Recipe for cream cheese croissants with Frulove in Jelly Cherry

There are afternoons when you feel like enjoying some home-made warmth — the kind that comes with the smell of baked pastries and the sound of gently crunching edges. Cottage cheese croissants are just the kind of pastry that evokes pleasant associations: soft, buttery, melting in your mouth. And when they hide a portion of Frulove Cherry inside, they become even more tempting. These little sweets taste like ‘a moment for yourself’.

1. Baking that turns your kitchen into a small, fragrant patisserie
2. Why are they worth making?
3. Ingredients (for 16 croissants)
4. Preparation
5. Nutritional values (1 croissant)
6. Why are homemade croissants always better?

Baking that turns your kitchen into a small, fragrant patisserie

The moment of rolling out the dough, its delicate texture under your fingers, and then rolling the small croissants into perfect, charming shapes — all this creates the atmosphere that makes home baking so beloved. And when the smell of butter, cream cheese and cherries wafts from the oven, it's hard not to smile. Croissants are soft on the inside, delicately crisp on the outside, and have that beautiful fruity accent that gives them character.

Why are they worth making?

Because they are made from a few simple ingredients, are quick to prepare and taste like a little bit of homemade luxury. The curd cheese makes the dough soft and moist, the butter adds crispness, and the cherry fruit filling makes every bite full of aroma and natural sweetness. It's the perfect bake for the weekend, for an afternoon with coffee, for work, for your lunchbox or as a gift for a loved one.

Ingredients (for 16 croissants)

• 250 g semi-fat cottage cheese
• 50 g cold butter
• 1 egg
• 190 g wheat flour (+ approx. 20 g for dusting)
• 1 teaspoon baking powder
• 15 g erythritol
• 100 g Frulove in Jelly Cherry

Additionally

• 50 ml milk
• optional 30 g cane sugar for sprinkling

Preparation

Put the curd cheese in a bowl, add the diced cold butter, egg, flour, baking powder and erythritol. Start kneading the dough by hand or with a mixer with dough hooks until everything is combined into a uniform, soft mass. Transfer the dough to a lightly floured pastry board and divide it into two equal parts. Roll each part into a circle a few millimetres thick, then cut into eight triangles.

Place a little cherry fruit spread on the wide end of each triangle — a small teaspoon is enough for the filling to spread nicely during baking. Roll each triangle towards the narrow end to form a croissant. Place the croissants on a baking tray lined with baking paper, brush them with milk and, if you like, sprinkle with cane sugar for a crispy crust. Bake at 180°C for about 20 minutes, until they are golden and lightly browned. Once cooled, you can sprinkle them with erythritol ‘icing sugar’.

Nutritional values (1 croissant)

Energy: 100 kcal

Carbohydrates: 12.5 g

Protein: 4.4 g

Fat: 4 g

Why are homemade croissants always better?

Because they offer something that no shop-bought pastry can match — the moment of creation. Rolling out each croissant, the smell of baking, and then the first bite while it's still warm create a whole little story. And that's what makes these pastries not only tasty, but also unique.