Sift the flour into a bowl. Add salt, curd cheese and butter. Work the dough with a food processor or a blunt knife (not by hand) until it is balled up and smooth. Let rest in the refrigerator for two hours.
Roll out the dough. Cut out a rectangle measuring 5030 cm. Make a mark every 15 cm at the bottom. At the upper edge the first mark after 7.5 cm, the other markings also after 15 cm. Using the pasta wheel and a ruler, cut out isosceles triangles from the lower corner to the first mark on the upper edge, etc.
Roll up the triangles from the broad side and bend them into a round shape. Place the croissants on a greased tray. Let it rest again under a cloth for about 30 minutes. Bake in the oven preheated to 200 ° for about 20 minutes until golden brown.
Tip: fold the leftover dough from above and below, so that it also forms a triangle, roll up.
You can also fill the croissant with cheese, ham or sausages. They also taste good with jam, fruit or chocolate (Nutella).
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