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."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
5hrs 45mins
Ingredients:
7
Yields:
24 croissants
Advertisement

ingredients

Advertisement

directions

  • 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.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. Decadent and sooooo simple! I skipped the glaze but will give it try next time. Thanks for sharing this delicious keeper recipe.
     
  2. Our family has used this same recipe for over 30 years. It's always delicious any time of year, but especially for us (non denominational Sabbath keepers) during the Unleavened Bread Holy Day season in the Spring. We've never cared for the lemony glaze but rather jelly/jam, or honey.<br/><br/>An easier way to mix the dough so it's not so tough is to have the butter room temp. Melting it can diminish the soft-airy texture during cooking. Although a little messier, kneading with your hand (or hands!) is a lot easier than a mixer since the warmth from your body helps everything stay soft.<br/>E-N-J-O-Y!!
     
  3. Wow! This is a 5 star plus recipe! I made it for my daughter's teacher. Dispite the fact that I don't eat dairy or wheat, I needed to try it before I gave it away and wow...I could have eaten the whole batch right out of the oven! I did not use the glaze because I knew the teacher did not want a sweet treat. I had know trouble mixing the dough with my electric mixer, but I only made half a recipe so that may have made it easier. LOVED IT! Wish I could eat them every day!
     
  4. found a bit hard to mix the stiff dough but certainly easier then the traditional method. didn't do the glaze but they were good without. not light and flaky like store bought but they remind me of Pillsbury crescent rolls without that strange chemical taste that comes from the preservatives. will definitely make again.
     
  5. I can't really rate this one because I completely messed up the recipe! My first mistake was trying to do this for one person. So I was using my I Can't Believe It's Not Butter (I'm on a health craze right now), but I ran out so I had to use Smart Balance Light with FLAX (BIIIIIIIGGG Mistake!) so it tasted like flax seed. I must have put waaay too much butter so I had like a bunch of whole wheat flour after that (obviously, this made the croissant pretty heavy). So refrigerated it and rolled it into a croissant fine, but then I baked it at 350 for 20 minutes! I burnt all of the parts where the cheese peeked out. Surprisingly, the croissant was delicious! My sorry excuse for a croissant did actually show some potential so I'm trying these again with 24 croissants! I can't wait! (Thanks so much for posting!)
     
Advertisement

Tweaks

  1. Cottage cheese croissants??I never would have guessed they could be so good.I had a 250 ml tub of cottage cheese so I cut the recipe in half and it worked out fine.They were a little "heavier" than most store-boughts I guess because of the cheese but quite tasty.I did not make the glaze but opted for homemade strawberry jam instead.
     

RECIPE SUBMITTED BY

I live in Tacoma, Wa with my husband. I have an 8 month old son who keeps me on my toes! I am enjoying being a stay at home mom and watching my son grow and learn. I'm originally from Victoria, BC, Canada, but I moved here to marry my american husband :)
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes