1/2 c unsalted butter, room temperature
3/4 c small-curd cottage cheese
1 c flour (spooned and leveled), plus more for rolling dough
1/4 t salt
In a bowl, combine butter, cottage cheese, flour and salt. Shape into a disk, and wrap in plastic; place in refrigerator until firm, about 2 hours.
On a well-floured surface, roll dough to a 14-inch circle; cut evenly into 8 triangles. Roll each triangle up, from wide end to tip, turning ends of roll in to form crescent shape. Place croissants on a rimmed baking sheet (to catch any drips); bake in preheated 375 degree oven for 30 to 35 minutes, until golden brown. Place on wire rack, cool 10 minutes. Prepare sugar glaze —
In a glass measuring cup, add 1/2 t – 2 t milk to 1/2 c powdered sugar, stirring until glaze is of a drizzling consistency. It should be thin enough to pour while still thick enough to coat croissants; drizzle over croissants. Serve warm or at room temperature. Store in airtight container at room temperature, up to 2 days.
