cheesy Croissants Cheesy Croissants Cheesy Croissants

Author Zambia G. Sifaki