*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Appetizers                       Vegetarian
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Karen Mintzias
      1/2   c            Warm water
      1/4   c            Olive oil
      1/4   c            Red wine vinegar
    1                    Egg
    1       t            Salt
    3       c            All-purpose flour -- (sifted)
    1       lb           Kasseri cheese
                         -- coarsely grated
    2       lg           Tomatoes -- chopped
      1/4   c            Chopped fresh basil
   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
   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 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.
   Source: Sofi Lazarides (Bon Appetit, 1987)
   Typed for you by Karen Mintzias
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