Cottage Cheese Croissants Recipes
COTTAGE CHEESE CROISSANTS
A delicious unleavened recipe. Perfect for breakfast or to serve with soups. Omit the sugar and lemon from the glaze for a savory version. Prep time includes 4+ hours of refrigeration.
Provided by danlynclark
Categories Lunch/Snacks
Time 5h45m
Yield 24 croissants
Number Of Ingredients 7
Steps:
- Combine butter and cheese until light and fluffy.
- Add flour.
- Mix until dough forms.
- Wrap dough tightly in wax paper or plastic wrap and refrigerate 4 hours or overnight.
- Divide dough into thirds.
- Return other portions to refrigerator.
- Roll dough into 10 inch circle on well-floured board.
- Cut into 8 wedges.
- Roll each into crescent starting at wide end.
- Repeat with remaining dough.
- Bake on lightly greased baking sheet, 2 inches apart at 350 degrees for 30-45 minutes or until golden brown.
- While croissants are baking, prepare glaze.
- Drizzle glaze or brush on tops of warm croissants.
- Serve warm.
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- In a medium-sized bowl, mix together the butter, cottage cheese and flour. This will make a sticky dough. Divide the dough into 2 and shape into a disc. Place them onto a piece of plastic wrap and wrap up and place in the refrigerator for about 2 hours or overnight. Let the dough soften for 15 min. before rolling out if you refrigerate overnight. (see not below for make ahead option)
- After the dough has chilled for 2 hours, heat your oven to 350 degrees. Lightly spray your clean counter with cooking spray, then sprinkle flour over the surface and spread until smooth (I like to spray with cooking spray so the flour sticks to the counter better).
- Place one of the disks of the dough onto the floured counter. Flour you rolling-pin and roll out until you reach about a 14" circle. Cut into 8 triangles. Roll them up from the large end, forming a croissant. Place onto a baking sheet lined with parchment paper. Bake for 30 to 35 minutes or until the tops start to turn golden with small spots (that's the cottage cheese). The bottom will be pretty dark and crispy.
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- In a medium bowl, combine butter, cottage cheese, flour, and salt. Shape into a disk, and wrap in plastic; refrigerate until firm, about 2 hours.
- Preheat oven to 375°. On a well-floured surface, roll dough out to a 14-inch circle. Cut circle evenly into 8 triangles. Roll each triangle up, from wide end to tip, turning ends of roll in to form a crescent shape. Place croissants 3 inches apart on a rimmed baking sheet (to catch any drips); bake 30 to 35 minutes or until golden brown.Transfer to wire rack. Cool 10 minutes.
- Meanwhile, make Sugar Glaze: In a glass measuring cup, add 2 teaspoons milk by 1/2 teaspoonfuls to 1/2 cup confectioners sugar, stirring until glaze is of a drizzling consistency. It should be thin enough to pour while still thick enough to coat croissants. Drizzle over croissants. Serve warm, or let cool to room temperature. Store at room temperature in an airtight container, up to 2 days.
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