Monday, May 29, 2017

Crogels

I am still trying my hand at baking New York style goodies. The Crogels are a cross of Croissants and Bagels.  I used a can of ready made dough and it worked a charm.
You can fill them either sweet or savoury.
I wanted something sweet on a late Sunday morning.


Recipe:
1 can Kraft Pillsbury croissant dough
1 egg
4 tbsp cream cheese
2 tbsp flour
1 tbsp milk
1 tbsp sesame seeds
1 tbsp honey
1.5 l water
1 tbsp oil
Filling of your choice:
4 tbsp cherry jam
8 fresh cherries
8 tsp cream cheese


Flour your work surface.
Heat up the oven 200 C.
Open the can and enroll the dough. Use a teaspoon and and close the perforation with it. Cut  the dough into 4 equal pieces.
Spread a fine layer of cream cheese on top.

Seperate the egg and use the egg white to brush around the dough.
Fold it over and try to lengthen the strip about 3 cm. Now twist the dough twice and flatten the ends and brush some egg white on and close the ring.

Heat up the water and add the honey, bring to a boil and switch off the heat.
Take a slotted spoon and drop each piece in for 4 seconds on each side.
Oil a baking paper and place the cooked dough on top.
Mix egg yolk with milk and brush the crogels. Add sesame seeds.
Bake for 20 minutes.

When it is cooled down, with a serrated knife cut it open,  spread it with some jam and place halfed cherries on the jam. Set some cream cheese in between the cherries. Close the lid and enjoy.


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