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.