Croissants with filling

Equipment

• 1 large bowl
• 1 measuring cup
• 1 large spoon for combining ingredients
• 1 Pizza Cutter
• 1 Rolling Pin
• 1 cookie baking sheet
• 1 parchment paper

Ingredients

• 4 cups light spelt flour plus extra for dusting while rolling the dough
• 2 tsp dry yeast or 20 g. fresh yeast
• 1 1/4 cup lukewarm milk
• 3 eggs
• 6 tbsp melted butter
• 1/4 cup sugar
• 1/2 tsp salt

Instructions

Combine the light spelt flour with the dry yeast, add all other ingredients (2 eggs, sugar, salt and melted butter), knead the dough adding melted butter at the end. The dough should be soft and flexible. Form a ball, place in a bowl sprinkled with flour, set aside in a warm place, covered with a clean cotton or linen cloth until it doubles its volume (usually about 30 minutes to an hour).
If working with fresh yeast, first crumble fresh yeast into a small bowl, sprinkle with a tsp of sugar and pour over with warm milk. Set-aside until yeast begins to form a foam on top (usually 5-10 minutes). In the meantime. Melt the butter in a small pan. Place the flour, sugar, salt, and 2 eggs in a larger bowl. As soon as the yeast activates forming a foam on top of the milk add it all to the large bowl with flour. Mix all ingredients and begin kneading the dough adding melted butter in the end. Form a ball, place in a bowl sprinkled with flour, set aside in a warm place, covered with a clean cotton or linen cloth until it doubles its volume. Usually 30 minutes to an hour.

Take two baking cookie sheets and line with parchment paper.
The dough and divide into four equal parts.
One part after another roll out with a rolling pin forming a rectangle 18 x 35 cm. Cut out triangles with a wide base, long sides and sharptop. Pizza cutter works great for this task. At the base of each triangle apply1 tsp of filling. It might be farmer’s cheese filling, date puree or your favorite good quality fruit preserve. Roll from the base to the top and place rolled croissants on the baking sheet making sure the top of the triangle is underneath the croissant. Otherwise, the croissant top will unroll during baking creating a stick. Be sure to place all croissants at least an inch apart from each other as they will rise while baking. You may need to rotate the baking sheets. There should be around 50 pieces.
One egg is for egg wash, whisked. For brushing each croissant just before baking.
Brush each croissant with an egg wash to give it a nice shiny look. You may even sprinkle with poppy seeds or sesame seeds.
Bake in a 375F temperature for about 13-15 minutes until golden brown. Remove from the oven, place on a cooling rack and …. Observe them disappear.

For Farmer's cheese filling

• 15 oz (400g) farmers cheese (made from whole milk)
• 2 yolks
• 4-5 tbsp cane sugar,
• 1 tsp vanilla extract

All filling ingredients mash and mix with a fork in a bowl.If it’s too dry add a little sour cream.

• Prep Time: 1 hour
• Cook Time: 12 minutes