Homemade croissants

 WELCOME

I AM STELLA FROM SRILANKA

Description

This appetizer is quick and easy to make. Beautiful.

Ingredients

FOR THE DOUGH:

½ pounds, ⅞ ounces, weight Plain Flour

¼ ounces, weight Yeast

1 ounces, weight Sugar

½ teaspoons Salt To Taste

7 tablespoons, 1 teaspoon, 5-⅛ pinches Warm Water

1 whole Egg, Beaten, Divided Use

1 ounces, weight Butter, Softened

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FOR THE FILLING:

1 Tablespoon Olive Oil

1 Tablespoon Garlic, Chopped

1 Tablespoon Red Onion, Chopped

3-⅝ ounces, weight Smoked Salmon, Crumbled

1-⅞ ounces, weight Boiled Potatoes Small Diced

1-⅞ ounces, weight Tomato, Diced

¼ teaspoons Pepper

½ teaspoons Salt To Taste

Preparation

In a mixing bowl combine flour, yeast, sugar, and salt. Mix 1 minute. Next add water and half of the beaten egg. Mix. Add butter and mix until combined. Knead by hand until smooth and elastic, about 10 minutes.

Cover the dough and let rise in a warm place for about 30 minutes. After that, punch the dough down and make a ball and allow the ball to rise for another 10 minutes .

In a pan heat 1 tablespoon olive oil over medium high heat. Add garlic and mix it around until it’s softened. Next add onion, salmon and the diced boiled potato. Mix until onion is softened and everything is heated through. Add tomato, pepper, and salt. Mix well .

Roll out dough to about 1/4 inch thick using a rolling pin. Cut the dough into 6 triangles (3×6 inch). Now place a tablespoon full of curry mixture in the middle of each triangle. Now roll each triangle up beginning with the wide side, then shape the rolls into crescent shapes.

Take the appetizer and place on a greased baking tray and allow to rise for another 25 minutes. Next brush the remaining beaten egg over the top of the appetizer .

Bake at 200ºC for 20 minutes or until golden brown.

Serve hot.