Cheese Croissants with Jam
Quick crescent rolls on a cheese-yeast dough. The farmer’s cheese — tvorog, a dry, fresh pot cheese; drained ricotta or well-pressed cottage cheese are the closest Western stand-ins — keeps the crumb moist and slightly stretchy, while the thick jam inside caramelizes as they bake. These come together in under an hour, since the cheese and butter make the dough soft enough that it needs only a short rest.
The dough is meant to be a little sticky. Don’t knead extra flour into it or the crescents turn dense — only dust the counter as you roll. Cut the round into triangles with a sharp knife or a pizza wheel so the edges stay clean and the dough puffs up in layers.
About the filling: use the thickest jam or preserves you have — runny jam leaks and scorches. Spoon it on sparingly near the wide edge and leave the corners bare so the seam holds when you roll. Dense fruit butters — plum, apple, apricot — or thick berry preserves are ideal. Dust the baked rolls with powdered sugar before serving if you like.
Part of French cuisine — 22 more recipes in the section.
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Ingredients
Instructions
From the cheese, flour, the yeast dissolved in milk, the butter, and salt, knead a slightly sticky dough and let it rest about twenty minutes.
Roll out the dough, dusting with flour, and cut it on the diagonals into 8 to 12 triangles.
Place a little jam on the wide edge of each triangle and roll the croissant toward the narrow end.
Set them on a baking sheet, let them rise a little, and bake until golden.
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