Airy puff pastries with cottage cheese made from puff pastry without yeast. Puff pastries with cottage cheese from ready-made puff pastry

Puff pastries with cottage cheese made from puff pastry without yeast

Kitchen utensils: large bowl – 2 pcs.; medium bowl; bowl; beaker; grater; whisk; silicone spatula; silicone brush; cling film; baking parchment; large rolling board or silicone mat; baking tray

Ingredients

Cooking sequence

Preparing the dough

1. Beat 1 egg into a large bowl, add 150 ml of water, 10 ml of vinegar and a pinch of salt. Whisk the liquid ingredients a little until white foam.

2. Sift 450 g of flour and pour onto a work surface. Remove 250 g of margarine from the refrigerator, dip in flour and grate on a coarse grater. Quickly grind the flour and margarine with your hands into a homogeneous mass. But the margarine should not melt, but simply roll in flour.

3. Fold the margarine-flour mixture into a mound, make a hole in the middle and pour in the liquid ingredients, scooping everything up with a silicone spatula. The purpose of kneading is to collect everything into one lump. If necessary, the amount of flour can be increased.
   Read also:  Trout skewers on the grill recipe
4. Form the dough into a log, wrap in cling film and place in the refrigerator for 1 hour.

Important! Puff pastry keeps well in the freezer.

Preparing the filling

1. Pour 350 g of cottage cheese into a bowl, beat in 1 egg, a bag of vanilla sugar and 30 g of coconut flakes (you can do without it).

2. Mix everything and add 100 g of sugar. Sweetness can be adjusted to your liking.

Forming puff pastries

1. Place the dough on a board sprinkled with flour and roll out into a rectangular layer 2-3 mm thick.

2. Distribute all the filling evenly over the entire area of ​​the dough. Roll the dough into a tight roll and pinch the edge.

3. Turn the roll seam side down and cut it into portions 3-4 cm thick.

4. Place the puff pastries on a baking sheet at a small distance from each other, because they will spread a little during baking.

5. Beat 1 egg into a bowl, crack it with a fork and brush all the puff pastries on top and along the edges.

6. Bake in the oven for 30-40 minutes at 180 degrees. As soon as the crust is browned, the dessert can be considered ready. While still hot, brush the puff pastries with melted butter and sprinkle with powdered sugar to your liking.

Coconut flakes in the recipe can be replaced with raisins, dried apricots, chopped nuts, almonds, cinnamon or not too large candied fruits.

Video

The author of the video shares a recipe for aromatic pastries for tea. Using the same recipe, you can prepare puff pastries with cottage cheese from ready-made dough: puff pastry, yeast pastry, or puff pastry-yeast pastry.

Classic recipe

Traditional puff pastries with cottage cheese are made from puff pastry with homemade fat cottage cheese and raisins. The top of the baked goods is brushed with egg and sprinkled with poppy seeds, sesame seeds or flax seeds.

Compound:

• flour – 350 g;
• butter – 100 g;
• sugar – 200 g;
• water – 0.3 cups;
• cottage cheese – 300 g;
• raisins – 100 g;
• egg – 1 pc.

Sift half the flour onto a flat surface and cut the butter on top with a knife. It can be replaced with a spread. Making flour crumbs. When the base becomes homogeneous, wrap it in film and put it in the freezer for forty minutes.

Knead another dough from the remaining flour, water and egg. It should not stick to the surface or palms. Cover with a bowl and leave to rest.

In a large bowl, grind the farmer's cottage cheese with sugar. Immerse the raisins in warm water, drain and let dry. Add steamed dried fruits to the sweet curd mass.

Roll the second dough into a rectangular shape, place the frozen first dough in the center and fold the edges like on an envelope. Take a rolling pin and roll out the resulting square from the center to the edges so that they form a total mass. This will take at least ten minutes.

Roll the resulting dough into one layer, immerse it in a food bag and refrigerate for at least an hour. It's best to do this ahead of time to reduce cooking time. This semi-finished product can be stored in the freezer for up to a month.

Turn on the electric oven at 185 °C. Roll out the dough completely to a thickness of one centimeter, evenly distribute cottage cheese and raisins on top. Roll the dough into a tight roll. Cut with a knife and place on a baking sheet. Place to bake for forty minutes.

The top of the puff pastry can be brushed with beaten egg and sprinkled with sugar or poppy seeds.

Subtleties of cooking

Ready-made dough is a very convenient option. But how many preservatives it contains and what kind of margarine was used for kneading is anyone’s guess. Therefore, it is still worth mastering its preparation yourself.

Depending on the technology, puff pastry is classified as classic or simplified. According to the classic recipe, kneading is carried out without oil. Then the butter is rolled into a layer of dough, everything is wrapped, cooled, rolled out again with a new portion of butter, cooled again, and so on 10-12 times. The process is labor intensive. Perhaps this is why the coveted croissants do not turn out as airy as in a cafe. After all, machines do all the work there.

The main ingredient of puff pastry is butter. That is why it should be cold, and the finished dough should lie in the refrigerator for at least an hour. When baking, the butter evaporates moisture, which creates voids in the dough. If you have a special processor for kneading dough, it is better to use it. Then the contact of oil with your hands will be minimal.

Cooks have a few more cooking tips:

• Take only the highest grade flour and be sure to sift it immediately before kneading. The extra oxygen will make the dough fluffy.
• Salt and vinegar or citric acid must be added. Salt adds crunch and the acidity increases the quality of the gluten in the dough. Then it will roll out into a large thin layer without breaking.
• Water can be replaced with milk, but the liquid should not be icy, but very cold.
• You cannot skimp on margarine; some can be replaced with butter - the higher the fat content, the better. The margarine should be very cold, but not frozen, otherwise hard pieces will break through the dough and ruin its structure.
• You can improve the layering of the dough by additional rolling. To do this, place the dough on a table or board, roll it out into a layer, fold it into quarters and put it in the refrigerator for 30 minutes. Roll it out again (do not knead it under any circumstances), fold it again and cool.
• You need to cut the dough into portions with a very sharp knife, otherwise the edges will wrinkle and the structure will be broken.
• If the dough is used for crusts or as a pizza base, it must be thoroughly pricked with a fork before baking. Then when baking it will not rise with large bubbles.
• It is better to grease the finished products before baking with yolk and only on top, this will allow them to rise.
• The optimal temperature for baking is 220 degrees. The puff pastry will have time to rise, but will not form a hard crust.

Useful tips

You can pamper your loved ones with other types of homemade baked goods.

• Lush, rosy cheesecakes with cottage cheese according to a homemade recipe will put everyone in the household in a good mood. Of course, homemade cheesecakes are much tastier than store-bought ones.
• Cottage cheese donuts are not the healthiest, but such a tasty delicacy. They cook so quickly that they will be a great option for breakfast or a quick dessert for unexpected guests.
• The aroma of cherry pies is the most desired aroma from childhood. Everyone loves cherries, and everyone loves pies too.
• Soft, flavorful pies with apples should be washed down with milk or cocoa only. How could it be otherwise, because they are another reminder of the summer holidays spent in the village.

We hope that our recipe for a quick puff pastry with cottage cheese will help you master all the intricacies of working with puff pastry. Share in the comments whether your household liked the fragrant pastries.

Cottage cheese puff pastries - useful tips and tricks

• If the cottage cheese for filling is dry, you can always dilute it with sour cream. You can also add a little oil to the low-fat product, which will make the filling more tender.
• Forgot to grease your puff pastries before baking? It's easy to fix! After baking, sweet products can be coated with honey or simply sprinkled with powder. Salted puff pastries are greased with butter. Read also: Rusks in the oven.
• Did the curd filling turn out liquid? You can add dried fruits, such as raisins, to it. Over time, it will absorb some of the moisture. If the cottage cheese itself is weak, then it is placed in a gauze bag and hung. Excess whey will definitely drain off.
• It is very important to place puff pastry products in an already preheated oven. Otherwise they will dry out and crumble.