From puff pastry with curd mass. How to cook puffs with cottage cheese from ready-made puff pastry step by step recipe with photo

Do your kids still not like cottage cheese? So, you didn’t treat them to such puffs. This delicious dish cooks pretty quickly. Make puffs with cottage cheese from ready-made puff pastry, and they will become a favorite and frequent dish on your table.

Ingredients:
- ready-made puff pastry - 1 pack / 0.5 kg;
- cottage cheese - 250-350 grams;
- granulated sugar - 30-50 grams;
- vanillin - 1 gram.

How to cook with a photo step by step

1. Ready-made puff pastry can be taken both yeast and yeast-free, be guided by your taste. Defrost the semi-finished product according to the instructions on the package. We roll out the dough on a table powdered with flour in one direction so as not to damage the structure of the layering. In other words, we act with a rolling pin either back and forth, or from left to right.




2. Cut the rolled out sheet of dough into squares (approximately 12 pieces are obtained).




3. Curd should not be too wet or too dry. Wet - should be folded onto cheesecloth and squeezed slightly. And dry - dilute with a spoonful of sour cream. We put sugar to our taste and try it, since it is difficult to predict the optimal sourness in cottage cheese in advance. Add vanilla for flavor.






4. Thoroughly mix until a homogeneous mass without lumps.

6. We connect the opposite corners of the square and pinch.






We do this qualitatively so that when baking and increasing the dough in volume, the envelope does not turn around.
7. We leave the sides so that the pastries can “breathe”.




8. Put the puffs with cottage cheese on a baking sheet covered with parchment paper.




9. Bake in a preheated oven at 200 degrees for about 20 minutes. As soon as the puffs are reddened, you can take them out.




Remove from pan, let cool and serve.






Puffs with cottage cheese from ready-made puff pastry are good with both cold and hot drinks, for example, with

Cottage cheese puffs are a great option for a full breakfast with morning tea or coffee. Learn different baking options and please your loved ones.

To prepare yeast dough puffs with cottage cheese, roll out the layer and cut it into rectangles

Ingredients

Powdered sugar 40 grams Salt 3 grams Vegetable oil 2 milliliters Wheat flour 30 grams Vanillin 10 grams Raisin 100 grams Sugar 100 grams chicken eggs 3 pieces) Fat cottage cheese 350 grams yeast puff pastry 550 grams

• Cooking time: 30 minutes

Yeast dough puffs with cottage cheese

Kids will love the baked goods. Puffs are not only very tasty and nutritious, but also healthy.

Cooking process:

1. Remove the dough from the freezer 20-25 minutes before rolling out, but do not defrost it too much, otherwise it will become sticky.
2. Pour boiling water over the raisins and leave for 20 minutes, then drain the water and dip the raisins in flour.
3. Mash the cottage cheese well together with two types of sugar to get a soft mass without lumps, add salt.
4. Separate the yolk and protein, beat the yolk into a foam and add to the curd, and leave some for lubrication. Set the protein aside.
5. Add raisins and salt to cottage cheese, mix everything well.
6. Roll out the dough into a 4-5 ml layer and cut into equal square or rectangular pieces.
7. Put the filling in the center of each piece, and grease the edges with protein and connect them together to make envelopes.
8. Grease the top of each puff with yolk.
9. Line a baking sheet with parchment paper and brush with vegetable oil.
10. Bake puffs for 20-25 minutes at a temperature of 180-200 ⁰С.

Cool the finished puffs and sprinkle with powdered sugar.

Recipe for puffs with cottage cheese and lingonberries

Required Ingredients:

• Yeast puff pastry - 600 gr.
• Cottage cheese - 550 gr.
• Egg - 2 pcs.
• Sour cream - 30 gr.
• Sugar - 2-3 tbsp. l.
• Cowberry - 150 gr.
• Apples - 3 pcs.
• Vanillin - 10 gr.
• Sunflower oil - 2 tbsp. l.

Cooking method:

1. Remove the dough from the freezer 30 minutes before rolling out.
2. Grind cottage cheese with sugar and vanilla, add one beaten egg, sour cream, mix everything.
3. Cut the apples into small strips, add to the cottage cheese, then washed lingonberries.
4. Roll out the dough into a layer and cut into equal rectangular pieces.
5. Spread the filling in the middle of each piece, grease the edges with egg white and fasten them together, forming envelopes. Lightly beat the yolk and brush it on each puff.
6. Transfer the blanks to a baking sheet lined with paper and greased with oil.
7. Bake in a preheated oven at 190-210⁰C for 15-20 minutes.

Sprinkle the finished puffs with powdered sugar, if desired.

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 the 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.

If you do not have the time or do not know how to work with yeast dough, then this option is an excellent lifesaver for beginners or busy housewives. You can bake puff pastries with cottage cheese in the oven quickly, it’s not at all difficult, but at the end we get almost croissants))) with fragrant vanilla cottage cheese.

To prepare puff pastry pies with cottage cheese in the oven, we need all the products on the list. I took one rather large egg, and it was enough for me to add it to the cottage cheese and grease the surface of the pies. If table eggs, then take 2 pieces.

The egg must be shaken with a fork in a container, then pour a part into the cottage cheese and leave a little to grease the pies.

Combine cottage cheese, sugar, a pinch of salt, vanillin and part of a beaten egg. Mix everything well. We add sugar to taste, but keep in mind that puff pastry does not contain sugar, so the cottage cheese needs to be sweetened a little more than you would normally do. Of course, market cottage cheese has a better and more delicate taste, it is without sourness.

Yeast puff pastry should be thawed at room temperature. Then release from packaging.

And roll it out into a fairly thin layer. The number of pies will depend on the thickness of the dough you roll out.

Cut the dough into even squares.

In the center of each square of dough, put the curd filling obliquely. Make side cuts on both sides of the square.

Form a sort of cheesecake by threading the ends of the dough into the resulting slots. Hide the hanging ends of the dough under the bottom.

Put the blanks on a baking sheet lined with parchment or oiled. Give the pies a little time to proof in a warm place - 15 minutes. From this amount of ingredients, I got 13 full-fledged pies and one more - the fourteenth - symbolic.

Then brush the pies with the remaining egg. Bake puff pastry pies with cottage cheese in an oven preheated to 180 degrees until golden brown. Adjust the baking time according to your oven.

Allow the pies to cool slightly and can be served immediately with tea or coffee. Children can be served with milk.

Baking is very fragrant, crispy and at the same time soft. Enjoy!

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.

With cottage cheese

Cottage cheese puffs are tasty and healthy. If desired, the filling with cottage cheese can become both sweet (as in the recipe below) and unsweetened if, for example, greens and a little salt are added to it instead of sugar.

• puff pastry packaging - 500 gr;
• granular cottage cheese - 300 gr;
• sugar - 2 table. l.;
• egg for stuffing and egg for greasing.

Defrost the dough ahead of time. When it becomes slightly soft and starts to fit a little, it is ready to use. Spread the defrosted dough on the table.

Prepare the filling: combine the egg with cottage cheese and cheese. Wipe with a fork. If desired, you can add a little vanilla.

Roll out the dough and cut into rectangles. Put a couple of tablespoons of filling on one half of a piece of dough, cover the other half and pinch the edges so that the filling does not leak out. Top with beaten egg. Bake at a temperature of 190-200 degrees. within a third of an hour.

On a note. If you beat the filling with a blender, the consistency will be more homogeneous and tender.

Crispy puffs without filling

• yeast-free puff pastry - 500 gr;
• a handful of flour for rolling out the dough;
• powdered sugar;
• egg.

Leave the finished dough in advance at room temperature so that it thaws. After thinly roll it out, sprinkling the work surface with flour before that. Cut the dough into squares and ribbons. Rotate the squares so that you get "bows" by turning the half in the center. Tie the strips into braids. Put everything on the prepared baking sheet, and according to the classics, grease with a beaten egg. Bake for 15 minutes.

With meat

• yeast puff pastry - 600 gr;
• minced pork - 300 gr;
• onion - 1 unit;
• eggs - 2 units;
• salt, pepper, suneli hops.

Roll out the dough, cut into squares. Mix minced meat with one egg, salt and pepper, add a little herbs, chopped onion. Mix everything well, fry for about ten minutes in oil, stirring constantly to make the filling crumbly.

Divide the filling into the dough squares. Fold so that you get envelopes, make a few holes on top with a toothpick so that steam comes out of the baking. Bake at 180 degrees. within half an hour.

with cherry

• a glass of cherry berries;
• 4 tablespoons of starch;
• ¾ stack. Sahara;
• egg yolk;
• sheet of puff pastry.

It is necessary to prepare the cherry in advance: rinse and remove the seeds from it.

Next, roll out the dough, cut into squares. Put a tea in the center of each square. a spoonful of starch, which will absorb the juice of the berries and prevent the puff from sticking during baking. Put a few berries on top, sprinkle with one (maybe a little more) teaspoon of sugar. Depending on how you want to see the puffs - open or closed - depends on the method of gluing the puffs. If open, lightly pinch the corners of the dough together so that the puff remains open in the center. If closed - in any way described in the above recipes. Bake at 180 degrees. within a third of an hour.

How to cook with chocolate?

A very easy way to make quick sweet puffs is with chocolate. This recipe is suitable if guests are already in a hurry to visit you, but you do not know what to offer for tea.

• 500 g of puff pastry without yeast;
• egg;
• 2 chocolate bars.

In a standard package of ready-made dough, there are usually two layers of dough. And this is very handy if you want to please guests not with a simple dessert, but with pastries with different fillings. We propose to turn one layer into a puff with dark chocolate, and the second - with milk, filled with raisins and nuts. You can replace the options with your favorites if you wish.

So, you need to start by rolling out the dough. In this case, the layer does not need to be cut, in the future it will be possible to cut the finished puff into pieces. The sheet should retain the corners and be twice the size of the chocolate bar. We put a tile in the center and with a knife we ​​make parallel oblique cuts along the remaining protruding edges of the dough. Next, we cover the chocolate with shorter pieces of dough, and we twist the oblique ribbons in turn, completely closing it.

Repeat the same with the remaining dough and the second chocolate bar.

Beat the egg well and brush the pastry with it. We follow the edges of the baking, they must be well pinched, otherwise the chocolate may leak out. We bake at 200 degrees. within 20-25 minutes.

On a note. Banana goes well with chocolate. It can also be cut into strips and placed under the chocolate bar while assembling the puff.

Puff pastry with mushrooms

• mushrooms - 400 gr;
• puff. dough - 500 gr;
• dill - a bunch;
• onion - 1 unit;
• boiled potatoes - 3 units;
• cheese is hard. - 100 gr;
• eggs - 2 units;
• salt, oil, pepper.

First, prepare the filling: wash the mushrooms, cut into slices and fry in oil, over high heat. In the meantime, cut the onion into quarters. When the liquid evaporates from the mushrooms, put an onion to them, if desired, you can add a spoonful of plums to give tenderness and aroma. oils. We fry everything together, stirring occasionally, salt. Remove from heat after the onion and mushrooms become a delicious yellowish hue.

Rinse the greens, blot with a paper towel, chop finely. Cut boiled potatoes into cubes.

Three cheese on a coarse grater. We combine everything that is prepared in one bowl.

Whisk the egg and pour over the filling. We mix everything.

We roll out the dough and cut it into squares of about 10-12 cm. Beat the second egg and cover the edges of the squares with it - so that they stick together better. In each square, lay out diagonally about a spoonful of filling. We wrap in balls. Place on a baking sheet and cover with the rest of the beaten egg. At 180 deg. The cookies are baked for about 20 minutes.

With Chiken

• 500-600 gr of homemade or purchased puff pastry;
• 2 chicken breast halves, boneless and skinless
• 2 medium potatoes;
• 1 small onion.

We clean the onion and potatoes, cut into small cubes.

Rinse the breast and cut into small cubes, similar in size to pieces of vegetables.

Roll out the dough and cut into rectangles about 10 cm long and 20 cm wide. We spread the filling on one half, leaving the edges free. We pinch. We pierce the top in several places with a fork so that the steam comes out, and the pastry does not turn out to be wet inside. Bake for 30-35 minutes at 200 degrees.

With ham and cheese