Glazed Cheese Croissants

I went to my friend Cicely's house a few weeks ago and she had been busy baking some yummy stuff: almond macadamia cookies with dark chocolate and glazed cheese croissants. The latter were really unusual; kind of sweet, kind of savory. They're a little crispy on the outside and chewy inside. When she told me what the ingredients were, I knew I had to try making some. The cheese taste is hard to place; I thought it was something sharp like cheddar. I never would've guessed it was cottage cheese. They are really easy to make, although the dough isn't elastic at all. It's more crumbly

so that makes it kind of challenge to shape into crescents. But all in all, very easy and very delish. These didn't last long in my house at all.

Glazed Cheese Croissants

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

1/4 teaspoon salt

Sugar glaze (see below)

1) In a medium bowl, combine butter, cottage cheese, flour and salt. Shape into a disk, wrap in plastic; refrigerate until firm, about 2 hours.

2) Preheat oven to 375. On a well-floured surface, roll dough into 14-inch circle. Cut circle evenly into 8 triangles. Roll each triangle up, from wide end to tip, turning ends of roll in to form a crescent shape. Place croissants 3 inches apart on a rimmed baking sheet; bake 30 to 35 minutes or until golden brown. Transfer to wire rack. Cool 10 minutes.

3) Meanwhile, make Sugar Glaze: In a glass measuring cup, add 2 teaspoons of milk by 1/2 teaspoons to 1/2 cup confectioners sugar, stirring until glaze is of a drizzling consistency. It should be thin enough to pour while still thick enoug to coat croissants. Drizzle over croissants. Serve warm, or let cool to room temperature.