If you are the type that does not enjoy working with yeast, you will love this little treasure. The croissants look and taste as if they were made with yeast, but actually, the secret ingredient is cottage cheese. These lovely, delicate croissants are assembled in minutes and are especially good at breakfast or tea.

1 cup cottage cheese
3 ounces butter (3/4 stick)
1 cup flour

2 tablespoons cinnamon sugar

Cinnamon, Raisin, Walnut Filling:
1/2 cup finely chopped walnuts
1/2 cup sugar
1/2 cup finely chopped raisins
1/2 teaspoon cinnamon ( or more to taste)

Beat together the cottage cheese and butter until the mixture is blended. Beat in the flour until the mixture is smooth, about 1 minute.

Shape dough into a ball and sprinkle with a little flour to ease handling. Divide dough into thirds. Roll each third out on a floured pastry cloth (use a stocking on your rolling pin, too), until circle measures about 10 inches.

Combine filling ingredients and toss until blended. Sprinkle 1/3 of the filling evenly over each circle of dough. Cut circle into 8 triangular wedges. Roll each triangle from the wide end toward the center and curve into a crescent. Repeat with remaining dough.

Place croissants on a lightly buttered cookie sheet and sprinkle with cinnamon sugar. Bake at 350° about 30 to 35 minutes or until they are a deep golden brown. Remove from the pan and allow to cool on brown paper. Yields 24 crescents.

Note: - Croissants freeze beautifully and are so nice to keep on hand. However, bake these on a day when there is no one around, or they will never make it to the freezer.

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