Tasty Mooncakes and Baskets

Name: Tasty Mooncakes and Baskets - Ligia P.
Ingredients: Dough: 1 kg flour; 250 ml water; 50 g yeast; 1 teaspoon salt (20 g); 2 tablespoons oil; tomato juice; 3; 4 potatoes; 1 clove of garlic; cheese; rosemary; oregano; grated parmesan.

Pasta/Pizza - Tasty Mooncakes and Baskets by Ligia P. - Recipia

When I have friends over for a meal and want to prepare something easy to hold in hand, I often turn to this combination of crescent rolls with cheese and potato cups. It’s nothing complicated, but it requires a bit of patience with the dough and a few basic ingredients. I can make them in advance and bake them one batch at a time, without being tied to the stove for hours. The simple dough, with a bit of parmesan, gives a pleasant texture, and the fillings are the kind you can adjust based on what you have in the fridge. Quick Info Total time: about 2 hours 15 minutes Preparation time: 45 minutes Baking time: 30 minutes Rising time: 1 hour Servings: 2 large trays (approximately 12-16 pieces each) Difficulty: easy to medium Recipe type: appetizer or snack Ingredients For the dough: - 1 kg flour - 250 ml water - 50 g fresh yeast - 20 g salt (a full teaspoon) - 2 tablespoons oil - 2 tablespoons grated parmesan Filling for the crescents: - Tomato sauce (see preparation section) - Cheese (enough to fill the circles, to taste) Filling for the cups: - 3-4 potatoes - 1 tablespoon oil - 1 clove garlic - Half a glass of water (about 100 ml) - Rosemary to taste - Optional spices (to taste) For the tomato sauce: - Plain tomato sauce - 2 tablespoons oil - Oregano (to taste) Preparation Method 1. Preparing the dough Place the flour in a large bowl. Mix the yeast with warm water and salt. Pour everything over the flour, add the oil and the two tablespoons of grated parmesan. Knead until you obtain a soft dough that doesn’t stick excessively to your hands. Let it rise for one hour, covered, at room temperature. 2. Potatoes for the cups Peel the potatoes, slice them thinly, and then cut each slice in half. Heat one tablespoon of oil in a pan with a crushed clove of garlic (it should not burn). Add the potatoes to the pan and pour in half a glass of water. Sprinkle with rosemary and other spices to taste. Stir, cover, and let simmer on low heat for 10-15 minutes, until the potatoes soften but do not fall apart. Remove the garlic. Let the mixture cool. 3. The tomato sauce Put 2 tablespoons of oil in a small pot. Pour in the tomato sauce and let it simmer on low heat for a few minutes, just enough to reduce slightly and develop flavor. Add oregano towards the end. The sauce should not be too watery. 4. Forming the crescents Take half of the dough and roll it out on a floured surface to a suitable thickness (about 0.5 cm, but no need for a ruler). Cut out circles (using a glass or a mold with a diameter of 8-10 cm). On each circle, place a teaspoon of tomato sauce and a piece of cheese. Fold the circles in half, pressing the edges to seal well. Transfer the crescents to a tray lined with baking paper. 5. Forming the cups Roll out the remaining dough into a thin sheet. Cut out circles again, the same size or smaller, depending on the molds you have. Grease the muffin tins or any small metal molds with a bit of oil. Fit each dough circle into the mold to shape a cup. Fill each with the cooled potato mixture and top with a teaspoon of tomato sauce or a piece of fresh tomato. 6. Baking Bake both the crescents and the cups in the oven at 180°C for 30 minutes. Check them after 25 minutes to ensure they don’t dry out too much. They should brown slightly at the edges. Why I make this recipe often For me, it’s a practical recipe to make in large quantities. The dough is easy to work with, and the fillings can be changed based on what I have on hand. It’s perfect for parties, picnics, or even as a packed lunch. Tips and Variations Tips If the dough seems too stiff, add a little more water, but not too much at once. The salt should be mixed with the flour, not added directly to the yeast. For the filling, don’t overload with too much cheese or tomato sauce to prevent them from falling apart while baking. Allow the potatoes to cool before placing them in the cups, otherwise, they will make the dough soggy. Substitutions Parmesan can be omitted, but it adds good flavor. The cheese can be swapped for hard cheese or even mozzarella if you want a softer version. You can also add a bit of sautéed onion or mushrooms to the cups if you have leftovers in the fridge. Variations Instead of potatoes, you can try sautéed zucchini or leftover vegetables from another meal. For the crescents, you can use a bit of pressed ham or salami, but in small amounts to avoid them being too greasy. If you only have canned tomato sauce, simmer it a bit longer with oil and oregano. Serving Ideas They can be enjoyed both warm and cold. I serve them on a platter alongside a simple salad or as appetizers at a larger meal. The cups are also great as a snack to take on the go. Frequently Asked Questions 1. Can I use dry yeast instead of fresh? Yes, you can use dry yeast. For 50 g of fresh yeast, about 15-17 g of dry yeast would be appropriate. 2. What kind of flour works best? White flour type 650 gives good results, but type 550 flour also works. I haven't tried whole wheat flour with this recipe. 3. Can I freeze the crescents or cups after baking? They freeze well after they have completely cooled. When thawing, I put them directly in the oven for a few minutes to regain their texture. 4. Can I skip the parmesan in the dough? Yes, the dough will turn out fine without parmesan. If you omit it, it won’t have as much flavor, but the texture will still be okay. 5. Can I make everything a day in advance? Yes, you can bake them a day in advance. Keep them in covered containers, and they will hold up well. When briefly reheated in the oven, they return to a good texture. Nutritional Values Approximate values for one piece (out of 24 total pieces, i.e., crescents + cups): Calories: 120-150 kcal/piece Protein: 4-5 g Carbohydrates: 22-25 g Fats: 2-4 g Values depend on the amount of cheese and oil used in the fillings. Estimates are approximate, not exact. Storage and Reheating The crescents and cups keep well for 2-3 days in the refrigerator in covered containers. They can be eaten cold or reheated in the oven for 5-10 minutes at 170°C to avoid becoming soggy. I do not recommend using a microwave, as the dough becomes gummy. For longer storage, they can be frozen.

Tasty Mooncakes and Baskets

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