Renny Darling's

These wonderful melt-in-your-mouth crescents are like a cheese Danish and a delight to serve for breakfast or brunch. The dough handles very easily and produces an exquisite yeast-like pastry. If cream cheese runs a little, trim it off.

Dough:
1/2 cup butter (1 stick), softened
1 cup small curd cottage cheese
1 cup flour

Lemon Cream Cheese Filling:
4 ounces cream cheese
1/4 cup sugar
1 tablespoon grated lemon zest (yellow part of the peel)

Lemon Glaze

To make Dough:
In the large bowl of an electric mixer, beat together butter and cottage cheese until blended. Beat in the flour until blended. Shape dough into a 6-inch circle and wrap in floured wax paper. Refrigerate for 1 hour.

To make Filling:
Beat cream cheese, sugar and lemon zest until blended.

To Assemble:
Divide dough into thirds. Roll each third out on a floured cloth until circle measures about 9-inches. Spread 1/3 of the lemon Cream Cheese Filling over the dough and cut circle into 8 triangular wedges. Roll each triangle from the wide end toward the center and curve slightly into a crescent. Sprinkle with a generous shake of sifted powdered sugar.

Place crescents on a lightly buttered cookie sheet and bake at 350° for about 30 minutes or until they are golden brown. Remove from pan and allow to cool on brown paper. When cool, sprinkle with sifted powdered sugar or brush with Lemon Glaze. Yields 24 crescents.
cool, sprinkle with sifted powdered sugar or brush with Lemon Glaze. Yields 24 crescents.,

Lemon Glaze:
Stir together 1 tablespoon lemon juice with about 1/2 cup sifted powdered sugar until glaze is a drizzling consistency. Add a little lemon juice or powdered sugar if needed.Renny Darling's

These delicate little crescents are assembled in minutes and look and taste as if they were made with yeast. The dough is easily handled and very easy to work with.

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

Filling Ingredients:
1/2 cup finely chopped walnuts
1/2 cup finely chopped raisins
1/2 cup sugar
1 teaspoon cinnamon

cinnamon sugar

Beat together cottage cheese and butter until blended. Beat in flour until blended, about 1 minute. Shape dough into a ball and sprinkle with a little flour to ease handling. Cut dough into thirds. In a bowl stir together filling ingredients until blended.

Roll each third out on a floured pastry cloth to measure a 10-inch circle. Sprinkle 1/3 the filling ingredients over the dough, and cut dough into 8 triangular wedges. Roll each triangle from the wide end toward the center and curve into a crescent. Sprinkle with cinnamon sugar and place on a lightly buttered cookie sheet. Repeat with remaining dough.

Bake at 350° for about 30 to 35 minutes, or until tops are golden brown. Remove from the pan and allow to cool on brown paper. Yields 24 crescents.

To make Cinnamon Sugar:
In a glass jar with a tight-fitting lid, shake together 1/2 cup sugar with 2 teaspoons cinnamon until blended. Unused Cinnamon Sugar can be stored indefinitely.

 

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