Delicious little pies. If I have Vienna sausages, I put them in the filling too and all you have to do is to take tomato sauce for the great food

200 g flour

120 g margarine

30 g fresh or 2 tsps. dry active yeast

90 ml milk

2 tsps. sugar

salt

100 g grated cheese (I used Gouda)

1 egg

Put flour, margarine, salt to the blender bowl and blend till crumbs. Rub yeast with the sugar and milk. Pour milk to the flour and knead the dough. Then roll the dough thinly, cut in squares (about 10×10cm). In the middle put cheese and press opposite coners of the dough to make an envelope. Put pies on baking tray lined with baking paper. Coat pies with beaten egg. Bake 15-20 minutes in 180°C preheated oven.

Source: alfa.lt

Very good snack. Kids came from the kindergarden and ate only these sticks till none was left. I had to hide some for photosession. I baked them already two times. The first time I rolled sticks in sesame seeds, but the next day I had joy cleaning all house with vacuum-cleaner from the seeds The next time I put sesame seeds inside the dough and it was more practical and the taste didn’t differ very much.

(20-22 sticks)

250 g flour

5 g dry active yeast

1/2 tsp. salt

2 tsps. paprika

175 ml warm water

25 g sesame seeds (if you want to roll sticks in sesame you gonna need 25 g sesame seeds more)

Sift the flour, salt and paprika. Put yeast, sesame seeds and water. Knead the dough and let rise for an hour in warm place. Then on the floured surface form from the dough 15 x 30 cm rectangular. Cut dough in about 1cm thickness sticks. If you want to roll sticks in the sesame, now you have to do it. Overwind the sticks and put on the floured (or lined with the baking paper) baking tray. Cover and let rise for 20 minutes. Bake in 220°C preheated oven for 8 minutes.

Source: Школа гастронома 2010-03 (149)

Yesterday for dinner we had only soup, so I decided to bake these coissants for stronger food. Coissants and soup were perfect together.

(24 (or 12) croissants)

Dough:

450 g (225 g) flour

200 g (100 g) butter or margarine

35 g (17 g) fresh or 3 tsp (1 1/2 tsp) dry yeast

250 ml (125 ml) milk

1/2 tsp (1/4 tsp) sugar

1/2 tsp (1/4 tsp) salt

Filling:

250 g (125 g) feta

2 tbsp (1tbsp) fresh or 1tsp (1/2 tsp) dried basil

Coating:

1 egg

Put dry ingredients and butter to the blender bowl. Blend till you get crumbs. Pour lukewarm milk and knead soft dough. Devide dough to three (two) balls and roll 30 cm diameter circles. Cut them in 8 parts. Crush feta and mix with basil. Put teaspoon of filling on each dough part and roll into croissants. Put croissants on baking tray, let rise and coat with an egg. Bake 12-15 minutes at 225°C in the oven.

Notes: I usually make half portion of recipes, so I hate to half every thing every time and this time I wrote half portion quantities in brackets.

Source: Lengvi receptai I