| 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 |
ts |
Salt |
| 3 |
c |
All-purpose flour; (sifted) |
| 1 |
lb |
Kasseri cheese coarsely grated |
| 2 |
lg |
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 350°F. 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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