Cottage Cheese Croissants with Butter
Baking and Desserts • European
Description
Instead of baking soda, you can use baking powder. If you use baking powder, there's no need to neutralize it with lemon juice.
Ingredients
- Cottage cheese 15 oz
- Butter 5 oz
- Sugar 5 oz
- Chicken Egg 1 piece
- Activated Baking Soda 1 tablespoon
- Meyer Lemon Juice 1 tablespoon
- Wheat Flour 10 oz
- Powdered Sugar to taste
Step-by-Step Guide
Step 1
Take the butter out of the refrigerator in advance to allow it to reach room temperature. Preheat the oven to 355°F. In a bowl, combine the cottage cheese, softened butter, sugar (40 g), and egg. Blend everything together with an immersion blender until smooth.
Step 2
Place the baking soda in a small bowl, pour in a small amount of lemon juice, mix well, and only then add it to the cottage cheese. Stir and let it sit for two minutes.
Step 3
Add all the flour at once and quickly knead the dough with your hands. It will be a bit sticky, so place it in the refrigerator for 5 minutes.
Step 4
Dust the work surface and rolling pin with a little flour. Place half of the dough on the table and roll it out into a circle with a diameter of 20 cm. Cut it into 8 equal triangles. Sprinkle the dough with a tablespoon of sugar.
Step 5
Roll each triangle once with a rolling pin to press the sugar into the dough and elongate the triangle. Roll it into a small log starting from the wide end. Coat in sugar, then slightly bend it to form a crescent shape. Place on a baking sheet lined with parchment paper, lightly dusted with flour.
Step 6
Bake for about 15–20 minutes until they are beautifully golden brown. Once cooled, dust the croissants with powdered sugar.
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