Composition / ingredients
Step-by-step cooking
Step 1:
Prepare all the necessary ingredients for making croissants with cheese. Traditionally, puff pastry without yeast is used for croissants, but you can also use puff-yeast. If you have time, you can make puff pastry yourself, but if you need quick pastries for breakfast, it's better to use a ready-made store-bought dough. It needs to be removed from the freezer 2 hours before cooking and completely defrosted.
Step 2:
Cut the cheese into not very long cubes. The length of the bars should not exceed the width of the widest part of the dough triangles. You can take any cheese. It will turn out delicious with the usual "Russian", and with mozzarella.
Step 3:
I usually use the dough in plates, but in this case it's better to stop at the dough rolled into a roll: it doesn't even need to be rolled out. Simply expand it. The width and length of the dough will be just the right length. Using a regular knife or a special pizza knife, cut the dough into triangles. It will turn out about 9-10 triangles.
Step 4:
Put a piece of cheese on the edge of the widest part of the triangle and roll the dough into a roll from the widest part to the narrow one. At the same time, the cheese should not protrude beyond the dough, but remain inside the roll. It is very important to twist the edges of the roll. This is necessary so that when baking, the cheese does not flow out of the croissants onto the baking sheet.
Step 5:
Form the rest of the croissants in the same way.
Step 6:
Lubrication. Beat the egg with a fork until smooth.
Step 7:
Place the croissants on a parchment-lined baking sheet at a distance from each other. When baking, the products increase in size by 2-3 times and if they lie close, they can stick to each other. Lubricate the products with beaten egg. Place the baking sheet in a preheated 180 ° C oven for 15-20 minutes and bake the croissants until golden brown. The exact time depends on the characteristics of your oven.
Step 8:
Serve the finished croissants immediately to the table while they are hot. Bon appetit!
Turn on your oven in advance, even at the stage of slicing cheese, so that it has time to warm up properly.
Caloric content of the products possible in the composition of the dish
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Dutch cheese - 352 kcal/100g
- Swiss cheese - 335 kcal/100g
- Russian cheese - 366 kcal/100g
- Kostroma cheese - 345 kcal/100g
- Yaroslavsky cheese - 361 kcal/100g
- Altai cheese 50% fat content - 356 kcal/100g
- Soviet cheese - 400 kcal/100g
- Cheese "steppe" - 362 kcal/100g
- Uglich cheese - 347 kcal/100g
- Poshekhonsky cheese - 350 kcal/100g
- Lambert cheese - 377 kcal/100g
- Appnzeller cheese with 50% fat content - 400 kcal/100g
- Chester cheese with 50% fat content - 363 kcal/100g
- Edamer cheese with 40% fat content - 340 kcal/100g
- Cheese with mushrooms of 50% fat content - 395 kcal/100g
- Emmental cheese with 45% fat content - 420 kcal/100g
- Gouda cheese with 45% fat content - 356 kcal/100g
- Aiadeus cheese - 364 kcal/100g
- Dom blanc cheese (semi-hard) - 360 kcal/100g
- Lo spalmino cheese - 61 kcal/100g
- Cheese "etorki" (sheep, hard) - 401 kcal/100g
- White cheese - 100 kcal/100g
- Fat yellow cheese - 260 kcal/100g
- Altai cheese - 355 kcal/100g
- Kaunas cheese - 355 kcal/100g
- Latvian cheese - 316 kcal/100g
- Limburger cheese - 327 kcal/100g
- Lithuanian cheese - 250 kcal/100g
- Lake cheese - 350 kcal/100g
- Gruyere cheese - 396 kcal/100g
- Puff pastry - 400 kcal/100g
- Puff pastry, unleavened - 337 kcal/100g
