Food recipes
Sweet Crescent Rolls
Sweet Crescent Rolls Ingredients: butter, without salt cheese, cottage, creamed, large or small curd wheat flour, white, all-purpose, unenriched salt, table sugars, granulated lemon juice, raw butter, without salt mil...
Sweet Crescent Rolls
Ingredients:
butter, without salt
cheese, cottage, creamed, large or small curd
wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
lemon juice, raw
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
Directions:
In a medium bowl, combine butter, cottage cheese, flour and salt, until it forms a soft, shaggy dough.
Shape into a disk, and wrap in plastic wrap; refrigerate until firm, about two hours.
Food processor directions: Buzz the flour and salt in the food processor.
Cut cold butter into little bits.
Add to the food processor along with the cottage cheese.
Process until it forms a ball and goes round 3 times-no more.
Chill dough as above.
Preheat oven to 375 degrees.
On a well floured surface, roll the dough into a 14-inch circle.
Cut circle evenly into 8 triangles.
Roll each triangle up, from wide end to tip, turning ends of roll in to form a crescent.
Place croissants 3 inches apart on a rimmed baking sheet.
Bake 30 to 35 minutes or until golden brown.
Transfer to a cooling rack.
Cool 10 minutes.
Add the softened butter and two teaspoons milk to 1/2 cup confectioner's sugar, stirring until glaze is of a drizzling consistency.Add the vanilla or lemon juice.
It should be thin enough to pour while still coating the croissants.
Drizzle the sugar glaze over the croissants.
Serve warm, or let cool to room temperature.
Store at room temperature in an air tight container, up to two days.
Ingredients:
butter, without salt
cheese, cottage, creamed, large or small curd
wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
lemon juice, raw
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
Directions:
In a medium bowl, combine butter, cottage cheese, flour and salt, until it forms a soft, shaggy dough.
Shape into a disk, and wrap in plastic wrap; refrigerate until firm, about two hours.
Food processor directions: Buzz the flour and salt in the food processor.
Cut cold butter into little bits.
Add to the food processor along with the cottage cheese.
Process until it forms a ball and goes round 3 times-no more.
Chill dough as above.
Preheat oven to 375 degrees.
On a well floured surface, roll the dough into a 14-inch circle.
Cut circle evenly into 8 triangles.
Roll each triangle up, from wide end to tip, turning ends of roll in to form a crescent.
Place croissants 3 inches apart on a rimmed baking sheet.
Bake 30 to 35 minutes or until golden brown.
Transfer to a cooling rack.
Cool 10 minutes.
Add the softened butter and two teaspoons milk to 1/2 cup confectioner's sugar, stirring until glaze is of a drizzling consistency.Add the vanilla or lemon juice.
It should be thin enough to pour while still coating the croissants.
Drizzle the sugar glaze over the croissants.
Serve warm, or let cool to room temperature.
Store at room temperature in an air tight container, up to two days.