Food recipes
Cottage Cheese Croissants
Cottage Cheese Croissants Ingredients: butter, without salt cheese, cottage, creamed, large or small curd wheat flour, white, all-purpose, unenriched butter, without salt milk, fluid, 1% fat, without added vitamin a a...
Cottage Cheese Croissants
Ingredients:
butter, without salt
cheese, cottage, creamed, large or small curd
wheat flour, white, all-purpose, unenriched
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, powdered
lemon juice, raw
Directions:
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.
Ingredients:
butter, without salt
cheese, cottage, creamed, large or small curd
wheat flour, white, all-purpose, unenriched
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, powdered
lemon juice, raw
Directions:
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.