Take yeast in a small bowl, add a pinch of sugar and little warm water, mix well and set aside for 2 minutes to get activated.
Sieve the refined flour into a large mixing bowl, add milk powder, remaining sugar and salt and mix well.
Make a well in centre and add the activated yeast and mix well.
Mix 1 tablespoon of cochineal colour with 125 millilitre water, add to the flour mixture and knead into soft dough. Cover it with wet muslin cloth and keep it overnight in the refrigerator.
Remove it from the refrigerator and knock back the dough. Roll the dough into ½ inch thick rectangular sheet.
Mix the remaining cochineal colour with the butter and mix well.
Spread ¼ cup butter evenly on the rolled sheet and fold it into book fold, cover with a cling film and refrigerate it for 20-25 minutes.
Remove from the refrigerator and roll again to ½ inch thick rectangular sheet, spread ¼ cup butter evenly and fold it into a single or E fold, cover with cling film and refrigerate it for 20-25 minutes.
Repeat the process till all the butter is over. Repeat the process once more without applying butter.
Preheat the oven at 180º C.
Cut the dough into half and then roll it again into ½ inch thick rectangular sheet.
Trim the edges and cut it into triangles. Give a slight cut at the broad end, stretch it from sides and roll it to form a crescent shape.
Place them on a baking tray and cover with wet muslin cloth and allow to prove for 5-10 minutes.
Remove the cloth, give milk wash, place the tray in the preheated oven and bake it for 15-20 minutes.
Remove from the oven, and let them cool.
For the filling take cream cheese and icing sugar in a bowl and mix well. Put the filling into a piping bag with a small nozzle.