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*Please Note:
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If using packaged croissant dough, preheat oven to 350u00b0F (180u00b0C) and skip to step 2.
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Step 1: Make the Dough:
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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.
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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).
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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.
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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.
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Cut the circles in quarters, and cut the quarters in half to make 8 triangles.
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Preheat oven to 350u00b0F (180u00b0C).
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Step 2: Add filling:
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Take a teaspoon-size piece of the mashed feta with fingers and squeeze to compress.
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Place the cheese 1/2 inch in from the wide end of the croissant triangle.
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Roll the dough toward the narrow end over the cheese and pinch outer edges.
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This will prevent the cheese from oozing out during baking.
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Place on an oiled or nonstick cookie sheet, with the end of the dough tucked under.
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Brush the tops of the croissants with beaten egg and bake at 350u00b0F (180u00b0C) for 15-20 minutes until nicely browned. If the tops darken too quickly, cover with foil.
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Please Note: To increase the recipe, increase all ingredients equally.
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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.
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Alternative fillings: Try these croissants with your favorite filling, chocolate, almond paste, preserves, jams, lemon/lime/orange curds or other cheeses.
