Dessert from puff pastry with cottage cheese. Puffs with cottage cheese from ready-made puff pastry

Try to bake these simple puff pastry with cottage cheese puffs, which are incredibly tasty. It takes a little time to cook, and more specifically, then 5 minutes to prepare the filling and form the buns, and then 20 to 25 minutes to bake.

Puffs with cottage cheese from ready-made puff pastry are delicious, and very fast pastries, the taste of which will definitely please both adults and children.

For puffs, the filling is made from cottage cheese or curd mass, of your choice. I took the second option, since it is much softer and already completely homogeneous, but if you have ordinary cottage cheese, then you definitely need to grind it through a sieve.

Puffs from purchased yeast dough are no worse than from homemade dough, so if you don’t buy it, then make it yourself, but then the cooking time will increase much. By the way, if you don’t have yeast dough on hand, take yeast-free dough, there will be no significant difference.

I really love quick and easy recipes, because there is not always time to stand in the kitchen for a long time, so I will be happy to show you how to cook puff pastry puffs. You can take them with you to work or school as a snack. But if you don’t feel like sweets today, then I suggest you do it.

Ingredients:

• Puff pastry - 250 g
• Curd mass - 100 g
• Chicken egg - 0.5 pcs.
• Chocolate drops - 1 tbsp
• Vanilla - a pinch
• Poppy - for sprinkling
• Sesame - for sprinkling

How to make puff pastry puff pastry

Remove the dough from the freezer and leave to completely thaw, this will take about 20 minutes. Then I roll it out on a floured surface so that it becomes twice as large.

The recipe for cottage cheese puffs is prepared with a delicate filling. For her, I add half an egg to the curd mass, and leave the second part to grease the buns on top. I also add chocolate chips or raisins, to choose from. Since I don’t have cottage cheese, but curd mass, I no longer add sugar, but only a pinch of vanilla. If you take regular cottage cheese, grind it through a sieve for uniformity, and then add a couple more tablespoons of sugar and a teaspoon of sour cream.

I mix everything well and the curd filling for puffs is ready. By consistency, it is not liquid at all, so as not to flow out of the formed products.

Spread the filling evenly over the rolled out dough. Too much of it is not needed, this amount is enough.

Next, see how to roll puffs, and this is done simply. First I roll the dough into a roll, and then I cut it into pieces, each of which is about 2 cm wide.

I spread them on a baking sheet with parchment, at a distance from each other, and on top I grease with the remaining egg, which needs to be shaken a little, sprinkle with poppy seeds and sesame seeds.

I also remind you at what temperature it is better to bake puffs, and this is 180 degrees, then they will have time to bake inside. If you make the temperature higher, they will burn on top, and inside they may not be baked at this time. Therefore, first I preheat the oven to 180 degrees, then put the puffs in it for 20 - 25 minutes, until a beautiful ruddy color and complete readiness. Then I take them out of the oven and let them cool down a bit. When baking, they increase in size and turn out to be airy, due to puff pastry, and the delicate curd filling perfectly complements them.

These soft puffs with cottage cheese made of puff pastry turned out, they taste very tender. Such pastries with a fairly small amount of calories, which means that even those who are on a diet can eat it. Even if guests come and you don’t have enough time for something else, then bake these little buns and believe me, the guests will appreciate them. Enjoy your meal!

Puff pastry is one of the most versatile types of dough. It is ideal for making croissants, kurniks, rolls, khachapuri and, of course, puffs with various fillings.

You can make a basket for berries or salad out of it, roll it into a flower or roll it into cakes for your favorite Napoleon. Wonderful crispy puffs with cottage cheese and cheese - a simple but extremely tasty dessert for evening tea.

Puffs with cottage cheese from puff pastry without yeast

Kitchen tools: large bowl - 2 pcs.; medium bowl; bowl; beaker; grater; whisk; silicone spatula; silicone brush; food film; baking parchment; large rolling board or silicone mat; baking sheet.

Ingredients

Cooking sequence

Cooking the dough

Important! Puff pastry keeps well in the freezer.

Cooking stuffing

We form puffs

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

Video

Subtleties of cooking

Ready-made dough is a very convenient option. But how many preservatives are in it and what kind of margarine was used for kneading - one can only guess. Therefore, it is still worth mastering its preparation yourself.

Depending on the technology, classic or simplified puff pastry is distinguished. 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 that is why the coveted croissants do not turn out as airy as in a cafe. After all, machines do all the work.

Butter is the main ingredient in puff pastry. That is why it should be cold, and the finished dough should lie in the refrigerator for at least an hour. During baking, the oil evaporates moisture, and it forms voids in the dough. If you have a special dough mixer, it is better to use it. Then the contact of oil with hands will be minimal.

Cooks have a few more cooking tips:

• Take only the highest grade flour and be sure to sift immediately before kneading. The extra oxygen will make the dough airy.
• Salt and vinegar or citric acid must be added. The salt adds crunch, and the acidic environment increases the quality of the gluten in the dough. Then it will roll into a large thin layer without gaps.
• Water can be replaced with milk, but the liquid should not be icy, but very cold.
• You can’t save on margarine, some can be replaced with butter - the higher the fat content, the better. Margarine must be very cold, but not frozen, otherwise hard pieces will break through the dough and break its structure.
• You can improve the layering of the dough by additional rolling. To do this, put the dough on a table or board, roll it into a layer, fold it four times and put it in the refrigerator for 30 minutes. Roll it out again into a layer (in no case knead it), fold it again and cool.
• You need to cut the dough into portions with a very sharp knife, otherwise the edges will crumple and the structure will be broken.
• If the dough is used for cakes or as a base for pizza, it must be well pierced with a fork before baking. That way it won't bubble up while baking.
• It is better to grease the finished products before baking with the yolk and only from above, this will enable them to rise.
• The optimum temperature for baking is 220 degrees. The puff will have time to rise, but it will not seize with a hard crust.

You can pamper your relatives with other types of homemade cakes.

• Lush, ruddy homemade recipe will bring all household members into a good mood. Still, because homemade cheesecakes are much tastier than store-bought ones.
• - not the most useful, but such a tasty delicacy. They cook so quickly that they make a great breakfast option or a quick dessert for unexpected guests.
• The fragrance is the most desired fragrance from childhood. Everyone loves cherries, and everyone loves pies too.
• Soft, fragrant, you need to drink only milk or cocoa. And how could it be otherwise, because they are another reminder of the summer holidays spent in the countryside.

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

Puff pastry puffs are a delicious snack for tea. Puffs with sweet and savory fillings can be not only a hearty snack on the road, at work or school, but also an excellent tasty breakfast or dinner for the whole family. Puff pastry can be made in advance using the first recipe and frozen in small portions in the freezer. You can also use a ready-made store product.

Puff pastry puffs with apples

Puff pastry puffs with apples are one of the most popular fillings.

• 200 gr margarine;
• 2 eggs for dough and 1 for greasing puffs;
• 3.5 stack. flour;
• 1 stack thick sour cream;
• sugar;
• 1 tsp lemon juice.

First, melt the margarine in a steam bath. You can also chop with a blender along with flour.

Beat the eggs in a blender until light egg mass. Gradually sift flour to them, spread sour cream. Mix thoroughly. Lastly add margarine.

Knead the dough. Cut into equal 20 pieces. We put it on a plate and send it to the refrigerator for an hour, or to the freezer for a quarter of an hour.

We cut the apples into small cubes - first with plates 5 mm thick, then cut into cubes and cubes. The apple pulp of some varieties darkens quickly when exposed to air. To prevent this, dip the sliced ​​​​pieces of apples into a container with lemon juice diluted with water. After that, just throw it in a colander.

Roll out the chilled pieces of dough thinly, put 1.5 tablespoons of apple slices and a teaspoon of sugar.

We spread the puffs on a baking sheet covered with butter, grease them with an egg and sprinkle with sugar. You can cook at 200 degrees. within 20 minutes.

On a note. Apples are better to take juicy, sweet and sour varieties.

With cheese

Melted cheese in baking is liked by both adults and children. Cheese puffs are very tender and satisfying. It is recommended to serve hot, melted stretching cheese is much tastier than cooled.

• ready-made puff pastry (homemade or store-bought) - 300 gr;
• tv. cheese - 150 gr;
• melting point cheese - 2 table. l.;
• egg;
• milk - 1 table. l.;
• sesame - 1 table. l.

For the filling, mix grated hard and soft processed cheese. Roll out the dough sheet and cut into squares.

Put 1-2 tablespoons of the filling in each square, pinch the edges, forming envelopes. Beat the egg with milk and brush the puffs with it. Sprinkle with sesame seeds. A quarter of an hour is enough for baking - as soon as the dough becomes appetizing golden, the buns can be considered ready.

Crispy puffs from ready-made puff pastry - it's fast, inexpensive and very tasty! The only thing that is required is the time to defrost the dough. The formation of puffs and baking will take no more than 20 minutes.

In order for the pastries to turn out crispy and airy, choose quality products. If the dough is not homemade, but purchased, then it must be from a trusted manufacturer. In no case should puff pastry be re-frozen-thawed! Do not take damaged packaging and be sure to check the expiration dates. It is better to take homemade cottage cheese and always fresh, without third-party tastes and smells. It should be homogeneous, without grains, and most importantly - moderately moist so as not to spread in the filling and keep its shape well.

Ingredients

• yeast-free puff pastry 500 g
• egg 1 pc.
• egg yolk 1 pc.
• cottage cheese 300 g
• sugar 2 tbsp. l.
• vanillin 1 chip.
• flour 1-2 tbsp. l. for dusting

How to cook puff pastry with cottage cheese

Serve puffs with cottage cheese warm or slightly cooled with hot tea. The top of the dessert can be sprinkled with powdered sugar.

On a note

1. If desired, you can add a little raisins to the curd filling, previously steamed in boiling water.

2. You can cook puffs with cottage cheese not only sweet, but also salty. In this case, instead of sugar, a pinch of salt and finely chopped dill are added to the filling. The rest of the cooking technology is no different.

I continue to share the options for the simplest and most delicious pastries. Today on the menu: puffs with cottage cheese from ready-made puff pastry. A recipe with step-by-step photos and text instructions will be useful to those who have not yet fully mastered and appreciated all the possibilities of puff pastry. So, for example, yeast-free puff pastry can be used not only for snack puffs. With it, wonderful puffs with a sweet curd filling come out. The appetizingly layered and crispy base just goes perfectly with the most delicate curd filling. And the formation of such puffs will take you no more than 10 minutes.

Ingredients:

• puff pastry (yeast-free) - 500 g (1 pack),
• cottage cheese - 360 g (2 packs),
• sour cream 10% - 3 tbsp. l.,
• egg - 2 pcs.,
• raisins - 100-130 g,
• sugar - 3-4 tbsp. l.,
• vanillin (optional) - 0.5 packs,
• poppy (or other topping) - 1-2 tbsp. l.

How to cook puffs with cottage cheese from ready-made puff pastry

To begin with, let's defrost the finished puff pastry: we take it out of the freezer, remove the packaging, separate the dough layers from each other and, sprinkling the work surface with flour, lay them on it. From above, we also lightly sprinkle the layers with flour and cover with cling film or an ordinary plastic bag so that the dough does not wind. If you put the dough in 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 cottage cheese in a bowl and knead it a little, breaking the largest curd lumps. If you have coarse-grained cottage cheese, then it is better to kill it with a blender before adding raisins - then the filling will be easier and more evenly laid down on the dough.

Next, we introduce 1 egg into the dough, leave the second to lubricate the puffs before baking.

Behind him vanillin, sugar and sour cream. You can take sour cream of any fat content, the main thing is to give the filling the right consistency.

Mix the mass well. It turns out to be of medium density - it does not spread even when folding the dough, but at the same time it is easily smeared over the dough. By the way, ready-made (purchased) sweet curd mass is quite suitable as a filling.

I chose the easiest way to form puffs - rolls. We roll out the dough layer thinner, dusting it (if necessary) with a small amount of flour.

Then we apply the filling on the dough in an even layer, leaving the edges of the layer intact along the entire perimeter, 0.5-0.7 mm will be enough.

We turn the layer with the filling into a roll. The dough does not need to be folded tightly, it quite easily takes the form of a roll, the filling does not spread at all and does not crawl out of the formation.

Turn the roll seam down and cut it into small rolls. After each cut, we wipe the knife with a damp sponge (cloth), freeing it from the filling that has stuck to it - this way you will get puffs with a perfectly even cut.

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

We bake puffs in a preheated oven at 180 degrees until cooked. It takes me about 20 minutes to bake.

We take out the finished pastries, cool a little and try with pleasure!