Crescents (Rogcheta) with Cheese
⏱️ Prep: 35 min🍳 Cook: 25 min
Ingredients
| 200 ml | lukewarm water | |
| 1 kg | flour | |
| 20 g | yeast | |
| 1 tsp | 5 ml | salt |
| 4 | eggs | |
| 100 ml | oil | |
| 350 g | pork lard (fat) | |
| 1 tsp | 5 ml | sugar |
| 250 g | cheese |
Instructions
- Dissolve the yeast in 200 ml lukewarm water together with the sugar and leave until it froths.
- Gradually knead in the flour, adding all the products to the sifted flour. Set aside one yolk. Leave the dough to rise for about 30 minutes at room temperature.
- Tear off pieces of dough and shape elongated thick sticks, in the middle of which you place the filling. You can also shape them as little pockets, folding in two with a cheese filling in the middle, or make buns (kifli).
- Arrange the crescents in a greased tray, spaced apart, and leave to rise for 45 minutes. Finally brush with the beaten yolk and bake in a preheated oven at about 190–200°C.
Prep 35 min · Cook 25 min · Total 60 min · Serves 12–15 pieces.