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Crescent/Pastry: Beurek w/ Parsley Cheese Filling

Source of Recipe

Moosewood Restaurant cookbooks


List of Ingredients

DOUGH:
3/4 cup warm water
1 package dry yeast
1 teaspoon honey
2 tablespoons melted butter
1 teaspoon salt
2 cups flour

FILLING:
8 ounces cream cheese, softened
1 cup grated muenster cheese
1 cup shredded mozzarella cheese
1 cup grated feta cheese
2 eggs
3 cloves garlic, pressed
3/4 cup chopped fresh parsley
1/4 cup chopped fresh basil


Recipe

Combine warm water, yeast and honey in mixing bowl and set aside for a few minutes, until the yeast has softened and dissolved. Add the melted butter and salt. Thoroughly stir in 1 3/4 cup flour. Knead until the dough forms a ball. Continue kneading on a lightly floured surface until he dough is smooth and elastic, adding more flour if needed. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm spot for about an hour until doubled in size.

While the dough is rising, combine the cheeses in a food processor. Stir in the rest of filling ingredients. When the dough has doubled, divide it into 12 pieces. Roll the pieces of dough into smooth balls and place them on a lightly floured board and cover for 15 minutes. Preheat oven to 375ºF. Roll each ball of dough into a 4" diameter circle. Place 2 tbl. of filling on lower half of each circle. Moisten the lower edge of dough with water. Fold the upper half down over the filling and press the edges together with a wet fork to seal.

Arrange the beureks on a buttered baking sheet so that their edges do not overlap. Seal any holes by pinching the dough together. Beat an egg with a tablespoon of water and brush it on the pastries to give them a nice glaze. Bake for 10-12 minutes, until golden brown with slightly crisp edges. Serve hot.