This is an easy cheater puff pastry recipe from my mother-in-law. She would always make lemon crescents with these, but you can use it for sweet or savory appetizers, turnovers, strudel, or any recipe requiring puff pastry. This comes together for me very quickly and easily, perfect for someone intimidated by pastry recipes!

WestCoastMom
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Ingredients

48
Original recipe yields 48 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Lemon Glaze:

Directions

Instructions Checklist
  • Beat cottage cheese and butter in a large bowl with an electric mixer until well combined with most cottage cheese curds intact, scraping down the sides of the bowl a few times.

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  • Stir flour into butter mixture gradually with a wooden spoon just until a soft dough forms that is no longer sticky; turn dough out onto a floured surface. Bring dough together with floured hands; knead 3 to 4 turns.

  • Roll dough gently into a fairly thick square, fold in half, and pat to flatten again; fold dough in half again in the opposite direction. Repeat rolling and folding process 2 more times. Roll dough into an 8-inch square; divide into 4 equal portions. Wrap each portion in plastic wrap; refrigerate for 4 hours or up to overnight.

  • Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.

  • Roll one portion of dough out on a lightly floured surface 1/4-inch thick. Cut dough into 4-inch squares with a sharp knife; cut each square diagonally to make 2 triangles.

  • Roll each dough triangle from the long edge toward the triangle point to form crescent shapes; place on prepared baking sheet.

  • Bake in the preheated oven until golden, about 20 minutes. Remove to cool on a wire rack.

  • Whisk confectioners' sugar, lemon juice, and lemon zest together in a bowl until smooth; brush or drizzle lemon glaze over tops of cooled crescents.

Cook's Notes:

Baking margarine can be substituted for butter.

You can also make the pastry by placing cottage cheese, butter, and flour in the bowl of a food processor; pulse several times until a soft dough forms. Knead and form dough as instructed in Step 2.

This dough will be soft and spongy; the whole process of bringing the dough together, gently kneading, and folding will only take a minute or two.

Freeze remaining uncooked dough for future use, or leave in the fridge for up to 5 days.

For jam-filled crescents: drop 1 teaspoon jam in center of each triangle; roll up triangles and bake as directed.

Baked crescents can be stored at cool room temperature, covered, for up to 5 days or refrigerated.

Nutrition Facts

151 calories; 8.7 g total fat; 23 mg cholesterol; 135 mg sodium. 14.3 g carbohydrates; 3.9 g protein; Full Nutrition

Reviews (3)

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Most helpful positive review

Rating: 4 stars
01/02/2018
I followed the recipe almost exactly except I had 4% milkfat cottage cheese. Used my KitchenAid to mix the butter/cottage cheese and switched to the dough hook to add the flour. I turned it out and did the kneading/folding and I had my doubts but it came together and I could still see the lumps of cottage cheese. I chilled it for about 5 hours and rolled out one portion and made some sweet and some savory pieces. They turned out nice. Next time I'll roll it thinner I think 1/4" was too thick. It doesn't have the many layers but it is light and tasty. Read More
(1)
5 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
01/02/2018
I followed the recipe almost exactly except I had 4% milkfat cottage cheese. Used my KitchenAid to mix the butter/cottage cheese and switched to the dough hook to add the flour. I turned it out and did the kneading/folding and I had my doubts but it came together and I could still see the lumps of cottage cheese. I chilled it for about 5 hours and rolled out one portion and made some sweet and some savory pieces. They turned out nice. Next time I'll roll it thinner I think 1/4" was too thick. It doesn't have the many layers but it is light and tasty. Read More
(1)
Rating: 4 stars
01/02/2018
I followed the recipe almost exactly except I had 4% milkfat cottage cheese. Used my KitchenAid to mix the butter/cottage cheese and switched to the dough hook to add the flour. I turned it out and did the kneading/folding and I had my doubts but it came together and I could still see the lumps of cottage cheese. I chilled it for about 5 hours and rolled out one portion and made some sweet and some savory pieces. They turned out nice. Next time I'll roll it thinner I think 1/4" was too thick. It doesn't have the many layers but it is light and tasty. Read More
(1)
Rating: 5 stars
01/01/2020
I decided to give this a whirl using Bob Red Mill's gluten-free baking flour despite the fact that I knew it was unlikely to work since it is the gluten that gives puff pastry its wonderful texture. I am pleased to report that it does work! OK maybe it's not as light and flaky as "real" puff pastry but man this is far and away the best recipe that I have found. Since it was a test I only made 1/4 of the recipe and made the dough into veggie tarts as a main course for dinner. My family (only 3 of us!) gobbled it all up in one sitting and asked me to make it again the next day! Read More
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Rating: 5 stars
06/12/2019
Delicious and easy to make. I let little ones help add ingredients roll and choose our flavors. We ended up with a batch of cresents a batch of raspberry turnovers and two sets of cinnamon rolls. There weren t many left by the time the last pan came out of the oven! Read More