Vegetable Croissants

Photography by Dan Engongoro

Ingredients:

• 2 cup flour
• 1 stick margarine
• 1 egg
• ½ oz fresh yeast or ¾ Tbs dry yeast
• ½ cup warm apple juice
• 1 Tbs sugar
• Pinch salt

• 1 large onion
• 4 oz canned mushrooms, drained
• 1 lb frozen vegetable (peas, carrots, corn, lima beans, string beans)
• ¼ cup mayonnaise
• 1 egg
• 1 ½  Tbs onion soup mix

Dissolve yeast in apple juice, set aside until it bubbles, combine remaining ingredients in mixer, adding yeast to the  mixture last. Mix until it becomes a soft dough, divide dough in half. Cover and let rise ½ hour

Directions:

1. In a medium skillet, sauté onion until soft and golden.
2. Add mushrooms and brown another two minutes.
3. In a 4 quart pot, cook frozen vegetables according to package directions.
4. Drain and add the sauteed vegetables, mayonnaise, eggs and onion soup mix.
5. Using a hand blender, pulse vegetables into fine pieces (not creamy).
6. Preheat oven to 375
7. Roll out one piece of dough into a 12’’ circle
8. Cut into 8 pieces
9. Place 1 tsp of filling in the center of each triangle
10. Roll up starting from the outer edge-( rugalach style)

*pinch ends tightly to make sure filling stays in Repeat with remaining dough. Bake on parchment lined cookie sheets- approximately 20 minutes until golden.   

Prepare a mixture of:

• ¼ cup oil
• 2 Tbs parsley flakes
• ½ tsp salt
• 1 tsp garlic

While croissants are still warm brush on mixture with pastry brush.

This Article by EstherO. originally appeared in Mishpacha Magazine.