Recipe: Cinnamon Breakfast Croissants with Walnuts and Raisins

CINNAMON BREAKFAST CROISSANTS
WITH WALNUTS AND RAISINS

"These lovely, delicate croissants are assembled in minutes. They look and taste as if they were made with yeast. They freeze beautifully and are nice to have on hand. But one word of caution bake these on a day when no one is around, or they will make it to the freezer."

FOR THE DOUGH:
1 cup cottage cheese
3 oz. (3/4 stick) butter
1 cup flour
FOR THE FILLING:
1/2 cup finely chopped walnuts
1/2 cup sugar
1/2 cup finely chopped raisins
1/2 teaspoon cinnamon (or more to taste)
FOR THE CINNAMON SUGAR:
1/2 cup sugar
2 teaspoons cinnamon

Beat together cottage cheese and butter until the mixture is blended. Beat in the flour until the mixture is smooth, about 1 to 2 minutes.

Shape dough into a ball and sprinkle with a little flour to ease handling. Divide dough into thirds.

Roll each third out on a floured pastry cloth, until circle measures about 10 inches.

For the filling, combine walnuts, 1/2 cup sugar, raisins, and 1/2 teaspoon cinnamon and toss until blended. Sprinkle 1/3 the walnut filling evenly over the dough. Cut dough into 8 triangular wedges. Roll each triangle from the wide end toward the center and curve into a crescent. Sprinkle with Cinnamon Sugar and place on a lightly buttered cookie sheet. Repeat with remaining dough.

Bake in a preheated 350 degree F oven for about 30-35 minutes or until tops are golden brown. Remove from the pan and allow to cool on a rack.

TO MAKE THE CINNAMON SUGAR:
Stir together 1/2 cup sugar with 2 teaspoons cinnamon. Store unused cinnamon sugar in a jar for another use.

Yields 24 crescents
Adapted from source: Easiest and Best Coffee Cakes and Quick Breads by Renny Darling