Croissants with tomato paste and mushrooms
The small crescent-shaped pastries filled with tomato paste and mushrooms are made from a yeast dough that includes sour cream, poppy seeds, and flaxseeds. The dough is divided into six portions, and each portion is rolled out and cut into eight pieces, resulting in approximately 48 pastries. The mushroom and onion filling is prepared quickly but must be allowed to cool before use. They are perfect for appetizer platters and can be served warm or cold. Quick Info Total Time: not specified exactly in the original recipe; includes rising time and baking in batches Preparation Time: approximately 40-50 minutes, not including rising Cooking Time: the filling is sautéed until the liquid evaporates, and the pastries are baked at 180 degrees until golden brown Servings: approximately 48 pastries Difficulty: medium Recipe Type: homemade appetizer, suitable for festive platters, snacks, and packed lunches Ingredients For the dough 600 g flour 200 ml sour cream 20 g yeast 30 g poppy seeds 2 tablespoons flaxseeds 160 ml warm water 1 tablespoon sugar 1/2 teaspoon salt 2-3 tablespoons oil For the mushroom filling 500 g mushrooms 1/2 onion 2-3 tablespoons oil salt, to taste pepper, to taste 5-6 tablespoons tomato paste dried dill For brushing and decoration 1 egg flaxseeds coarse salt Preparation Method 1. Prepare the yeast mixture Put the yeast in a bowl and mix it with the sugar and salt. Rub the ingredients until the yeast becomes liquid. Add a little warm water and a bit of flour, then mix until smooth. Set the mixture aside for about 5-10 minutes to allow the yeast to activate. The water should be warm, not hot. Too high a temperature can affect the yeast. 2. Knead the dough Sift the flour into a large bowl and make a well in the center. Pour the yeast mixture into the center, then gradually add the remaining warm water and room-temperature sour cream. Add the poppy seeds and flaxseeds, then start mixing. When the dough begins to come together, add the oil. The amount can be 2-3 tablespoons, depending on how easily the dough comes off your hands. Knead until you achieve an elastic dough that no longer sticks excessively. There’s no need to add much more flour beyond what the recipe calls for; the oil helps make the dough easier to work with. 3. Let the dough rise Cover the dough and let it rise in a draft-free place. Meanwhile, prepare the mushroom filling. The original recipe does not specify an exact duration for rising, so keep an eye on the dough and let it rise until it becomes fluffy and increases in volume. 4. Prepare the filling Clean and wash the mushrooms, then chop them finely. Chop the onion as well. Heat the oil in a pan and sauté the onion together with the mushrooms. Add salt, pepper, and dried dill to taste. Cook the mixture until all the liquid released by the mushrooms evaporates. It’s important that the filling isn’t watery, as it will be difficult to place on the dough. Once the mushrooms are ready, remove the pan from heat and let the mixture cool. 5. Divide the dough Sprinkle flour on the work surface and turn out the dough. Divide it into six approximately equal portions and form balls. Work with one ball at a time, while the remaining dough can stay covered until it’s your turn. 6. Shape the pastries Roll out a ball of dough into a round shape. Brush the surface with diluted tomato paste. The recipe does not specify the amount of liquid used for dilution, so the paste should just be thinned enough to spread easily. Cut the round of dough into eight triangles using a dough cutter. Place a teaspoon of the mushroom and onion filling at the base of each triangle. Roll each piece from the base towards the tip to form the crescent shape. Repeat the process with the other five portions of dough. 7. Prepare the pastries for baking Place the pastries on a baking tray lined with parchment paper. Beat the egg and brush each pastry with it. Sprinkle coarse salt and flaxseeds on top. The decoration should be added before baking while the egg is still wet so that the seeds stick to the surface. 8. Bake the pastries Place the tray in a preheated oven at 180 degrees. Bake the pastries until they are golden brown. The exact baking time is not mentioned in the recipe, so check them towards the end. When they have a golden color on top, they can be removed from the oven. Why I make this recipe often I love that the dough is easy to work with and that a single batch yields many pastries. The filling is simple, but the sautéed mushrooms with onions provide enough flavor, while the tomato paste adds a pleasant note to the dough. They are practical for meals where you need an appetizer that can be prepared in advance. They taste great both warm and cold and do not rely on a sauce or separate accompaniment. Tips Let the filling cool before adding it to the dough. If it’s warm, it can make the dough soggy, and rolling the pastries becomes more difficult. Cook the mushrooms until there is no liquid left in the pan. This is one of the important steps for a suitable filling. The sour cream should be at room temperature, as specified in the recipe. The water used for the yeast and the dough should be warm. The tomato paste should be diluted just enough to spread. A too-thick layer can unnecessarily moisten the dough. Substitutions The mushrooms in the filling can be replaced with a mix of mushrooms if you have several varieties on hand. The base quantity remains as stated in the recipe. The poppy and flaxseeds are part of the dough, and flaxseeds are also used on top. If you don’t have flaxseeds for decoration, they can be omitted from the surface without altering the rest of the dish. Variations You can divide the dough into more than six portions if you want smaller pastries. In the recipe version, each portion is cut into eight pieces. For a more pronounced tomato flavor, the paste can be spread on each circle before cutting, just as described in the steps above. The filling remains the same: sautéed mushrooms with onions, seasoned with salt, pepper, and dried dill. Serving Ideas The pastries can be arranged on an appetizer platter and served plain. They are suitable for family meals, buffets, or as snacks between meals. They can be served warm after cooling slightly, but they are also good cold. In this form, they are easy to transport and can be packed for lunch. Frequently Asked Questions How many pastries does this recipe yield? The dough is divided into six portions, and each circle is cut into eight triangles. The result is approximately 48 pastries, depending on their size and how evenly you divide the dough. Can I use the mushrooms while they are warm? It’s better to let them cool. Warm filling can make the dough soggy and make rolling the pastries more difficult. How long should the dough rise? The recipe does not specify an exact time. The dough should be left in a draft-free place until it becomes fluffy and increases in volume. The duration depends on the temperature in the kitchen. Is it necessary to use diluted tomato paste? The tomato paste is part of the recipe and is spread on the dough before cutting it into triangles. It needs to be diluted to be easily spread in a thin layer. How can I tell when they are baked? The pastries are done when they are golden brown on top. They are baked at 180 degrees, and the recipe does not indicate an exact number of minutes. Nutritional Values The values are estimated and calculated for approximately 48 pastries. They may vary depending on the type of sour cream, the amount of oil absorbed during sautéing, and the exact quantity of tomato paste used. For one pastry: Calories: approximately 75-85 kcal Protein: approximately 2 g Carbohydrates: approximately 11-12 g Fat: approximately 3-4 g For a serving of 4 pastries: Calories: approximately 300-340 kcal Protein: approximately 8 g Carbohydrates: approximately 44-48 g Fat: approximately 12-16 g These values are indicative and do not replace a nutritional calculation based on the exact labels of the ingredients used. Storage and Reheating The pastries should be stored in a covered container after they have completely cooled. They are good cold, so it is not necessary to reheat them. If you want to serve them warm, gently heat them until they reach the desired temperature. Do not leave them in the heat for too long, as the dough may dry out.
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