How to cook puffs with cottage cheese from ready-made puff pastry step by step recipe with a photo. How to make yeast dough cottage cheese puffs

Try baking these simple puff pastry cottage cheese puffs that are delicious. It takes a little time to cook, and more specifically, 5 minutes to cook the filling and form 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 the puffs, a 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 made from purchased yeast dough are no worse than from homemade dough, so if you don't buy it, then do it yourself, but then the cooking time will be much longer. By the way, if you did not have yeast dough at hand, take a 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 make 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 seeds - for sprinkling

How to make puff pastry puffs

Remove the dough from the freezer and leave to defrost completely, this will take about 20 minutes. Then I roll it out on a floured surface so that it doubles in size.

The recipe for curd 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 do not have cottage cheese, but curd mass, I no longer add sugar, but only a pinch of vanilla. If you use 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 the puffs is ready. In consistency, it is not at all liquid, so as not to flow out of the formed products.

Spread the filling on the rolled dough with an even layer. Too much of it is not needed, this amount is quite enough.

Next, see how to fold puffs, but it's easy to do. First, I roll the dough into a roll, and then cut 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 grease on top 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 the puffs, and this is 180 degrees, then they will have time to bake inside. If you increase the temperature, they will burn on top, and inside they may not bake 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 full readiness. After that, I take them out of the oven and let them cool down a little. When baked, they increase in size and turn out to be airy, due to puff pastry, and the delicate curd filling complements them perfectly.

These are the soft puffs with cottage cheese made from puff pastry, they taste very delicate. Such baked goods with a fairly small amount of calories, which means that they can be used even by those who follow a diet. Even if guests come and you do not have enough time for something else, then bake these little buns and believe me, guests will appreciate them. Good appetite!

A puff of tender and tasty pastries is a great snack during the day or an occasion to gather family for evening tea. You can't even imagine how easy these puffs are prepared from ready-made puff pastry (with cottage cheese or any other filling).

Read also:

Cherry puffs, how to make puff pastry puffs

"Log" cake, puff pastry cake recipe

Puff pastry with apples

Even those who have never baked can cope with the recipe “perfectly”. Try it, your loved ones will love it.

Ingredients:

• puff pastry - 2 sheets
• curd mass - 400 gr.
• raisins - 0.5 cups
• chicken egg - 1 pc.

Recipe for making a puff with cottage cheese:

You can also make puff pastry yourself. But we bought a ready-made puff yeast-free frozen dough in the store. It has already been cut into squares, so we just have to unfreeze it and roll it out. Please note that the puff pastry defrosts very quickly, in about 15 minutes. As soon as it becomes soft, immediately start working, as this dough does not like to be warm for a long time.

Sprinkle a little flour on the table, put a square of the finished puff pastry. Sprinkle the rolling pin with flour. Roll out the dough. The square should be increased by half, the dough will turn out to be thin. Don't worry, in the oven it will disperse and rise well. Now cut the dough into 4 pieces with a sharp knife, as shown in the picture. The dough is thin, elastic, and very easy to cut.

It's time to prepare the filling. Rinse the raisins, soak in water for a while, then dry on a napkin and combine with the curd mass. Mix well - the filling is ready.

Place the filling in the center of each of the four squares. Now you need to grease the edges of the squares (future layers) with egg white. To do this, you need to carefully separate the white and yolk. Hit the middle of the egg with a knife, break the shell into two halves and roll the yolk from one shell to the other. Meanwhile, all the protein will pour into the cup. You do not need to whip the protein. Just take a regular baking brush and brush the protein around the edges of the squares.

Now form triangular dough puffs by covering one half of the square with the other half. Press down lightly on the top half of the dough, crushing the filling and expelling excess air. Pinch the edges well with your fingers.

Not sure how to bake ready-made puff pastry puffs? Take note of this recipe. Step-by-step cooking instructions with a photo below.

Today we are preparing delicious and aromatic puffs based on ready-made dough.

The curd filling with the addition of raisins and banana will surprise you with its unusual taste. Be sure to grease the puffs with yolk on top for shine, and sprinkle with poppy seeds for beauty.

You can use any method of forming puffs of your choice, I chose the simplest one - rolls.

Your pastries will be the best addition to hot tea, and most importantly, they will be prepared quickly and easily.

puffs of ready-made puff pastry with cottage cheese

Ingredients

• yeast-free puff pastry - 500 g;
• cottage cheese - 280 g;
• eggs - 2 pcs.;
• raisins - 50 g;
• banana - 1 pc.;
• sugar - 2 dessert l.;
• vanillin - a pinch;
• poppy - 1 dessert l.;
• flour for dusting the dough.

COOKING SEQUENCE

First, remove the dough (semi-finished product) from the freezer compartment to defrost it. Next, start the process by preparing the filling.
If you have soft curd, simply place it in a spacious container and mash it with a fork. A coarse-grained product will have to be grated through a sieve in advance or to achieve the desired consistency and softness by whipping in a blender bowl. Such cottage cheese will turn out to be more pliable and will easily lay down on the dough. Break one egg into the curd, stir it into the curd. Set the second egg aside for now, you will need it later.

Pour in the amount of granulated sugar next. Just do not add sugar in large quantities, otherwise the puffs may creep out during baking. A banana will add the necessary sweetness to baked goods.

Soak the raisins in hot water for 10 minutes in advance to make them softer, then rinse, transfer to a colander. Finally, send the raisins to the main composition. Stir the mixture thoroughly, it should not turn out to be very liquid, so that it does not spread during baking, but it should be noted that a very thick filling will not spread well over the dough. That is, its density should be medium.

When the filling is ready, take care of the dough - unfold it, getting an even layer. Cover the work surface with plenty of flour, otherwise the dough will stick. Sprinkle flour on the surface of the dough itself. Using a rolling pin, roll the canvas a little, but not very thinly so that the filled blanks do not break.

Roll the spread dough into a roll, being careful not to damage its integrity. Do not roll the roll very tightly, otherwise the filling may leak out of the sides.

At the egg that was left, separate the yolk from the protein, chop the yolk, lubricate the surface of the blanks with a silicone brush. Sprinkle with poppy seeds on top.

Preheat the oven.

I continue to share my 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 is useful for 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. Wonderful puffs with sweet curd filling come out with it. Appetizingly layered and crunchy base just perfectly matches the most delicate curd filling. And it will take you no more than 10 minutes to form such layers.

• puff pastry (yeast-free) - 500 g (1 package),
• 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 pack,
• poppy (or other sprinkling) - 1-2 tbsp. l.

How to make cottage cheese puffs from ready-made puff pastry

To begin with, we defrost the finished puff pastry: we take it out of the freezer, remove the packaging, separate the layers of dough from each other and, sprinkling the work surface with flour, put them on it. We also lightly sprinkle the layers with flour on top and cover with cling film or an ordinary plastic bag so that the dough does not wind up. If you put the dough in a warm place, 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 interrupt it with a blender before adding the raisins - then the filling will be easier and more evenly applied to the dough.

Next, we introduce 1 egg into the dough, the second one is left to grease the puffs before baking.

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

Stir the mass well. It turns out to be of medium density - it does not spread even when the dough is rolled up, 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 simplest method of forming puffs - rolls. 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 quite enough.

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

Turn the roll with the 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 adhering to it - so you get puffs with a perfectly even cut.

Put the formed puffs on a baking sheet covered with baking paper. Lubricate them with a beaten egg and sprinkle with poppy seeds (sesame seeds, sugar, cinnamon - all as desired and to taste).

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

We take out the finished baking, cool it a little and taste it with pleasure!

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

You can make a basket for berries or salad from 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 extraordinarily delicious dessert for evening tea.

Puffs with cottage cheese from puff yeast-free dough

Kitchen tools: 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 sheet.

Ingredients

Cooking sequence

Cooking the dough

Important! Puff pastry keeps well in the freezer.

Cooking the filling

We form puffs

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

Video

The 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 - one can only guess. Therefore, it is still worth learning how to cook it yourself.

Depending on the technology, a distinction is made between classic or simplified puff pastry. 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 again with a new portion of oil, cooled again and so on 10-12 times. The process is laborious. Perhaps that is why the coveted croissants do not turn out as airy as in a cafe. After all, there all the work is done by machines.

Butter remains 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. When baked, the oil evaporates moisture, and it forms voids in the dough. If you have a special processor for kneading dough, it is better to use it. Then the contact of the oil with the hands will be minimal.

The chefs have a few more cooking tips:

• Take only the highest grade flour and sift it immediately before kneading. The extra oxygen will make the dough feel 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 out into a large thin layer without breaks.
• Water can be replaced with milk, but the liquid should not be ice cold, but very cold.
• You cannot save on margarine, some can be replaced with butter - the higher the fat content, the better. The margarine must be very cold, but not frozen, otherwise tough pieces will break through the dough and break its structure.
• You can improve the flakiness of the dough by additional rolling. To do this, put the dough on a table or board, roll it into a layer, fold it in four and put it in the refrigerator for 30 minutes. Roll it out again (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 disturbed.
• If the dough is used for cakes or as a base for pizza, it must be pierced well with a fork before baking. Then, when baking, it will not rise in large bubbles.
• It is better to grease the finished products before baking with yolk and only from above, this will give them the opportunity to rise.
• The optimum temperature for baking is 220 degrees. The puff will have time to rise, but at the same time it will not be seized by a hard crust.

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

• Lush, ruddy according to the home recipe will bring all household members into a blissful mood. Still, because homemade cheesecakes are much tastier than store ones.
• - not the most useful, but such a delicious delicacy. They cook so quickly that they make a great breakfast option or a quick dessert for unexpected guests.
• The scent is the most coveted scent from childhood. Everyone loves cherries, and everyone loves pies too.
• Soft, aromatic should be washed down only with milk or cocoa. And how could it be otherwise, because they are another reminder of the summer vacation spent in the village.

We hope that our quick curd puff recipe will help you master all the intricacies of working with puff pastry. Share in the comments if the fragrant pastries are to the taste of your household.