Tuesday, September 30, 2008

Creamy Chicken Stuffed Crescents


We really want some Chicken Crescents
Max and his girlfriend/playmate Chola

So my boyfriend just pointed out that these are actually croissants...but I still call them Crescents. He just told me to write "They're Crescents when they are gluten free". Back before my Celiac diagnosis we would make an amazing dinner where my boyfriend would make a "filling" out of cream cheese, spinach, garlic, and baked chicken. You would then stuff Pillsbury Croissants with this "filling" and make purses. Bake until golden brown. Uhhh...so good. They are actually the first meal that boyfriend prepared for me. Awwwww

So yesterday I looked up recipes for Croissants. I decided that I wouldn't look up Gluten Free recipes. Instead I was just going to use my beloved Beth's Gluten Free All Purpose as a substitute in a traditional recipe. I found a recipe that looked pretty simple, but it does have to be prepared the night before. So I made this dough last night and then let it sit in my fridge until tonight.

Ingredients:
  • 1 pkg. yeast
  • 3 tbsp. water
  • 1/2 cup Crisco (I used All Natural Shortening from my Co-op)
  • 1 tsp. salt
  • 1 cup boiling water
  • 2 eggs (I used Free Range Local Eggs)
  • 1/2 cup sugar (I used Raw sugar)
  • 4 cups Beth's GF All Purpose Flour
Directions (Prepare the night before)

  1. Put Crisco and salt in glass measuring cup.
  2. add the 1 cup boiling water
  3. stir till dissolved and becomes lukewarm
  4. dissolve yeast in the warm water
  5. beat the eggs with the sugar until well beaten
  6. add the lukewarm crisco mixture and the dissolved yeast
  7. add 2 cups flour, mix in well, then add the remaining flour, mix well
  8. add sufficient flour to make a 'kneadable' dough, and then knead lightly till well mixed
  9. put into a bowl (covered) overnight in the fridge
  10. Cut the dough in half
  11. Roll out one half to 1/4 inch thickness (You will need to keep your rolling surface floured)
  12. Cut in to 4x4 squares
Spread with soft butter - - You are now ready to make purses



To make the filling you will first need to bake 3 boneless, skinless chicken breasts. Lightly season with salt and pepper. While the chicken is baking, take one package of frozen spinach and place in a microwaveable bowl. Add 1/2 cup water and heat in the microwave for 3 minutes. Place two packages of Organic cream cheese in a big mixing bowl. Take the hot spinach, squeeze out water, and place on top of cream cheese. The heat from the spinach will help the cream cheese mix easier. Add anywhere from 1/8 cup to 1/4 cup fresh chopped raw garlic. Once the chicken is cooked, shred it and add to the mixture. Mix well.


Next you will plop about 1/4 to 1/2 cup filling into the squares of dough. The dough will need a bit of stretching and scratch repair as you make the "purses". You want each purse to be very full.

Line your cookie sheet with parchment paper and preheat your oven to 375. I was able to make 8 purses with half of my dough. Bake until brown and crisp. They don't quite reach "golden" status. I feel like I'm always saying this, BUT my oven is really wonky. So I baked mine for about 10 minutes and kept checking my bottoms. My oven burns SUPER hot on the bottom, so once my bottom was crisp, I turned the oven on Broil and finished up the tops. Remember, your filling is cooked already, so you only have to worry about the dough.
The finished product! SOOOO GOOD. I was actually really impressed. Yeah, it's not Pillsbury, but it is still AWESOME! We eat ours with Jellied Cranberry Sauce. I know it sounds strange, but it's really not the best bite without it!

10 comments:

Meg said...

Love this! I bet it tastes great with the jellied cranberry sauce.

Tiffany said...

That sounds so delicious! Yum! I will have to give it a go :)

Also, "Crescents" are made without butter, "Croissants" have real butter. That is the difference. Also, if in a bakery, you can tell the difference by looking at the way they are shaped. If the ends are apart, like a cresent moon, they have no real butter. If the tips are connected and tied into a little knot, they have real butter and are therefore real 'croissants'. Just so you know ;)

Marlow said...

Thanks for the info! I knew I didn't make that word up out of nowhere!! Then these are def. croissants because they do have butter. Learn something new everyday!

GF Steph said...

Oh man, that looks sooo good. I got stop browsing blogs when I am so hungry! :-)

The Good Eatah said...

Yum. Those look great; and those dogs are so darn cute!

Marlow said...

They are SO Good! Def. a once a few months kinds of meal!

Thanks for complimenting Max and Chola! Max is so lucky to have Chola! She is my best friends dog and she comes over for "play dates" almost every day! They enjoy sleeping on the dog bed spooning, laying out in the sun spooning, and begging for food!

Jenny said...

these look so good! I just determined that my bloglines is not updating your feed. UGH.

Dylansmommie said...

I am totally making these, although I think I might take the easy way out and use store bought crescents rolls, you could even do a ring with this, if you made your croissants into triangles and overlapped them around into a ring.

Loloyo said...

about how much flour do you add in the "kneading" stage? I mixed all the ingredients in my stand mixer and then realized its a very sticky dough. I wasn't sure how much flour to add from there because I was worried about getting a dry crescent. Right now its still pretty sticky and loose not like a ball of dough for normal bread.

Meghan said...

Thanks so much for this recipe! I made it a few times with different feelings and they're great. :)