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Dairy
Easy
2 Hours, 15 Minutes
Diets 
Croissants are a favorite that can’t be limited to one. Featured as an appetizer for a dairy meal, they prepare the palate for a scrumptious homemade feast.
4 cups flour
1 and 1/2 tablespoons (30 grams) Gefen Dry Yeast
1 tablespoon sugar
1 egg
5 tablespoons oil
1/2 teaspoon salt
1 and 1/2 cups lukewarm water
1/4 cup (2 ounces, or 50 grams) butter
1 large onion, chopped finely
14 ounces (400 grams) mushrooms, a mix of any type, chopped
5 ounces (150 grams) mozzarella cheese, grated
pinch of salt
1 egg, beaten with a fork for an egg wash
black sesame seeds or poppy seeds, for sprinkling
Put the flour, yeast, sugar, egg, oil, and salt into a mixing bowl (making sure to keep the salt away from the yeast).
Mix, while adding the water gradually.
Knead until the mixture is soft and uniform.
Oil the dough. Cover and let rise for an hour, until it doubles in volume.
Preheat the oven to 350°F (180°C)
Melt the butter in a frying pan. Sauté onion until golden.
Add mushrooms and sauté for about five minutes. Remove pan from the flame. Strain the liquid from the mixture
Mix in the grated cheese and salt.
Divide the dough into four equal balls. On a floured surface, roll each ball into a flat circle. Divide each circle into seven triangles.
Place a tablespoon of the filling at the wider side of the triangle. Shape by rolling the dough over the filling toward the narrower end.
Place the crescents on a baking tray lined with Gefen Easy Baking Paper. Brush with egg wash and sprinkle black sesame seeds or poppy seeds over them.
Bake for about 20 minutes, until golden.
Yields 28 crescents
Photography: Daniel Lailah Styling: Amit Farber
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