Useful links
[email protected]
enEnglish
Cookinero
Expand menu
Sign inAccount

Croissants with cottage cheese and raisins

Author
Cookinero 27 Oct 2025
1930
Croissants with cottage cheese and raisins

Croissants with cottage cheese and raisins are a French bun that will not leave you indifferent. Croissants are very popular in France and are considered a great addition to breakfast or a snack with coffee. Crispy puff pastry with a filling of tender cottage cheese and raisins will pleasantly surprise you.

How to cook Croissants with cottage cheese and raisins

Step 1

Croissants with cottage cheese and raisins

Place the raisins in a bowl and cover with room temperature water for 10 minutes.

Step 2

Croissants with cottage cheese and raisins

Drain the water from the raisins, dry them slightly with a paper towel and mix with cinnamon, sugar and cottage cheese.

Step 3

Croissants with cottage cheese and raisins

Roll the dough with a rolling pin, then divide it with a knife into 3 equal rectangles. Cut the rectangles diagonally.

Step 4

Croissants with cottage cheese and raisins

Place the filling on the wider end of the dough triangle and roll the croissant. Do the same with the rest of the dough.

Step 5

Croissants with cottage cheese and raisins

Line a baking sheet with parchment paper and grease it with butter. Place all the croissants on the baking sheet and bake in the oven for 20 minutes at 180 °C.

Croissants with cottage cheese and raisins - FAQ About Ingredients, Baking Time and Storage

Absolutely! You can substitute the raisins with an equal amount of other dried fruits like chopped dried apricots, cranberries, or cherries. Just keep in mind that very dry fruits might need a slightly longer soaking time in step 1 to soften properly.
Yes, you can make a dairy-free version. For the filling, you can use a plant-based cream cheese alternative instead of cottage cheese. For the dough, ensure you're using a dairy-free version. Also, use oil or a plant-based butter alternative for greasing the parchment paper instead of butter.
Once fully cooled, store the croissants in an airtight container at room temperature. They are best enjoyed within 1-2 days as the pastry can become soft. For longer storage, I recommend freezing them (see next question).
Yes, you can! After baking and letting them cool completely, wrap each croissant tightly in plastic wrap or place them in a single layer in a freezer-safe bag. They'll keep for up to 3 months. To enjoy, thaw at room temperature and then warm in a 350°F (180°C) oven for 5-10 minutes to re-crisp.
Yes, you can prepare the components ahead. The filling (cottage cheese mixture) can be made and stored covered in the fridge for up to a day. You can also shape the croissants and keep them covered on the baking sheet in the fridge overnight. Just bake them straight from the fridge when ready, though they might need a minute or two longer in the oven.
Yes, absolutely. If your raisins seem particularly dry or hard, feel free to extend the soaking time in step 1 to 15 or even 20 minutes. You just want them to be plump and soft enough that they'll be pleasant to eat in the final bake.
These croissants are delicious on their own with a cup of coffee or tea. For a more substantial breakfast or brunch, consider serving them with fresh fruit like berries, a dollop of yogurt, or even a small side salad to balance the richness.

Reviews: 0

0 Overall rating
5
0
4
0
3
0
2
0
1
0

Have you already prepared this recipe? Tell what you think.

Write a review

Will be displayed on the comment.
Your review must be at least 50 characters.

Trending

Tokosh, Uzbek dolma
Stuffing, Grape leaves, Dolma, Recipes from the chef, Come in large numbers,

Tokosh, Uzbek dolma

Total Reviews:

Uzbeks also cook dolma. Only in the Uzbek version this dish is called tokosh. The difference between the Uzbek tokosh and the Caucasian dolma is that a large amount of meat broth is added to the tokosh - beef, chicken - but without the addition of to

Cookinero Cookinero
Pine cone jam with honey
Honey, Jam, Pine cones,

Pine cone jam with honey

Total Reviews:
Cookinero Cookinero
Tarragon tincture
Vodka, Tarhun,

Tarragon tincture

Total Reviews:
Cookinero Cookinero
Pork steak Holzfeller
Pork, Steak, Bavarius, Recipes from the chef,

Pork steak Holzfeller

Total Reviews:
Cookinero Cookinero
Oatmeal Kissel Monastyrsky
Oat flakes, Herculean flakes, Kissel, Oatmeal jelly, Irritable bowel syndrome,

Oatmeal Kissel Monastyrsky

Total Reviews:

An old recipe for monastic jelly - an unusual dessert with a historical flavor: this has been cooked in Rus' for centuries. It is served cold, if desired, berries and chopped fresh fruit can be added to it.

Cookinero Cookinero
Cake with pears and grappa
Pear, Grappa, Pie, Pear pie,

Cake with pears and grappa

Total Reviews:
Cookinero Cookinero
Shashlik with mayonnaise
Pork dinner, Collection of recipes, Hot dishes for new year, Pork shashlik, Barbecue,

Shashlik with mayonnaise

Total Reviews:

Pork shashlik with mayonnaise turns out tasty and juicy. It is best to marinate pork neck - the most satisfying and juicy part of the meat. But you can also use hip tenderloin with layers. Mayonnaise softens even the toughest meat well, and the shash

Cookinero Cookinero
Asian Spritz
White wine, Campari, Pomelo, Alcoholic cocktails, Soju,

Asian Spritz

Total Reviews:

Three ingredients point to the Asian origin of this "Squirt": soju - the Korean national drink, the juice of the Asian citrus fruit yuzu and another citrus - pomelo.

Cookinero Cookinero
Categories Menu Recipes
Top