Puffs with cottage cheese are good as a hearty breakfast or snack in combination with hot tea. With a little skill, they are easy to prepare, even for those who have not dealt with baking. Try making cottage cheese pies using puff pastry or yeast-free dough.
Puffs with cottage cheese from yeast dough
Ingredients:
- 500 g yeast puff pastry;
- 300 g of cottage cheese 5-18% fat;
- 1 chicken egg and yolk;
- 2-3 tbsp. raisins;
- 2 tsp flour;
- 1 bag of vanilla sugar (10 g);
- 4 tablespoons white sugar;
- 1 lemon (zest);
- 0.5 tsp salt;
- vegetable oil.
Do not defrost the puff pastry too much, or it will be sticky. In addition, when baking, the puffs may not rise and turn out to be tough.
Remove the dough from the freezer half an hour before rolling out. Pour boiling water over the raisins and leave for 15 minutes. Combine cottage cheese with two types of sugar, a pinch of salt and grated lemon zest. Strain the infusion from the soaked berries, roll them in flour and put in the filling along with the egg beaten into foam. Mix everything well until the components are evenly distributed.
Roll out the dough sheets to a thickness of 5 mm. Cut them carefully with a sharp knife into an equal number of pieces. Lay out 1 tbsp each on half of the resulting rectangles. curd and slightly moisten the edges with water. Make 3-4 short cuts across the center line of the remaining cakes and cover the stuffed cakes with them. Run the back of a spoon over the edges of the raw puffs to glue, or press down with your fingers.
Do not open the oven while the puffs are baking. Watch the process through glass.
Preheat oven to 180oC. Line a baking sheet with parchment paper and coat generously with vegetable oil. Spread the raw dough products on it, leaving 2-3 cm between them. Brush them with egg yolk using a cooking brush. Cook the cottage cheese puffs for 25 minutes.
Puffs with cottage cheese from yeast-free dough
Ingredients:
- 500 g of yeast-free puff pastry;
- 250 g of cottage cheese;
- 1/2 lemon;
- 1 bag of vanilla sugar;
- 4-6 tbsp. Sahara;
- 1 chicken egg;
- 2 tbsp. icing sugar.
Mash the curd with a fork, vanilla sugar and plain sugar. Peel the lemon, remove the seeds, chop the citrus pulp in a meat grinder or blender and add to the filling and stir everything very thoroughly.
Roll out the defrosted yeast-free dough and cut it into square pieces measuring 10x10 cm and 5-7 mm thick. Cover the middle of each first of them with the mixture prepared at the previous stage and cover with every second.
Beat the egg with a whisk and moisten the puff buns liberally. Bake them in an oven preheated to 180oC for 20 minutes, cool and sprinkle
through a strainer with powdered sugar. Prepare aromatic tea for delicious baked goods.
