Christmas Baking
Cottage Cheese Crescent Cookies: A Sugar Filling That Caramelizes Inside – No Yeast, No Waiting
Soft cottage cheese crescent cookies: a no-yeast dough blended smooth and rolled up with a sugar filling that caramelizes in the oven.
NutritionApproximate, per serving
Instructions
Make the creamy base: Put the farmer's cheese, softened butter, egg and 50 g (1/4 cup) sugar in a bowl. Blend everything with an immersion (stick) blender into a smooth purée with no lumps. This is the key to tenderness!
Make the dough: Add the flour and baking powder. Stir with a wooden spoon first, then knead by hand into a compact dough that does not stick.
Roll it out: On a floured surface, roll the dough into a large, thin circle (like a pizza).
Add the sugar filling: Sprinkle the whole circle evenly with the remaining 70 g (1/3 cup) granulated sugar and smooth it gently with your hand.
Shape the crescents: Cut the circle into 16 triangles (like a pizza). Roll up each triangle from the wide end to the tip into a crescent.
Bake: Place the crescents on a baking sheet lined with parchment. Bake at 350°F (180°C) for about 15 to 20 minutes, until beautifully golden.
Finish: Dust the warm crescents generously with powdered sugar.
- Do not be afraid of the blender. If you use lumpy cheese, blending it with an immersion blender guarantees the dough will be soft as a cobweb after baking, not rubbery.
- Watch the oven. The sugar inside caramelizes during baking, and if the crescents bake too long, the caramel can leak out and turn bitter. Take them out as soon as they turn golden.