Kasseri, Tomato And Basil Cresents (kasseropi Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
1/2 cup: -Warm water,
1 lbs: Kasseri cheese,
1/4 cup: Olive oil,
-- coarsely grated,
1/4 cup: Red wine vinegar,
2 large: Tomatoes, chopped
1: Egg,
1/4 cup: Chopped fresh basil,
1 tsp: Salt,
Paprika,
3 cup: All-purpose flour, (sifted)
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 350
F. 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
Source from luhu.jp
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 350
F. 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
Source from luhu.jp