Cheese and cheese croissants
Cheese and Cheese Croissants
I often wake up with a craving for something salty, easy to take on the go or to put on the table for a quick snack. These cheese and cheese croissants don’t require much effort or complicated ingredients. If you’ve ever made dough with yeast at home, everything goes smoothly. Each step makes sense and there isn’t much to improvise, which I like. I’ve made this recipe quite often, especially on days when I don’t want to spend much time in the kitchen but want something fresh and good.
Quick Info
Total time: about 1 hour and 30 minutes
Preparation time: 30-40 minutes (including dough rising)
Baking time: around 20-25 minutes
Number of servings: 12-15 croissants, depending on size
Difficulty: easy to medium (for those who have worked with risen dough)
Recipe type: savory snack, suitable for packing, picnics, breakfast, or brunch
Ingredients
For the dough:
3 teaspoons dry yeast
1 cup warm water (not hot)
1 teaspoon sugar
50 ml olive oil
2 1/2 – 3 cups flour (enough to make an elastic dough)
1 teaspoon salt
For the filling:
100 g telemea cheese (can be any other salty cheese)
2-3 tablespoons sour cream (to bind the cheese)
100 g grated cheese
1 egg (for brushing)
Optional for decoration: poppy seeds, sesame seeds, extra grated cheese
Preparation method
1. Start with the yeast. Put the dry yeast in a small bowl, add the sugar and a little warm water from the total amount. Mix and let it sit for 5 minutes to activate. It should swell slightly.
2. In a large bowl, place the flour and make a well in the center. Add the oil, salt, the rest of the warm water, and the activated yeast. Start mixing gently with a spoon or by hand.
3. Knead for a few minutes until you get an elastic, slightly soft dough that doesn’t stick too much. If needed, add more flour, a little at a time.
4. Let the dough rest for 10-15 minutes, covered with a towel.
5. In the meantime, prepare the filling. Grate the telemea cheese (or crumble it well) and mix it with the sour cream. You want a creamy consistency, but not too runny.
6. After the dough has rested, roll it out on a lightly floured surface. Try to make it quite thin, about half a centimeter.
7. Cut the dough into squares of about 10 x 10 cm.
8. Place a teaspoon of cheese filling in one corner of each square.
9. Bring the side corners over the filling, then roll towards the other corner to form the croissant. Gently seal the edges so the filling doesn’t leak out while baking.
10. Place the croissants on a baking tray lined with parchment paper and let them rise for another 10-15 minutes.
11. Brush each croissant with beaten egg. Sprinkle grated cheese, poppy seeds, sesame seeds, or whatever you prefer on top.
12. Bake in the oven (low to medium heat, 170-180°C) until the croissants turn golden brown, about 20-25 minutes.
Why I make this recipe often
These croissants are easy to transport and last for a few hours at room temperature, making them practical for travel or school. They are made without hassle, the ingredients are simple, and they can easily be adapted if something is missing. They are filling and go well with any meal of the day. The dough is easy to work with and not fussy.
Tips and variations
Tips
- To make the dough fluffy, don’t overload it with too much flour at the beginning. It’s better to add it gradually.
- Let the croissants rise in the tray before baking, even if they haven’t risen much initially.
- If the telemea is too dry, you can mix in an extra spoon of sour cream.
Substitutions
- Telemea can be replaced with any salty cheese.
- You can use regular oil instead of olive oil.
- For those who don’t have cheese, another type of melting cheese will work.
Variations
- You can sprinkle poppy seeds, sesame seeds, or even a mix of seeds on top.
- The filling can be changed, but cheese and cheese give the classic flavor.
- For those who want more flavor, a little dill or cumin can be added to the dough.
Serving ideas
- They are good both warm and cold.
- They are great for packing or alongside a simple cream soup.
- They can be placed on platters at parties or brunch.
Frequently asked questions
1. Can I use fresh yeast?
Yes, fresh yeast can also be used. A small cube (25 g) dissolves in the same way in a little water with sugar.
2. How do I know when they are ready in the oven?
The croissants are ready when they are nicely browned on top and the bottom is slightly golden. Be careful not to bake them too long, or they will dry out.
3. Can I freeze the croissants?
I do not recommend freezing, as the texture is not the same after thawing. It’s better to make them fresh.
4. What do I do if they come apart during baking?
If they are not well sealed at the ends, the filling may leak a little. You can press the edges with your fingers or with a fork if you want to keep them sealed.
5. Can I use another type of flour?
If you have whole wheat flour or another type, it works, but the dough will be denser. I recommend half white, half whole wheat if you want to change it.
Nutritional values
The values are estimates for one croissant (from 12 pieces, full recipe):
Calories: approximately 140-160 kcal
Protein: 5-7 g
Carbohydrates: 20-22 g
Fats: 4-5 g
These values may vary depending on the type of cheese used and how large the croissants turn out. Cheese and cheese provide some protein and fats, but the croissants are not very heavy.
Storage and reheating
The croissants store well covered at room temperature for a day. For the next day, it’s better to put them in a box in the refrigerator. For reheating, a few minutes in the oven or microwave (but not too long, so they don’t harden). They are not as good after more than 2 days, but remain edible.
That’s it. The recipe for cheese and cheese croissants, without complications and without unnecessary promises. It works, it comes out consistently, and doesn’t require much extra explanation.
Ingredients: Dough: 3 teaspoons of dry yeast, 1 cup of warm water, 1 teaspoon of sugar, 50 ml of olive oil, 2 1/2-3 cups of flour, 1 teaspoon of salt. Filling: 100 g of telemea cheese, 2-3 tablespoons of sour cream, 100 g of cheese, 1 egg.
