Glazed Cheese Croissants

This was my other breakfast contribution for my MOPS meeting this week. I was a little concerned about having time to make these before the meeting, but was surprised at how easy it was after all. I made a double batch of the dough the night before. Because I was bringing them to share with a large group, I wanted to make twice as many small croissants rather than the big ones. (Have I mentioned my obsession with mini's? Not only fun to eat smaller things, but more practical, too.) I split the double batch of dough into four disks, wrapped them individually in plastic wrap, and let them chill overnight. The next morning, I rolled the disks into circles, cut them out, and shaped the crescents. I did all that and got them into the oven before I had to take Todd to the bus stop at 7:45am. Not too bad, if I do say so myself.

A note on rolling pastries. I don't think I've mentioned it before. I am a firm believer in using a pastry cloth and a pastry sock for your rolling pin. It makes all the difference in the world. Thoroughly flour both the cloth and the sock (be thorough without over-doing it) and you shouldn't have any problem with things sticking. (Remember to re-flour the cloth and sock before rolling out each disk.) I have been using a pastry cloth from the time that I was making butterhorns every Christmas at home with my mom when I was a young girl. It seems very easy to me now, but it may take you a few times to get the feel for it. Once you get it down, you'll never want to go back to rolling things out on the bare counter (the mess! the sticking!! the frustration!!! yech!).

Glazed Cheese Croissants
Source: Everyday Food

1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup small-curd cottage cheese
1 cup all-purpose flour (spooned and leveled), plus more for rolling dough
1/4 teaspoon salt
Sugar Glaze

1. In a medium bowl, combine butter, cottage cheese, flour, and salt. Shape into a disk, and wrap in plastic; refrigerate until firm, about 2 hours.
2. Preheat oven to 375 degrees. On a well-floured surface, roll dough out to a 14-inch circle. Cut circle evenly into 8 triangles. Roll each triangle up, from wide end to tip, turning ends of roll in to form a crescent shape. Place croissants 3 inches apart on a rimmed baking sheet (to catch any drips); bake 30 to 35 minutes or until golden brown. Transfer to wire rack. Cool 10 minutes.
3. Meanwhile, make Sugar Glaze; drizzle over croissants. Serve warm, or let cool to room temperature. Store at room temperature in an airtight container, up to 2 days.

Sugar Glaze
In a measuring cup, add 2 teaspoons milk by 1/2 teaspoonfuls to 1/2 cup confectioners' sugar, stirring until glaze is of a drizzling consistency. It should be thin enough to pour while still thick enough to coat croissants.