These delicious Vegetable Croissants are a nice addition to any meal. They are a nice change from the typical bread and roll choices. You can seve them with a bowl of hot soup or in a bread basket in middle of the table.
Vegetable Croissants can be wrapped in a pretty bag and be given as a housewarming or get well package together with a container of hot soup.
Many of our followers have told us that they make them in advance because they freeze beautifully.
Photography by Dan Engongoro
This Article by EstherO. originally appeared in Mishpacha Magazine.
Vegetable Croissants
Ingredients
Dough:
- 2 cups flour
- 1 stick margarine
- 1 egg
- ½ oz fresh yeast, or ¾ tbsp dry yeast
- ½ cup warm apple juice
- 1 tbsp sugar
- pinch salt
Vegetable Filling:
- 1 large onion
- 4 oz.. canned mushrooms, drained
- 1 lb. frozen vegetables (peas, carrots, corn, lima beans, string beans)
- ¼ cup mayonaise
- 1 egg
- 1½ tbsp onion soup mix
Oil Mixture:
- ¼ cup oil
- 2 tbsp parsley flakes
- ½ tsp salt
- 1 tsp garlic
Instructions
Dough:
- Dissolve yeast in apple juice, set aside until it bubbles.
- Combine remaining ingredients in mixer, adding yeast mixture last.
- Mix until it becomes a soft dough.
- Divide the dough in half.
- Cover the dough and let it rise ½ hour.
Filling:
- In a medium skillet, sauté onion until soft and golden.
- Add mushrooms and brown another two minutes.
- In a 4 quart pot, cook frozen vegetables according to package directions.
- Drain the vegetables in a strainer.
- Add the cooked vegetables, mayonnaise, eggs and onion soup mix to the sauted vegetables.
- Using a hand blender, pulse everything together into fine pieces (Do not let the mixture get creamy).
- Preheat oven to 375 degrees.
- Roll out one piece of dough into a 12’’ circle and cut into 8 triangles.
- Place 1 tsp of filling in the center of each triangle and roll them up starting from the outer edge(rugalach style). Pinch the ends tightly to make sure filling stays in.
- Repeat with remaining dough. Bake croissants on a parchment lined cookie sheets- approximately 20 minutes until golden.
Oil Mixture:
- Mix ingredients together.
- Using a pastry brush, brush mixture on warm croissants.
