Croissants with melted cheese, sheep cheese, green onion, and dill
Cheese-filled crescents with sheep's cheese, green onions, and dill When I want to prepare something savory for my family, I make these crescents with yeast dough and cheese filling. They are filling, easy to eat, and have been enjoyed by the kids every time. I fill some with a mixture of sheep's cheese, green onions, and dill, while I make a few with triangles of melted cheese. In the end, I brush them with egg and sprinkle cumin on top, then bake them at 180 degrees. They are served warm, while the dough is soft and the filling is pleasant and flavorful. Quick Info Total time: not specified; includes kneading, rising, shaping the crescents, and baking Preparation time: not specified Rising time: until the dough doubles in volume, then another 10 minutes in the tray Baking time: not specified in the recipe Oven temperature: 180 degrees Celsius Servings: the number of crescents depends on the size they are shaped Difficulty: easy to medium Recipe type: savory crescents with cheese, suitable for breakfast, snacks, or lunch boxes Ingredients For the dough 500 g flour 1/2 cube of yeast 1 teaspoon sugar 1 pinch of salt 250 ml lukewarm water 2 tablespoons oil, added after the dough starts to pull away from the hand For the filling Grated sheep's cheese 2 green onions 1 bunch of dill Triangles of melted cheese, for some crescents For brushing and decoration 1 egg Cumin Sheep or cow cheese can also be used for the filling. The amount of cheese is not specified in the basic recipe; it is used according to the number and size of the crescents. Preparation steps 1. Prepare the dough Place the flour in a bowl and add the yeast, sugar, salt, and lukewarm water. Knead until you obtain a homogeneous dough that starts to pull away easily from your hand. The water should be lukewarm, not hot. If it’s too hot, it may affect the yeast. At this stage, do not add the oil yet. 2. Incorporate the oil and let the dough rise When the dough is combined and pulls away more easily from your hand, add the two tablespoons of slightly warmed oil. Continue kneading until the oil is absorbed. Cover the bowl and let the dough rise until it doubles in volume. The duration may vary, so it’s safer to watch the dough's volume rather than a fixed time. 3. Prepare the filling While the dough is rising, wash the green onions and dill. Chop them finely. Grate the sheep's cheese and mix it with the chopped green onions and dill. The filling should be firm enough to be placed in the crescents. If using sheep or cow cheese instead of cheese curds, proceed in the same way after grating or crumbling it, depending on its consistency. 4. Roll out the dough Once the dough has doubled in volume, turn it out and roll it out. From the sheet of dough, cut pieces suitable for crescents. The source does not specify an exact shape for cutting, so the dough can be divided according to the desired size. 5. Fill and roll the crescents Place some of the sheep's cheese, green onion, and dill mixture on each piece of dough. Roll and shape the crescents, making sure the filling stays inside. For some of them, you can use triangles of melted cheese instead of the cheese mixture. Place a triangle on the piece of dough, then roll it up. 6. Brush the crescents Beat the egg and brush the crescents with a pastry brush. Sprinkle cumin on top. The egg helps them gain color while baking, and the cumin adds the specific flavor to these savory crescents. 7. Let them rise a bit in the tray Arrange the crescents in the tray and let them rise for about 10 minutes. Meanwhile, the oven should be preheated to 180 degrees. 8. Bake the crescents Place the tray in the preheated oven and bake the crescents at 180 degrees. The original recipe does not specify the baking duration, so keep an eye on them and remove them when they are baked and nicely browned. Serve warm. Why I make this recipe often I love that the dough is simple, and the filling can easily be divided into several variations. Some crescents can be filled with cheese curds, green onions, and dill, while others can be filled with melted cheese, making them enjoyable for everyone. They are also suitable for kids, being easy to hold and quite filling. Plus, there’s no need for complicated ingredients. If I have cheese curds or another suitable cheese for the filling, I can quickly prepare a tray of savory crescents. Tips Use lukewarm water for the dough, not hot. The yeast needs to work properly. The oil is added after the dough starts to pull away from your hand, according to the recipe steps. Knead until it is absorbed into the dough. During rising, make sure the dough doubles in volume. The time can vary from kitchen to kitchen. Do not overfill the crescents. Too much cheese may spill out while rolling or during baking. Let the crescents rise for about 10 minutes in the tray before placing them in the oven. This step allows them to rise a bit more after shaping. Substitutions Sheep's cheese can be replaced with sheep or cow cheese. It’s important that the cheese can be grated or crumbled and mixed with the green onions and dill. Instead of the curd filling, triangles of melted cheese can be used. This is also the option used for some of the crescents in the basic recipe. Variations You can make some crescents with the curd filling and others with triangles of melted cheese. This way, you get two types of crescents from the same dough. If you choose a saltier cheese, keep this in mind when adding salt to the dough. The recipe only contains a pinch of salt, and the final taste also depends on the type of cheese used. Serving ideas The crescents are served warm, immediately after baking. They are suitable for breakfast, as a snack between meals, or for lunch boxes. They can be placed on the table alongside tea or other savory dishes, without the need for a side dish. Frequently asked questions Can I use only melted cheese for all the crescents? Yes, the recipe uses triangles of melted cheese for some crescents, but they can also be used for the entire filling. The cheese is placed directly on the piece of dough and then rolled up. How long should the dough rise? The dough should be left until it doubles in volume. The recipe does not indicate an exact number of minutes, and the duration depends on the conditions in the kitchen. After shaping, the crescents will rest for another 10 minutes in the tray. Can I use cow cheese instead of sheep's cheese? Yes. The source mentions that sheep or cow cheese can also be used for the filling. The cheese is grated or crumbled and mixed with the green onions and dill. When is the oil added to the dough? The oil is added after the dough has been kneaded and starts to pull away easily from the hand. Warm oil is used, and then it is kneaded until incorporated. How long do the crescents bake? The baking duration is not specified in the original recipe. The crescents are placed in the preheated oven at 180 degrees and monitored until they are baked and browned. Nutritional values The values are estimated and cannot be calculated exactly for one crescent since the recipe does not specify either the amount of cheese used or the final number of crescents. For the entire dough, calculated from 500 g of flour, 250 ml of water, 2 tablespoons of oil, 1 teaspoon of sugar, salt, and yeast, it results in approximately: 2,000-2,100 kcal 65-70 g protein 380-390 g carbohydrates 24-27 g fats The filling with cheese curds, sheep's cheese, cow cheese, or melted cheese will increase these values, especially the amount of protein, fats, and calories. The egg used for brushing also adds a small amount of calories, but this is divided among all the crescents. For values per serving, the exact amount of cheese and the number of crescents made would be needed. Storage and reheating The crescents are best served warm, but they can be stored after cooling in a covered container. Since the recipe does not specify a storage duration, it is recommended to consume them within a short time while the dough remains pleasant in texture. To reheat, warm them until they are hot again. The melted cheese and curd filling soften when reheated, and the crescents are more enjoyable served immediately after.
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