Kasseri, Tomato and Basil Crescents |
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Prep Time: 60 Minutes Cook Time: 40 Minutes |
Ready In: 100 Minutes Servings: 8 |
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This recipe comes from an April 1987 issue of Bon Appetit that featured Greek Menus the Easy Way and included recipes from chef Sofi Lazaridis. Kasseri cheese is a firm golden Greek cheese made from sheep's milk. If unable to find kasseri, the Food Thesaurus suggests substituting Provolone, Parmesan or Romano cheese. This was served as an appetizer in a dinner for 8. Ingredients:
1/2 cup warm water |
1/4 cup olive oil |
1/4 cup red wine vinegar |
1 egg |
1 teaspoon salt |
3 cups sifted all-purpose flour (about) |
1 lb kasseri cheese, coarsely grated |
2 large tomatoes, chopped |
1/4 cup chopped fresh basil leaf |
paprika |
Directions:
1. Blend water,oil,vinegar,egg and salt in large bowl.
2. Gradually stir in enough flour so dough pulls away from sides of bowl.
3. Turn dough out onto lightly floured surface and knead until smooth and elastic, about 10 minutes; shape dough into a round.
4. Grease bowl, add dough and turn to coat surface.
5. Cover with damp towel and let stand in warm draft-free area 30 minutes.
6. Preheat oven to 350 degrees.
7. Grease baking sheets.
8. Combine cheese, tomato and basil in bowl.
9. Divide dough into 8 pieces;shape each into smooth round.
10. Roll out on lightly floured surface to thickness of 1/4 to 1/8-inch thick.
11. Spoon some of cheese mixture down center of each round.
12. Fold one side over filling;press edges to seal.
13. Arrange crescents on prepared sheets; sprinkle with paprika.
14. Bake until cheese has melted and pastry is golden brown, about 40 minutes.
15. Serve hot.
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