Saturday, December 29, 2012

Croissant Challah

When we decided to make Rugulah challah we knew that we needed to make some in the rugulah shape, or croissant shape. Like the knots, this shape is easy to make and great for individual portions.

Step 1: Roll out dough into a square or rectangle

Step 2: Slice dough into triangles

Step 3 (optional): Fill croissant

Step 4: Roll up the dough

Bake at 350 for 15-20 minutes depending on the size of the crissants, or until the internal temperature is around 170.

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