Soft crescents are filled with cream cheese and olives. The best thing about this wheat dough is that you can fill it with anything you want, sweet or savory and it will turn out great.
By Maya Moscovich
Soft, bread-y crescents are filled with cream cheese and olives. The best thing about this wheat dough is that you can fill it with anything you want, sweet or savory and it will turn out great.
- 2¾ Cup Whole Wheat Flour (550gr)
- 2 tsp Dry Active Yeast
- 1 tsp Sugar
- ½ Cup Cottage Cheese
- ⅓ Cup Plain Yogurt
- 2 Tbsp Olive Oil
- 1 tsp Salt
- 1 Cup Warm Water
- 1 Egg – beaten (For the egg wash)
- 250gr Cream Cheese
- 50g Butter – Melted
- Pitted Olives
- Place the flour, yeast and sugar in a mixer bowl and mix together with a spoon. Add in the cottage cheese, yogurt, oil and salt and ½ cup of the water and start mixing using the kneading attachment. Start with low speed and move to medium-low after a minute or so.
- Gradually add the rest of the water. The dough should be soft and a bit tacky but it shouldn’t stick to the bowl (extra or less water may be needed based on the flour you use).
- Once a dough has formed, pat the dough slightly with oil and cover the bowl with plastic wrap and let dough rest and rise for about 45-60 minutes until it’s double in size.
- Punch the dough down (to deflate it) and divide into 2 equal parts.
- Roll each part into a ball and on a lightly floured surface, roll into a thin flat circle.
- Mix the cream cheese and melted butter together until they form a soft spreadable mix.
- You can add spices or herbs as desired.
- Using a spatula or butter knife, spread half of the filling on the flattened dough circle and add olives on top.
- Using a sharp knife or pizza slicer, slice the circle into 8-10 (depending on the size you want) slices (triangles – like a pizza).
- Roll each triangle from the outside to the inside (starting with the wide end and rolling towards the sharp end of the triangle).
- Repeat with the second half of the dough and place the filled crescents on a parchment paper layered baking sheet. Make sure that they are at least 1 inch apart.
- Cover with a kitchen towel and let the crescents rest for about 30-45 minutes.
- Preheat the oven to 375F (180C)
- After 30-45 minutes, gently brush each crescent with beaten egg and sprinkle with sesame if desired.
- Bake for 20 minutes.
Being born and raised in Israel, Mayas nutrition always consisted of food that’s spiced well, light on the stomach and includes a lot of vegetables, fruits and olive oil. Now residing in Halifax, Nova Scotia, she is on a quest to reconnect with the food traditions of her home country.