Unleavened Croissants
2 cups cottage cheese 1 cup butter, softened 2 cups all-purpose flour Preheat oven to 350°F (175° C). Line baking sheets with silicone mats (or parchment paper) for easy release and nonstick baking. In a large mixing bowl (or stand mixer fitted with the paddle attachment), blend the cottage cheese and but - ter together until mostly smooth and well combined—no large lumps of butter remaining. It may look slight- ly curdled or clumpy at first, that’s normal! Gradually add the flour, mixing on low speed (or stirring by hand) until a soft dough forms. It should come together into a cohesive ball without being too sticky—add a sprinkle more flour if needed, but don’t over - work it. Divide the dough into three equal portions. Place each on a sheet of wax paper (or plastic wrap), flatten into 1–1½-inch thick discs, wrap tightly, and refrigerate for several hours or overnight. This chilling step is crucial—it firms up the butter for easy rolling and creates those signature flaky layers.
When ready to bake, remove one dough disc from the fridge at a time (keep the others chilled). Lightly dust your work surface and rolling pin with flour. Roll out the dough into a large circle about ⅛–¼ inch thick (~ 10–12 inches in diameter). Using a pizza cutter or sharp knife, cut the circle into 8–12 triangles (like pizza slices). Starting from the wide base of each triangle, roll tightly toward the point to form a crescent shape. Place seam-side down on the prepared silicone baking sheet, spacing them about 1–2 inches apart. Bake for approximately 30 minutes, or until the crescents are golden brown on the edges and bottoms. Rotate the sheet halfway through if needed for even browning. Remove from the oven and let cool slight- ly on the sheet (they’re delicate when hot). Brush with melted butter while warm for extra shine and flavor, if desired. Enjoy fresh—these are best the day they’re made but store well in an airtight container for 2–3 days. Add shredded sharp cheddar cheese and garlic salt or Every- thing-But-the-Bagel seasoning for extra flavor.
For the sweet tooth in the family, here are some ideas for sweet-filled versions: Sprinkle cinnamon sugar, chopped nuts, jam, or mini chocolate chips on the triangles before rolling - OR - After baking, drizzle with powdered sugar icing (1 cup powdered sugar plus 2 tablespoons milk with ½ tsp vanilla or almond extract).
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