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Fluffy croissants with cheese

Fluffy croissants with cheese

Rub the yeast with a little sugar and a little warm milk and leave to rise, after 5 minutes when it has doubled in volume, pour into a bowl with sifted flour, add beaten eggs with salt, sugar and spices, mix with a spoon then by hand, adding a little warm milk and when it has become a sticky dough, knead as on the cake, adding a little melted butter, after 20 minutes cover the bowl and leave to rise

During this time, in a bowl, mix the cheese with a pinch of salt, sugar, flavors, yolks and after mixing, set aside.

The dough, after tripling its volume, is divided into balls equal to one or more chicken eggs, each ball is stretched rectangularly, 1-2 tablespoons of cheese are put in one end, it is rolled twice, covering the sides as well. with the cheese flowing, the free part of the dough is cut into equal parts in size, then the cuts are placed on the roll, the horn is made in this way, it is placed in a tray with baking paper, it is greased with egg, it is sprinkled with poppy seeds or other seeds are then left in the oven for 25 minutes until browned, after they have cooled they can be served.


Lacy croissants, extremely fluffy and with a delicious cheese filling!

Fluffy croissants with cheese filling. This recipe for fluffy croissants will delight you and conquer you. I am truly a delight, a sweet treat. Perfect for dessert or for breakfast.

INGREDIENT:

-1/2 teaspoon vanilla sugar.

-1 egg yolk + 1 teaspoon of milk - for greased.

METHOD OF PREPARATION:

1.Add the yeast and sugar to the warm milk, then mix thoroughly until the sugar is completely dissolved.

2. Add the egg, vanilla sugar, oil and soft butter, then mix.

3. Gradually incorporate the sifted flour and knead a suitable soft but non-sticky dough. Leave the dough bowl to rise in a warm place.

4.Prepare the filling. Mix the cottage cheese with the sugar, egg yolk and vanilla sugar.

5. Divide the leavened dough into 7 pieces, rounding each one. Cover them and let them rest for 10 minutes.

6. Spread a piece of dough, at the edge of the sheet put 1 tablespoon with the tip of the filling, cover it and glue the edge.

7. Roll once, then cut the opposite side of the dough into 1.5 cm thick strips.

8. Twist each strip and hide the end under the obtained horn.

9. Form all the croissants and let them rest for 30 minutes on the tray lined with baking paper.

10. Grease the croissants with the yolk and egg mixture and bake them in the preheated oven at 180 ° C for 20 minutes.


Corns with Parmesan cheese

If you do not have time at all and you have to put something on the table, use the croissants in the package, because the result will be just as good. However, if you are a fan of home-made dishes, try a recipe for croissants made in France, from puff pastry, which are not very easy to make, but are incredibly tender and fluffy. Once you have the dough for the croissants, there is not much left to do for a grade 10 appetizer.

Ingredient:

  • dough for (8) packaged or homemade croissants
  • 150 g of grated mozzarella
  • 2 tablespoons melted butter
  • a little dried basil
  • a little dried coriander
  • br & acircnză parmesan, for crust.

Method of preparation:

    Preheat the oven to 205 degrees Celsius and grease a low-fat baking tray, then line it with baking paper.

Alternatively, you can cut the already prepared croissants in half, put the mozzarella cheese in them, follow the steps above and leave them in the oven for only a few minutes, until the cheese melts and the parmesan browns.

What do you think about this simple recipe? horns with br & acircnză? Will you try them too?


What ingredients do we use for the best and fluffiest croissants?

The most important ingredient in these Moldovan croissants is flour. I used faina Grania for the cake. I like it because it is perfect for leavened doughs and the results are always perfect. I have used many brands of flour over time. Some were good, some less so. Some destroyed my preparations, others were ok. For some time now, however, I have moved to Grania and use it in any dough. The one for the cake is wonderful for anything it took, not only for cakes. In addition to flour, it is very important that all ingredients are at room temperature. In addition, the butter must be fatty, with at least 80% fat, and the milk must be fatty, with at least 3.5% fat.

Then, in addition to the ingredients, kneading is very important. Knead the dough very well until it becomes supple, non-sticky and has a homogeneous texture. After kneading, the dough for Moldovan croissants is left to rise until it doubles in volume. For the fillings I used jam with walnuts and chocolate. In addition, you can use shit, magiun, walnut, poppy or even cheese. You can fill the croissants with everything you want, and if you omit the sugar, you can also use salty fillings. They are wonderful both hot and cold and keep well for several days. If you like Moldovan desserts, I also recommend the recipe for poale-n brau.


Lacy croissants, extremely fluffy and with a delicious cheese filling!

Fluffy croissants with cheese filling. This recipe for fluffy croissants will delight you and conquer you. I am truly a delight, a sweet treat. Perfect for dessert or for breakfast.

INGREDIENT:

-1/2 teaspoon vanilla sugar.

-1 egg yolk + 1 teaspoon of milk - for greased.

METHOD OF PREPARATION:

1.Add the yeast and sugar to the warm milk, then mix thoroughly until the sugar is completely dissolved.

2. Add the egg, vanilla sugar, oil and soft butter, then mix.

3. Gradually incorporate the sifted flour and knead a suitable soft but non-sticky dough. Leave the dough bowl to rise in a warm place.

4.Prepare the filling. Mix the cottage cheese with the sugar, egg yolk and vanilla sugar.

5. Divide the leavened dough into 7 pieces, rounding each one. Cover them and let them rest for 10 minutes.

6. Spread a piece of dough, at the edge of the sheet put 1 tablespoon with the tip of the filling, cover it and glue the edge.

7. Roll once, then cut the opposite side of the dough into 1.5 cm thick strips.

8. Twist each strip and hide the end under the obtained horn.

9. Form all the croissants and let them rest for 30 minutes on the tray lined with baking paper.

10. Grease the croissants with the yolk and egg mixture and bake them in the preheated oven at 180 ° C for 20 minutes.


It took:

In a bowl mix the yeast with the sugar and a few tablespoons of flour (3-4 tablespoons are enough). Stirring continuously, pour the warm milk, until the composition is homogenous and the yeast dissolves. Leave to rise for 10-15 minutes.

Separately, in another bowl mix the flour with the salt, then make a hole in the middle of the flour. Pour the mayonnaise, oil and lightly beaten egg and start kneading. We will get a slightly soft and slightly sticky dough.

  • bread machines can be used for kneading
  • depending on the type of flour used, you may need 1-2 tablespoons of extra flour, if the dough is too soft or 1-2 tablespoons of milk, if the dough is too thick

Put the dough in a bowl greased with oil, cover with cling film and leave to rise until it doubles in volume.

Stuffed Fluffy Cheesecakes:

The cheeses are crushed with a fork or put on a large grater. Add a green onion and chopped green dill, salt and pepper to taste. At the end, 1-2 eggs enough to bind the composition.

How to make croissants:

Pour the dough on the lightly floured table and knead it a little, to get the air out of it. We divide it into 2 equal parts. Each piece of dough is spread in a round sheet, about 0.5 cm thick. With a sharp knife we ​​cut the circle in the form of rays. Put 1 tablespoon of the cheese filling on the base of the triangle, then roll tightly towards the top.

Put the croissants in a tray lined with baking paper and leave them to rise for about 20-30 minutes, then grease them with the yolk & # 8222opened & # 8221 with a little milk. Bake on medium heat (160 degrees electric oven with ventilation) for about 30 minutes, until golden brown.

RECIPE IN PICTURES

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150 g butter
500 ml of milk
50 g of yeast
125 g sugar
salt
75 g honey
600 g flour

Mix the yeast with the sugar until it liquefies, add the warm milk, flour and salt, gradually. Knead, then add soft butter and honey. A soft dough should come out, elastic like a cake. Let it warm to rise. Meanwhile, mix 100 g butter with 4-5 sachets of vanilla sugar.

After the dough has risen, divide it into 3 balls, spread each ball and grease it with the mixture of butter and vanilla. Fold the sheet once and spread it with the twister, spread it again and cut it into triangles. Fill with jam or shit and roll. Grease them with egg and sprinkle with sesame seeds. Bake at 200 degrees for about 30 minutes.


Ingredients

Here is the recipe for Swiss eggs, exactly as it was published in April 1939:

"Grease a pan with butter, place as many slices of bread as there are people. On each slice put a slice of cheese hollowed in the middle, release an egg each hollow, put salt, pepper, and put in the oven of the machine. cook until the eggs are set. Place on a round plate on a thick layer of spinach, prepared with milk. "

If you liked this recipe, you will definitely like this one Vegetable planter, a perfect garnish.

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