Cream Cheese Croissants, Recipe and Photo Shoot

Sometimes I wake up with an idea for a recipe and can't stop thinking about it until I try what I have imagined in my head. Cream Cheese Croissants. The name alone is tasty and inviting. This was the first time I was making croissant dough and I can say it wasn't bad at all. These croissants are crispy, tender and creamy at the same time. And sooo tasty.

Ingredients (for about 14 croissants) :
300 grams (2 and 1/2 cup ) white flour
100 grams (1 cup )whole wheat flour
1 egg
225 ml ( 1 and 1/2 cup) milk
150 grams (3/4 cup) butter
1 teaspoon salt
2 teaspoons sugar
dry yeast 2 teaspoons
200 grams (1 cup) cream cheese
some dry basil
Heat the milk until lukewarm. Pour the milk in a bowl and add the sugar and the yeast. Leave it like that for 5 minutes, until bubbles appear on the surface.

Add the flour, egg, 1/4 cup butter and salt to the milk mixture. Knead with your hands until you have nice, soft not-sticking dough.

The dough should look like this

Wrap the dough in plastic and let it rise for an hour.

Roll the dough into a rectangle and cover it with some butter. Like this

Now, fold each side of the dough as if closing an envelope, so you enclose the butter inside the dough.

Then you repeat this process. Again you roll it into a rectangle, cover it with butter and fold it.

Take the dough and make a ball. Roll it so you have a round piece of dough on your working surface.

For the cream cheese filling, mix the cream cheese with the basil. You can add some feta cheese too.

Cut the dough into triangles and place 1 teaspoon of the filling on each piece.

Roll the dough so you close the cream cheese inside and you get the croissant shape.

Place the croissants on a baking pan, previously covered with baking paper.

Put some butter on top of each croissant.

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Bake for 15 minutes at 200C (400F) or until golden brown on top. As simple as that!

Bon Appetit!