Onion Crescents

5
(2)
  • Cooking and Prep: 2.5 h
  • Serves: 30
  • Contains:

Ingredients (9)

Main ingredients

Start Cooking

For the Dough

  1. Dissolve yeast in water.

  2. Combine all ingredients except onions and knead to a soft dough.

  3. Set aside for 45–55 minutes until the dough rises double in bulk.

Shape and Bake

  1. Divide dough into three parts. 

  2. Working with one part, roll out to a 15-inch circle.

  3. Brush with oil, sprinkle with one third of the onions.

  4. Cut into triangles. Roll up each triangle, wide end first. Repeat with remaining dough.

  5.  Place onto lined cookie sheet. Brush with egg. Bake at 350 degrees Fahrenheit for 35–40 minutes.

Variation:

For mini croissants, cut dough to a 10-inch circle.

Optional: Onions can be sauteed in oil.

Credit

Styling and Photography by Faigy Feldman

  • Chaya

    Posted by Chagit |2019-01-24 09:24:10
    0
  • Chay Alt

    Dry Yeast?

    Can I use dry yeast for this recipe? It does not specify...
    Posted by ChayAlt |September 5, 2017
    Replies:
    Chaia Frishman
    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
    Posted by Chaiaadmin|September 6, 2017
    0
  • Chay Alt

    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!!!!
    Posted by ChayAlt |2017-09-05 20:21:03
    0
  • Chay Alt

    Freeze?

    Does this recipe freeze well?
    Posted by ChayAlt |September 4, 2017
    Replies:
    Chaia Frishman
    MOst definitely.
    Posted by Chaiaadmin|September 4, 2017
    0
 
Please Log in to post a review How'd it turn out? Write a review. SUBMIT
  • Chaya

    Posted by Chagit |2019-01-24 09:24:10
    0
  • Chay Alt

    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!!!!
    Posted by ChayAlt |2017-09-05 20:21:03
    0
Please Log in to ask a question Write your question here POST
  • Chay Alt

    Dry Yeast?

    Can I use dry yeast for this recipe? It does not specify...
    Posted by ChayAlt |September 5, 2017
    Replies:
    Chaia Frishman
    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
    Posted by Chaiaadmin|September 6, 2017
    0
  • Chay Alt

    Freeze?

    Does this recipe freeze well?
    Posted by ChayAlt |September 4, 2017
    Replies:
    Chaia Frishman
    MOst definitely.
    Posted by Chaiaadmin|September 4, 2017
    0

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