(32 votes, average: 3.59 out of 5)
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This crescent roll recipe is too easy, and it’s completely yeast free! It’s very good, too, which is nice. Once baked, the texture is light and flaky, and meltingly tender – very much like a store bought crescent roll. It’s a fantastic recipe to keep on hand for last minute ‘emergencies.’
1/2 stick butter, room temperature
3/4 cup of ONE of the following:
- whole fat, small curd cottage cheese
- ricotta cheese; cream cheese
- sour cream
- shredded cheese
- cultured nut cheese
1 c (4oz or 113g) Better Batter Gluten Free Flour
Instructions:
In the bowl of your mixer, combine all ingredients to form dough. Wrap in plastic wrap and chill 2 hours.
Preheat oven to 350 degrees.
On lightly floured surface roll the dough into a 14 inch circle. Cut into 8 triangles.
Roll each triangle from wide end to tip, turning ends to form a crescent shape.
Place on baking stone or cookie sheet.
Bake 30 min. till golden.
Serve warm.
This recipe was easy and turned out great! Everyone liked it. (I used the ricotta cheese.) I could easily see how a litte Nutella, butter, or jam could add some great depth to it. I was also wondering if it could be used as a “crust” on the bottom of a cheesecake…
It would make a great crust on the cheesecake! Now if only I could find some good df cream cheese…
that would be yummy! Now if only I could find a good soy free df cream cheese…
Have not tried it yet a little scared. Wondering what makes it rise.
Denise,
The moisture (water content) of the various cheeses creates steam when cooked in the oven. This steam is trapped between small pockets of dough, creating a rise. This dough, however will not give a yeast-bread or croissant style rise. For a spectacular rise you’d need to use a yeast dough, preferentially a layered yeast dough, like our Definitive Croissant recipe.
I am thinking that sherril used a stcik of butter not 1/2 stick (1/4 cup) of butter I made that mistake the first time also—usually ake these with 1/2 cream cheese and the rest ricotta but I think that I will use all ricotta this time
I am looking for a flaky cresant cookies reciepe that calls for sour cream and yeast, any help?
Perhaps you are looking for this recipe (not a cookie recipe)? http://www.betterbatter.org/?p=37
There is also this rugelach recipe, which can be made with our flour: http://www.squidoo.com/rugelach
Will this recipe still turn out good if I use dairy-free sour cream? My children are allergic to wheat and dairy (and eggs and nuts). Thanks!
yes it will!