Feta and parmesan crescent rolls
Delicious and fluffy crescent rolls with cheese filling and whole grain spelt flour in the dough
Servings: 24 rolls
Ingredients
For the dough:
- 1 cup/ 150 g whole grain spelt flour
- 3 cups/ 350 g all purpose flour
- 3 tsp/ 10 g dry yeast
- 1 cup / 240 ml warm milk
- 2 eggs
- 1 teaspoon sugar
- 1 teaspoon salt
- ¼ cup / 60 ml olive oil
- ⅔ cup / 100 g feta cheese, crumbled
For filling and topping:
- 1 cup / 150 g feta cheese, crumbled
- ⅔ cup / 60 g parmesan, grated
- 2 eggs
- mixed seeds to sprinkle on top, optional
Instructions
Dough:
- In a cup combine sugar, dry yeast and warm milk. Mix until the yeast is almost dissolved.
- In a large bowl combine the two types of flour and make a well.
- Crack the eggs in the centre of the well, then add salt, olive oil and yeast mixture. Slowly stir the wet ingredients in the center, mixing them gradually with the flour. Continue mixing until a soft dough is formed.
- When the dough becomes smooth, place it in a bowl and cover it with a humid towel. Let it sit in the bowl for about 1 hour at room temperature.
Filling:
- In a medium bowl beat one egg. Add parmesan and feta and mix until well combined.
Roll out and bake:
- Preheat oven to 380°F/ 200° C. Line 2 large baking pans with parchment paper.
- Divide the dough in 3 parts and knead in each one ⅓ of the remaining crumbled feta cheese. Form each part into a ball and then roll it into a circle using a rolling pin.
- Cut each circle into 8 triangles. Using a teaspoon place a bit of the cheese filling in the centre of the wide end of each triangle. Roll the triangles into crescents, starting from the wide side, where the filling is placed.
- Place the crescent rolls into the prepared pans and let them sit for another 20-30 minutes.
- Brush the crescent rolls with beaten egg and sprinkle them with mixed seeds. Bake for 20 minutes or until puffed and golden brown.
Notes
- The easiest and the cleanest way to roll out dough is between two sheets of parchment paper, lightly floured.
- You can use also cottage cheese or ricotta if you don't have feta. Just make sure it is not too watery: drain any excess of water or pass it through a cheese cloth.
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