Croissants Rellenos
A yeasted dough laminated with butter three times, cut into triangles, filled with mortadella and curd cheese and rolled. Makes ten. Most of the time is the dough resting and rising, not the work.
Servings: 10
Calories: 618kcal
Ingredients
- 500 g wheat flour
- 250 ml warm water
- 175 g butter for laminating, softened but still cool
- 50 g white sugar
- 25 g fresh yeast or 8 g of dried
- 1 packet of mortadella
- 500 g curd cheese cuajada
- 10 g salt
- 1 beaten egg for glazing
Instructions
- Stir the flour with the salt and the sugar. Make a well in the middle, pour in the warm water and knead well.
- Add the yeast with another 2 tablespoons of warm water and keep kneading until everything is worked in.
- Stretch the dough into a rectangle, put it on a tray, cover it with plastic wrap and refrigerate for 1 hour. This is a chill, not a rise: cold dough is what makes the butter possible to laminate.
- Soften the butter and flatten it with a rolling pin into a sheet.
- Take the dough out, put it on a floured surface and roll it out.
- Cut it into a rectangle and lay the sheet of butter on top.
- Fold the dough over the butter and roll it out again. Repeat this three times, chilling it briefly if the butter starts to come through, until you have layers like puff pastry.
- Roll the dough out and cut it into triangles.
- Lay two sheets of mortadella and some thin pieces of cheese on each triangle.
- Roll each one up starting from the wide end.
- Brush them with the beaten egg.
- Leave them on the tray in a warm place, covered with a cloth, until they have visibly risen and feel airy when you touch them. This takes about an hour and a half and it is the step that decides whether you get a croissant or a bread roll.
- Bake at 200°C (390°F) for 15 minutes.
Notes
The dough rises once, at the end, after the croissants are shaped. The hour in the fridge earlier is a chill: it firms the butter so it can be rolled into layers instead of melting into the dough.
Do not rush the final rise. Twenty-five grams of fresh yeast is a lot, and it will do the work, but a croissant that goes into the oven before it has risen comes out dense whatever the recipe says about layers.
Keep everything cool while laminating. If the butter starts leaking out of the edges, put the whole thing back in the fridge for fifteen minutes and carry on. Butter that melts into the dough gives one thick layer instead of many thin ones.
Nutrition
Calories: 618kcal | Carbohydrates: 45g | Protein: 23g | Fat: 38g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 124mg | Sodium: 1112mg | Potassium: 167mg | Fiber: 2g | Sugar: 6g | Vitamin A: 485IU | Vitamin C: 1mg | Calcium: 397mg | Iron: 3mg