Krouasan Me Feta - Greek - Feta Croissants

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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.

* Per serving · 4 servings · Values may vary.