Jennifer's Receipts

Jen and Hannah Welcome to the Receipt* section of our website. Food is such a very important part of life and it is more than just nourishment for our bodies, it is food for our minds and beauty to our eyes. Tasha Tudor (my Granny) spent many hours teaching me to pull taffy, decorate gingerbread, make peppermints and of course, make the perfect cup of tea. I have so many fond and delicious memories that I felt it was time to share some of my favorite recipes with you. Email me with any questions, I always enjoy hearing from other cooks!

*Receipt is the old spelling of 'recipe' and was always used by Tasha Tudor.

Glazed Croissants

Printable version

	One of my first “jobs” was making croissants for the Inn up the road for the breakfast crowd. I think I was 12? I had taken a class in whole wheat baking and made croissants there….yummy! So I rolled and rolled and marveled at the amount of butter and was so very proud of my beautiful croissants.
I remember the pride and joy I felt at the accolades I received. I haven’t made many more of those in my lifetime but here is a simple recipe I found in my eternal quest to gather more recipes. This is a delicious and clever way to make beautiful croissants for an Easter brunch or special breakfast. A nice basket lined with a cotton dishtowel would make a pretty “thank you for being a friend” or “lets catch up over tea” and the flaky delicate texture will fool anyone into thinking you slaved over them!

Ingredients:

1/2 cup unsalted butter, softened

3/4 cup small curd cottage cheese

1 cup flour plus more for rolling

1/4 tsp. salt

2 tsp. milk

1/2 cup confectioners sugar (1oX sugar)

Directions:

In a bowl, combine butter, cottage cheese, flour and salt. Mix with fork to form dough. Do not over mix. Shape into a 7”disk approx. 3/4” thick and wrap in plastic. Refrigerate until firm, about 2 hours.

Preheat the oven to 375 degrees. On a well floured surface, roll dough out into a 14” circle (it won’t be perfect!). Cut into 8 triangles. Without moving them, roll each triangle up starting at wide end, and curl to make a crescent. Place croissants 3 inches apart on baking sheet and bake 30-35 minutes until golden brown. Transfer to wire rack and cool.

Add the milk by small amounts to the sugar, stirring to form a drizzle, thin enough to pour but thick enough to coat the croissants.

Drizzle over the croissants. Serve warm or cool, either is delicious.

Receipt Archive:

All receipts are intended for home use.