Lasitetut juustokurssantit
Näiden leivonnaisten huhtikuun F. Smithin Bountifulissa, Utahissa, valmistettu raejuusto luo aidon croissantin hiutalevat kerrokset.
Lähde: Everyday Food, huhtikuu 2006
Kokonaisaika
prep
tuotto
Näiden leivonnaisten huhtikuun F. Smithin Bountifulissa, Utahissa, valmistettu raejuusto luo aidon croissantin hiutalevat kerrokset.
Lähde: Everyday Food, huhtikuu 2006
prep
tuotto
Luis
27.04.2023 @ 01:32
These pastries made with cottage cheese in Bountiful, Utah in April by F. Smith create authentic croissant flaky layers. Source: Everyday Food, April 2006 3 hours 30 min Makes 8 Total Time prep yield ingredients 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 out dough 1/4 teaspoon salt Sugar Glaze (see below) instructions 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 out dough into a 14-inch circle. Cut circle evenly into 8 triangles. Roll up each triangle from wide end to tip, tucking ends under to form a crescent shape. Place croissants 3 inches apart on a rimmed baking sheet (they will all touch); bake until golden brown, 30 to 35 minutes. Transfer to a wire rack. Cool 10 minutes. 3. Meanwhile, make Sugar Glaze: In a liquid measuring cup, whisk together 2 teaspoons milk and 1/2 teaspoon confectioners sugar until glaze is thickened. It should be thin enough to pour yet thick enough to coat croissants. Drizzle croissants with glaze. Serve warm or let cool to room temperature. Store at room temperature in an airtight container for up to 2 days.