7 Reviews

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.

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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!

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Jodi Consoli May 12, 2010

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.

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spiritussancto March 12, 2009

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!)

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angelashley August 23, 2007

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.

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LuuvBunny January 03, 2007

These are really good! How did you come up with this recipe? I like to try unique recipes. I did not know what to expect from mixing butter, cottage cheese, and flour, but these are just good! They were crispy on the outside and tender on the inside. Also, there was no need to butter them. They were so moist. I halved the recipe, used lowfat cottage cheese, and I didn't use the glaze. We ate them warm with jam. They were perfect and easy to prepare(and eat). Thank you very much.

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Kiko August 30, 2004

Wow! These were delicious. I wasn't really sure what to expect since these are an unleavened bread. The resulting croissants were airy, light, moist, and had a fantastic buttery flavor. The sweet glaze made them a great breakfast bread. I will certainly make these again!

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Kleyt June 07, 2004
Cottage Cheese Croissants