Recipe - Kasseropites (Kasseri Tomato And Basil Cresents)

Karen Mintzias
One half cup Warm water
One fourth cup Olive oil
One fourth cup Red wine vinegar
1 Egg
1 teaspoon Salt
3 cup Allpurpose flour; (sifted)
1 pound Kasseri cheese
coarsely grated
2 lg Tomatoes; chopped
One fourth cup Chopped fresh basil
Paprika

Blend water, oil, vinegar, egg and salt in large bowl. Gradually stir in
enough flour so dough pulls away from sides of bowl. Turn dough out onto
lightly floured surface and knead until smooth and elastic, about 10
minutes. Shape dough into round. Grease bowl. Add dough, turning to coat
surface. Cover with damp towel and let stand in warm draftfree area 30
minutes.

Preheat oven to 350øF. Grease baking sheets. Combine cheese, tomatoes and
basil in bowl. Divide dough into 8 pieces. Shape each into smooth round.
Roll each out on lightly floured surface to thickness of One fourth to 1/8 inch.
Spoon some of cheese mixture down center of each round. Fold one side over
filling; press edges to seal. Arrange cresents on prepared sheets.
Sprinkle with paprika. Bake until cheese has melted and pastry is golden
brown, about 40 minutes. Serve hot.

Source: Sofi Lazarides (Bon Appetit, 1987)

Typed for you by Karen Mintzias

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip