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What can be prepared from frozen puff pastry and cottage cheese?

I continue to share the most simple anddelicious baking. Today in the menu: puffs with cottage cheese from the ready puff pastry. The recipe with step-by-step photos and text instructions is useful to those who have not yet fully mastered and evaluated all the possibilities of puff pastry. So, for example, a non-yeast puff pastry can be used not only for snack bars. With him come out wonderful puffs with sweet curd filling. Appetizingly a layered and crispy base just perfectly matches with the most delicate curd filling. And the formation of such layers, you will take no more than 10 minutes.

  • dough flaky (bezdozherzhevoe) - 500 g (1 pack),
  • cottage cheese - 360 g (2 packs),
  • sour cream 10% - 3 tbsp. l.,
  • egg - 2 pcs.,
  • raisins - 100-130 grams,
  • sugar - 3-4 tbsp. l.,
  • vanillin (optional) - 0.5 pack,
  • poppy (or other powder) - 1-2 st. l.

How to cook puff pastry with cooked puff pastry

To begin with, defrost the finished puff pastry: take it from the freezer, remove the packaging, separate the dough sheets from each other and, sprinkling the working surface with flour, spread them on it. From above the layers are also lightly sprinkled with flour and covered with a food film or an ordinary polyethylene bag to prevent the dough from getting weaker. If you put the dough into heat, after 20-30 minutes it will be ready for further work.

In the meantime, you can prepare the filling.To do this, put the curd into a bowl and mash it up a little, breaking the largest curd pieces. If you have cottage cheese coarse, it is better to kill it with a blender before adding raisins - then the filling will be easier and more evenly to lie down on the dough.

Further we wash out raisins, we fill it with boiling water on5-10 minutes, then we throw it back to the colander and shake it well, in order to completely rid of the liquid. Prepared raisins we send in a bowl to cottage cheese.

Next we introduce into the dough 1 an egg, the second we leave on the lubrication of the layers before baking.

Behind him vanillin, sugar and sour cream. Sour cream can be taken any fat, the main thing - to give the filling the right consistency.

We mix the mass well.Density, it turns out average - does not spread even when folding the dough, but it is easily smeared over the dough. By the way, as a filling is quite suitable and ready (purchased) sweet curd mass.

The way I form the puffs, I chose the easiest - rolls. Roll out the dough sheet thinner, then dust it (if necessary) with a small amount of flour.

Then apply a uniform layer on the dough stuffing, leaving the edges of the formation intact along the entire perimeter, 0.5-0.7 mm will be enough.

Fold the layer with stuffing in a roll. The dough does not need to be rolled up tight, it easily takes the form of a roll, the filling does not completely spread and does not get out of the bed.

We turn the roll with the seam down and cut itsmall rolls. The knife after each cut is wiped with a damp sponge (cloth), releasing the fillings that have stuck to it - so you will get puffs with a perfectly flat cut.

We put the formed puffs on a baking sheet covered with baking paper. Lubricate them with beaten egg and sprinkle with poppy seeds (sesame, sugar, cinnamon - all at will and taste).

Bake puffs in a warm oven at 180 degrees until cooked. It takes about 20 minutes for me to bake.

Ready to bake we take out, we cool a little and enjoy with pleasure!

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