Crescent rolls with jam and cheese
Description
Homemade pastries for tea. Recipe for ricotta cheese, vanilla, and raspberry jam croissants. This recipe yields about 30 croissants. Instead of raspberry jam, you can use any other jam. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
1. In a large bowl, beat the butter with an electric mixer until smooth. Press the ricotta through a sieve onto the butter and mix it in. Add sour cream and vanilla, and mix well. Sift flour and salt together into a separate bowl, then gradually add to the cheese mixture. Stir with a whisk. Wrap the dough in plastic wrap and let it rest for at least 3 hours.
- 2
Step 2
2. Preheat the oven to 200 degrees. Roll out 1/4 of the dough very thinly on a lightly floured surface. The remaining dough can be refrigerated until ready to use. Cut the dough into 7.5 cm squares and place about 1/2 teaspoon of jam in the center of each.
- 3
Step 3
3. Fold the dough in half diagonally, firmly press the edges together and seal the two sides. Shape the resulting triangle into a crescent.
- 4
Step 4
4. Place the croissants on a baking sheet, lightly brush them with milk using a pastry brush, and bake for 15–20 minutes until golden brown. Transfer the croissants to a wire rack and dust with powdered sugar. Prepare croissants from the remaining dough.