Kasseri, Tomato And Basil Cresents (kasseropites) Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1/2 cup: -Warm water,
1/4 cup: Olive oil,
1/4 cup: Red wine vinegar,
1: Egg,
1 tsp: Salt,
3 cup: All-purpose flour, (sifted)
1 lbs: Kasseri cheese, coarsely grated
2 large: Tomatoes, chopped
1/4 cup: Chopped fresh basil,
Paprika,
Directions:
Blend water, oil, vinegar, egg and salt in large bowl. Gradually
stir in enough flour so dough pulls away from sides of bowl. Turn
dough out onto lightly floured surface and knead until smooth and
elastic, about 10 minutes. Shape dough into round. Grease bowl. Add
dough, turning to coat surface. Cover with damp towel and let stand
in warm draft-free area 30 minutes.
Preheat oven to 350oF. Grease baking sheets. Combine cheese,
tomatoes and basil in bowl. Divide dough into 8 pieces. Shape each
into smooth round. Roll each out on lightly floured surface to
thickness of 1/4 to 1/8 inch. Spoon some of cheese mixture down
center of each round. Fold one side over filling; press edges to
seal. Arrange cresents on prepared sheets. Sprinkle with paprika.
Bake until cheese has melted and pastry is golden brown, about 40
minutes. Serve hot.
Source: Sofi Lazarides (Bon Appetit, 1987) Typed for you by Karen
Mintzias From: Karen Mintzias Date: 26 Jun 94
Source from luhu.jp
stir in enough flour so dough pulls away from sides of bowl. Turn
dough out onto lightly floured surface and knead until smooth and
elastic, about 10 minutes. Shape dough into round. Grease bowl. Add
dough, turning to coat surface. Cover with damp towel and let stand
in warm draft-free area 30 minutes.
Preheat oven to 350oF. Grease baking sheets. Combine cheese,
tomatoes and basil in bowl. Divide dough into 8 pieces. Shape each
into smooth round. Roll each out on lightly floured surface to
thickness of 1/4 to 1/8 inch. Spoon some of cheese mixture down
center of each round. Fold one side over filling; press edges to
seal. Arrange cresents on prepared sheets. Sprinkle with paprika.
Bake until cheese has melted and pastry is golden brown, about 40
minutes. Serve hot.
Source: Sofi Lazarides (Bon Appetit, 1987) Typed for you by Karen
Mintzias From: Karen Mintzias Date: 26 Jun 94
Source from luhu.jp