An ideal second breakfast or afternoon snack. The best, fluffy, yeasty mini-croissants - two bites! The taste of my childhood - when I was 5 years old, my mother took me to a pastry shop not far from home and bought the best and fluffy croissants filled with cottage cheese with soft creamy cottage cheese inside. These taste the same, and what a joy it is to be able to reproduce their taste at home and delight your children. ๐ The croissants should be very small; they look bigger in the photos.
Note: The most common problem when kneading yeast dough is its consistency. The dough may stick to your hands, but after it rises the texture will change. You can add a little flour, but only a little and be careful. Remember, the less flour you add, the lighter it will be, the softer and airier any product made from yeast dough will be after baking.
Ingredients for about 50 small croissants:
- 560 grams of premium wheat flour
- 10 g dry yeast or 20 g fresh yeast
- 300 ml milk
- 2 eggs
- 80 g butter, melted
- 75 g sugar
- half a teaspoon of salt
Also for the filling:
- 400 g soft and fat cottage cheese
- 2 yolks
- 4 - 5 tablespoons of fine sugar for baking with vanilla (instead of vanilla, you can add 1 small bag of vanilla sugar)
- Grind all ingredients for the filling in a plate with a fork to combine.
Additionally:
- Beat 1 egg with 1 tablespoon milk, for brushing croissants before baking
powdered sugar for sprinkling products
Method for making croissants from yeast dough
- Mix wheat flour with dry yeast (make a solution with fresh yeast first), add the rest of the ingredients and knead the dough, add melted butter at the end of the kneading.
- Knead the dough long enough until it becomes soft and elastic.
- Form it into a ball, place it in a floured bowl, place in a warm place, covered with a cloth, until the volume doubles (1.5 - 2 hours).
- Prepare 2 - 3 baking sheets - line them with baking paper.
- Knead the risen dough a little again and divide it into 4 parts.
- Roll out each piece into a long rectangle measuring approximately 18cm x 35cm.
- Using a pizza wheel or a sharp knife, cut alternate triangles, short at the base and long at the sides.
- Place 1 teaspoon of cottage cheese filling at the base of each triangle.
- Roll the triangles from the base to the top so that the end of the top part is under it (otherwise the croissants will unfold during baking).
- Place on baking sheets at large distances from each other.
- Cover the baking sheets with a towel and leave in a warm place until doubled in volume (about 30 minutes).
- Just before baking, brush with an egg beaten with 1 tablespoon of milk.
- Bake at 190ยบC for approximately 13 - 15 minutes or until golden brown.
- Remove and cool croissants on a wire rack. Once cooled slightly, sprinkle them with powdered sugar.
Bon appetit. ๐
Total preparation time for the recipe is 40 minutes.
What you need for 16 servings of puff pastry croissants with cottage cheese:
1 package (500 g) frozen yeast dough (previously defrosted)
300 g cottage cheese
100 g light raisins
2 tablespoons
2
How to make puff pastry croissants with cottage cheese:
1. Preheat the oven to 200 degrees.
2. Wash the raisins and soak in boiled water for 5 minutes. Remove the raisins from the water and mix them with cottage cheese and 1 egg.
3. Sprinkle the table with flour, place puff pastry on the flour. Cut the dough into 8 squares, cut the squares into triangles. Roll out the dough triangles a little with a rolling pin.
4. Place the filling on the thick end of the puff pastry triangle and fold over, moving toward the small end of the dough. Wrap all 16 croissants with cottage cheese in this manner.
5. Using a fork, fluff in a mug and brush over all the puff pastry croissants. Place the croissants on a greased baking sheet and bake for 20-25 minutes until golden brown.
6. Puff pastry croissants with cottage cheese are ready.
