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Cheese Croissants

Cheese Croissants

Ingredients

For the dough:

  • 200 g integral spelt flour
  • 1/2 bag of baking powder
  • 1 teaspoon sea salt
  • 130 ml water
  • 1 tablespoon olive oil

For the filling:

  • 250 g young cheese
  • 1 egg white
  • little mineral water (optionally)
  • pinch of sea salt

Preparation

First, turn on the oven. Mix in a bowl flour, salt and baking powder, then add oil and water and knead the soft dough. Form the ball, then stretch it into disc using rolling pin and cut into eight parts. Put little filling on each part. You’ll make the filling when mix young cheese with egg white you previously whipped, and add pinch of salt and mineral water to get homogeneous mixture. Roll up each triangle of the dough to form croissant and coat with remaining egg yolk. If you don’t mix dairy products and egg yolks, you can coat croissants with oil and sprinkle with sesame. Put in preheated oven and bake 15 to 20 minutes on 210 degrees.

Cheese Croissants

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