Prep 5 hrs
Cook 45 mins
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.
- 1 cup butter
- 2 cups small curd cottage cheese
- 2 cups flour
- 1 tablespoon butter
- 1 tablespoon cream or 1 tablespoon milk
- 1 cup powdered sugar
- 1 teaspoon lemon juice
- 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.
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.
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.
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!
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.