Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Appetizers Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Karen Mintzias
1/2 c Warm water
1/4 c Olive oil
1/4 c Red wine vinegar
1 Egg
1 t Salt
3 c All-purpose flour -- (sifted)
1 lb Kasseri cheese
-- coarsely grated
2 lg Tomatoes -- chopped
1/4 c Chopped fresh basil
Paprika
Blend water, oil, vinegar, egg and salt in large bowl.
Gradually stir in enough flour so dough pulls away
from sides of bowl. Turn dough out onto lightly
floured surface and knead until smooth and elastic,
about 10 minutes. Shape dough into round. Grease
bowl. Add dough, turning to coat surface. Cover with
damp towel and let stand in warm draft-free area 30
minutes.
Preheat oven to 350 F. Grease baking sheets. Combine
cheese, tomatoes and basil in bowl. Divide dough into
8 pieces. Shape each into smooth round. Roll each out
on lightly floured surface to thickness of 1/4 to 1/8
inch. Spoon some of cheese mixture down center of each
round. Fold one side over filling; press edges to
seal. Arrange cresents on prepared sheets. Sprinkle
with paprika. Bake until cheese has melted and pastry
is golden brown, about 40 minutes. Serve hot.
