The first time I read this recipe I said, “No Way!” but after years of making these very simple delicious croissants I say, “Yes, way!” Basically three ingredients and you end up with fine but small bakery croissants.
It is important to use “small” cottage cheese so it will incorporate easier. These seem to be perfect except for the fact that the recipe only makes eight! I have included a glaze but it is not necessary.
Cottage Cheese Croissants
of butter, softened to room temperature
small cottage cheese
all purpose flour
Preheat oven to 375º in a medium-sized bowl mix butter together with the cottage cheese. I find using a large fork works well. Add salt and flour; continue mixing, ending with using your hands to incorporate into a disk. Wrap in plastic wrap and refrigerate for two hours or even overnight.
Roll out into a 12-14 inch circle on a well floured board. Cut into 8 (pie) pieces and roll up starting with large end first in a croissant shape. I seal the end point with a little water and then curve rolls in and place on a rimed baking sheet three inches apart. Bake 25-35 minutes until lightly golden brown. Cool ten minutes and top with glaze if desired.
1/2-cup confectioner’s sugar
Milk or lemon juice, approximately two tablespoons until a running glaze is made
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