30 Servings
2 Hours, 30 Minutes
Allergens
Dissolve yeast in water.
Combine all ingredients except onions and knead to a soft dough.
Set aside for 45–55 minutes until the dough rises double in bulk.
Divide dough into three parts.
Working with one part, roll out to a 15-inch circle.
Brush with oil, sprinkle with one third of the onions.
Cut into triangles. Roll up each triangle, wide end first. Repeat with remaining dough.
Place onto lined cookie sheet. Brush with egg. Bake at 350 degrees Fahrenheit for 35–40 minutes.
Variations:
For mini croissants, cut dough to a 10-inch circle.
Optional: Onions can be sauteed in oil.
Styling and Photography by Faigy Feldman
Dry Yeast? Can I use dry yeast for this recipe? It does not specify…
I believe either. But here is the conversion: 2 1/4 teaspoons dry active, instant, or rapid-rise yeast granules (usually one 1/4-ounce packet) = 2/3 ounce fresh yeast
Freeze? Does this recipe freeze well?
MOst definitely.
Soft, fluffy, just amazing to bite into These onion crescents are a wonder! Soft and oh so tasty.
I separated the dough into 200 gram pieces and rolled as thin as poss about 8 inches wide. Covered generously with caramelized onions – I fried 5 diced onions till golden/slightly brown.
Also, I sprinkled a bit of salt over the crescents after egging, before baking.
I will be freezing these for Yom tov;)
YUM!!!!
Drooling Chay Alt!