Kataifi (Shredded Nut Pastries)
INGREDIENTS:
Karen Mintzias 3 c All-purpose flour; (sifted)
1/2 c Warm water 1 lb Kasseri cheese
1/4 c Olive oil -- coarsely grated
1/4 c Red wine vinegar 2 lg Tomatoes; chopped
1 Egg 1/4 c Chopped fresh basil
1 ts Salt Paprika
Karen Mintzias 3 c All-purpose flour; (sifted)
1/2 c Warm water 1 lb Kasseri cheese
1/4 c Olive oil -- coarsely grated
1/4 c Red wine vinegar 2 lg Tomatoes; chopped
1 Egg 1/4 c Chopped fresh basil
1 ts Salt 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 draft-free area 30 minutes.
Preheat oven to 350?F. 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 1/4 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.
Preheat oven to 350?F. 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 1/4 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.