Total Time
5hrs 45mins
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.

Ingredients Nutrition


  1. Combine butter and cheese until light and fluffy.
  2. Add flour.
  3. Mix until dough forms.
  4. Wrap dough tightly in wax paper or plastic wrap and refrigerate 4 hours or overnight.
  5. Divide dough into thirds.
  6. Return other portions to refrigerator.
  7. Roll dough into 10 inch circle on well-floured board.
  8. Cut into 8 wedges.
  9. Roll each into crescent starting at wide end.
  10. Repeat with remaining dough.
  11. Bake on lightly greased baking sheet, 2 inches apart at 350 degrees for 30-45 minutes or until golden brown.
  12. While croissants are baking, prepare glaze.
  13. Drizzle glaze or brush on tops of warm croissants.
  14. Serve warm.


Most Helpful

Decadent and sooooo simple! I skipped the glaze but will give it try next time. Thanks for sharing this delicious keeper recipe.

Lucky in Bayview January 31, 2016

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.

PersistentlyBlessed April 15, 2011

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!

Jodi Consoli May 11, 2010

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a