| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy |
Greek |
Appetizers, Greek, Vegetarian |
8 |
Servings |
INGREDIENTS
| 1/2 |
c |
Warm water |
| 1/4 |
c |
Olive oil |
| 1/4 |
c |
Red wine vinegar |
| 1 |
|
Egg |
| 1 |
t |
Salt |
| 3 |
c |
All-purpose flour, sifted |
| 1 |
lb |
Kasseri cheese |
|
|
coarsely grated |
| 2 |
|
Tomatoes, chopped |
| 1/4 |
c |
Chopped fresh basil |
|
|
Paprika |
INSTRUCTIONS
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 350øF. 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
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