Puff pastries with puff-free yeast-free cottage cheese. Puff pastry and puff pastry with cottage cheese

Cottage cheese puff pastries are a great option for quick baking. The curd filling can be both sweet and satisfying, and this is its main advantage. If “sudden” guests take the hostess by surprise, you can always resort to a recipe for curd puffs. Puffs from ready-made puff pastry with cottage cheese are prepared very quickly, because you don’t need to waste time on kneading, but buy it in the store and keep it in the freezer for the right occasion.

Cottage cheese puffs made from flaky, yeast-free dough turn out crispy and golden brown. This recipe for curd puffs can be varied by adding soaked raisins or other dried fruits to the list of ingredients.

Ingredients:
A pack of yeast-free puff pastry (500 g)
One egg
A pinch of vanillin
300 g cottage cheese
Egg yolk

Preparation:

1. Remove the packaging from the dough and place it on a board with flour so that it does not dry out, cover with cling film. Leave to defrost.
2. Roll out into a sheet 3 mm thick, cut into rectangles. Mentally divide the rectangles in half, make cuts on one half with a knife, through which hot steam will escape from the filling when baking.
3. If there are lumps in the cottage cheese, it needs to be rubbed or “punched” with a blender. Add vanillin, sugar and egg, mix thoroughly.
4. Divide the filling into rectangles, spreading it along the side where there are no cuts. Fold the puff pastry in half, covering the cut side with the filling. Seal the edges with a dinner fork.
5. Line a baking dish or baking tray with baking paper. Arrange the puff pastries, leaving space between them, and brush with yolk. Bake at 200 degrees for 15 minutes, the surface of the products should be golden.

Yeast recipe

Cottage cheese puffs made from flaky, yeast dough come out fluffy and very appetizing. Butter dough tastes sweeter than the yeast-free version; this should be taken into account when preparing the filling. You need to roll it out thinly and only in one direction, trying not to harm its fragile multi-layer structure.

Ingredients:
250-350 g cottage cheese
A pinch of vanillin
A pack of yeast puff pastry
30-50 g sugar

Preparation:

1. Defrost the dough and roll it out on the table. Cut the rolled out dough into squares.
2. Prepare the cottage cheese - if it is too dry, you can moisten it with a spoon of sour cream or natural yoghurt, and if it is too wet, let it “rest” by placing it on a sieve and allowing the excess liquid to drain.
3. Mix the filling - add sugar and a pinch of vanillin. The amount of sugar can be varied depending on taste. The resulting mass should be smooth and tender.
4. Place a spoonful of filling on each piece of dough, connect opposite corners and pinch. The sides should be left open so that hot steam escapes without moistening the baked goods.
5. Place the puff pastries on a sheet lined with parchment.
6. Bake in the oven for 20 minutes at 200 degrees. Finished products should be ruddy.

With apple

Puff pastry puffs with cottage cheese and apple are one of the popular puff pastry options. For variety, you can combine a sour apple and a sweet pear in the filling.

Ingredients:
Two apples
1/2 tsp. lemon juice
Pack of puff pastry
2 tbsp. vanilla sugar
Three egg yolks
200 g cottage cheese

Preparation:

1. Prepare the apples - peel and cut into thin slices. Sprinkle apples with lemon juice to prevent them from browning.
2. Combine vanilla sugar, yolks and cottage cheese, grind thoroughly with a fork or use a blender.
3. Thaw the dough, roll it out and cut into squares.
4. Make cuts on one half of each piece, place a small amount of curd mass on the second, and cover with apple slices. Seal the puff pastries, securing the edges with a fork.
5. Place the products on parchment and bake for 20 minutes at 200 degrees.

With banana

Puff pastries with banana and cottage cheese have a particularly delicate filling texture. These two tastes combine perfectly, causing a strong desire to take another puff pastry for tea.

Ingredients:
One egg yolk
180 g cottage cheese
One egg
Raisins - optional
100 g sugar
Pack of puff pastry
One banana

Preparation:

1. Defrost the dough, roll it out, cut into squares.
2. Prepare the filling: beat the egg, sugar, banana and fermented milk product in a bowl with a blender. You can also add some raisins; they should be soaked and dried in advance.
3. Place the filling on each piece of dough, overlap the corners and brush the pieces with yolk.
4. In a preheated oven, bake puff pastries for 15-20 minutes at 180 degrees.

With cherry

The combination of cottage cheese and cherries is often found in and. Puff pastries with cottage cheese and cherries are no worse; their more compact shape makes them an even more desirable delicacy.
Ingredients:
One egg
200 g cherries
Pack of puff pastry
A pinch of vanillin
3 tbsp. Sahara
200 g cottage cheese

Preparation:

1. Thaw the dough and roll it out, then cut it.
2. Prepare the filling: thoroughly mash the cottage cheese, vanillin, sugar and egg with a fork or “punch” with a blender. Place it on each piece of dough, then place the cherry and close the envelopes in the usual way.
3. Brush the products with water or beaten yolk.
4. Bake for 15-20 minutes at 200 degrees.

Unsweetened with cheese and herbs

A puff pastry with cheese and cottage cheese from ready-made puff pastry is prepared according to the same principle as the sweet products listed above.

Ingredients:
One egg
Pack of puff pastry
250 g hard cheese
250 g cottage cheese

Preparation:

With greens

Even children will like puff pastries with cottage cheese and herbs; you can serve them for breakfast or afternoon snack, accompanied by sweet tea or warm milk.

Ingredients:
Flour for dusting
Pack of puff pastry
Bunch of dill
300 g cottage cheese

Cooking steps:

1. Defrost the puff sheets, roll them out into a layer no more than a centimeter thick. Cut into equal parts.
2. In a bowl, mix one egg, fermented milk product, chopped herbs, add salt.
3. Place the filling and pinch the edges.
4. Sprinkle a baking tray with flour, lay out the pieces and brush them with beaten egg. Make sure that the egg does not drip onto the baking sheet.
5. Bake at 180 degrees for 20 minutes.

The calorie content of the final dish depends on the ingredients included in the filling. A regular one with cottage cheese “weighs” 265 kcal, and the calorie content of more nutritious specimens can reach 800-900 kcal. How easy it is to make puff pastries with cottage cheese, and how many options there are for preparing this pastry for every taste. All you have to do is try them all and find out which one you like best.

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

Apple puff pastry puffs are one of the most popular filling options.

• 200 g margarine;
• 2 eggs for dough and 1 for greasing puff pastries;
• 3.5 stacks flour;
• 1 stack thick sour cream;
• sugar;
• 1 tsp. lemon juice.

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

Beat the eggs in a blender until the egg mass becomes light. Gradually sift flour into them and add sour cream. Mix thoroughly. Add the margarine last.

Knead the dough. Cut into equal 20 pieces. Place on a plate and place in the refrigerator for an hour, or in the freezer for a quarter of an hour.

We cut the apples into small cubes - first into slices 5 mm thick, then into cubes and cubes. The apple pulp of some varieties quickly darkens when exposed to air. To prevent this, place the chopped apple pieces in a container with lemon juice diluted with water. Then simply drain in a colander.

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

Place the puff pastries on a baking sheet covered with oil, brush them with egg and sprinkle with sugar. You can cook at 200 degrees. within 20 minutes.

On a note. It is better to take juicy, sweet and sour varieties of apples.

With cheese

Both adults and children like processed cheese in baked goods. The cheese puffs turn out very tender and filling. It is recommended to serve hot; melted, stretchy cheese is much tastier than cooled cheese.

• ready-made puff pastry (homemade or store-bought) - 300 g;
• TV cheese - 150 gr;
• melted 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 layer of rolled out dough and cut into squares.

Place 1-2 tablespoons of filling into each square, pinch the edges to form envelopes. Beat the egg with milk and brush the puff pastries with it. Sprinkle with sesame seeds. A quarter of an hour is enough for baking - as soon as the dough acquires an appetizing golden color, the buns can be considered ready.

With cottage cheese

Puff pastries with cottage cheese are tasty and healthy. If desired, the filling with cottage cheese can become either sweet (as in the recipe below) or unsweetened, if instead of sugar you add, for example, herbs and a little salt.

• package of puff pastry - 500 g;
• granular cottage cheese - 300 g;
• sugar - 2 table. l.;
• egg for filling and egg for brushing.

Thaw the dough in advance. When it becomes slightly soft and begins to fit a little, it is ready to use. Place the defrosted dough on the table.

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

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

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

Crispy puff pastries without filling

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

Leave the finished dough at room temperature in advance to defrost. Then roll it out thinly, sprinkling the work surface with flour before doing so. Cut the dough into squares and ribbons. Turn the squares so that they form “bows”, turning the half over in the center. Weave the strips into braids. Place everything on the prepared baking sheet and brush with beaten egg as usual. Bake for 15 minutes.

With meat

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

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

Place the filling into the dough squares. Fold them to form envelopes and poke a few holes on top with a toothpick to allow steam to escape from the baked goods. Bake at 180 degrees. within half an hour.

With cherry

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

It is necessary to prepare the cherries in advance: rinse and remove the pits.

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

How to cook with chocolate?

A very simple way to make quick sweet puffs - with chocolate. This recipe is suitable if guests are already rushing to see you, and you don’t know what to offer for tea.

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

A standard package of ready-made dough usually contains two layers of dough. And this is very useful if you want to please your guests not with a simple dessert, but with pastries with different fillings. We suggest turning one layer into a puff with dark chocolate, and the second - with milk chocolate, filled with raisins and nuts. If you wish, you can replace the options with your favorite ones.

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 pastry into pieces. The sheet should retain its corners and be twice the size of the chocolate bar. Place the tile in the center and use a knife to make parallel oblique cuts along the remaining protruding edges of the dough. Next, we cover the chocolate with shorter pieces of dough, and weave the oblique ribbons one by one, completely covering it.

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

Beat the egg well and brush the pastries with it. We watch the edges of the baked goods; they must be well sealed, otherwise the chocolate may leak out. 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 pastry.

Puff pastry with mushrooms

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

First, prepare the filling: wash the mushrooms, cut them into slices and fry them in oil over high heat. Meanwhile, cut the onion into quarters. When the liquid has evaporated from the mushrooms, add the onion to them; if desired, you can add a spoonful of plums to add tenderness and flavor. oils Fry everything together, stirring occasionally, add salt. Remove from heat after the onions and champignons turn an appetizing yellowish color.

Wash the greens, pat dry with a paper towel, and finely chop. Cut the pre-boiled potatoes into cubes.

Three cheeses on a coarse grater. Combine everything that has been prepared in one bowl.

Beat the egg and pour in all the filling. Mix everything.

Roll out the dough and cut into squares of approximately 10-12 cm. Beat the second egg and cover the edges of the squares with it so that they stick together better. Place about a spoonful of filling in each square diagonally. Wrap it in little bags. Place on a baking sheet and cover with the rest of the beaten egg. At 180 degrees. The bags take about 20 minutes to bake.

With Chiken

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

Peel the onion and potatoes and cut them into small cubes.

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

Roll out the dough and cut into rectangles approximately 10 cm long and 20 cm wide. Place the filling on one half, leaving the edges free. Pinching. We pierce the top in several places with a fork so that steam escapes and the baked goods do not turn out wet inside. Bake for 30-35 minutes at 200 degrees.

With ham and cheese

• egg;
• 300 grams of ham;
• 200 g hard. cheese;
• 500 g of dough.

Cut the ham into strips and grate the cheese. Roll out the dough and cut into rectangles. Place ham on one half and sprinkle with cheese. On the other half we make small longitudinal cuts in the center. Cover the filling with the other half of the dough and pinch the edges. Brush the pastry with beaten egg.

This filling does not require a long time to prepare, so it is enough to bake for 20-25 minutes.

Unsweetened puff pastries with sorrel and cottage cheese

• banana - 1 unit;
• puffy dough - 1 layer;
• chocolate paste - 100-150 g;
• walnuts - 2 table. l. crushed kernels.

Roll out the dough and divide into 9 equal squares. In each we put a heaping teaspoon of chocolate paste. Sprinkle crushed nuts on top and place a slice of banana. Connect the ends of the dough in the center. Bake at 180 degrees. We determine readiness by the condition of the dough, since the filling does not require long-term heat treatment. When the puff pastries become golden, they can be removed from the oven.

With sugar

Sugar puffs are also called puff tongues.

• 500 g puff pastry test;
• 50 grams of sugar;
• 50 ml of strongly brewed black tea (can be replaced with yolk).

The preparation is very simple: the dough is slightly defrosted and rolled out to a thickness of approximately 7 mm. Cut into strips approximately 4-5 cm wide. Place on a baking sheet, brush with tea and sprinkle with sugar. Sugar tongues only need to bake for 15 minutes at 180 degrees.

If you don’t have time or don’t 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, not at all difficult, and at the end we will get almost croissants))) with fragrant vanilla cottage cheese.

To prepare puff pastry pies with cottage cheese in the oven, we will need all the products on the list. I took one fairly 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.

You need to beat the egg in a container with a fork, then pour some of it into the cottage cheese and leave a little to grease the pies.

Combine cottage cheese, sugar, a pinch of salt, vanillin and part of the beaten egg. Mix everything well. Add sugar to taste, but you need to 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 needs to be thawed at room temperature. Then release from packaging.

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

Cut the dough into even squares.

Place the curd filling diagonally in the center of each dough square. Make side cuts on both sides of the square.

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

Place the pieces on a baking sheet lined with parchment or greased with oil. Give the pies a little time to proof in a warm place - about 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 serve it with milk.

The baked goods are very aromatic, crispy and at the same time soft. Enjoy!

I continue to share options for the simplest and most delicious baked goods. Today on the menu: puff pastry with cottage cheese from ready-made puff pastry. The recipe with step-by-step photos and text instructions will be 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. It makes wonderful puff pastries with a sweet curd filling. The deliciously layered and crispy base goes perfectly with the most delicate curd filling. And it will take you no more than 10 minutes to form such puffs.

Ingredients:

• 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 packs,
• poppy seed (or other topping) – 1-2 tbsp. l.

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

First, let's defrost the finished puff pastry: take it out of the freezer, remove the packaging, separate the layers of dough from each other and, sprinkle the work surface with flour, lay them out on it. We also lightly sprinkle the top of the layers with flour and cover with cling film or an ordinary plastic bag so that the dough does not dry out. 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 up the largest lumps of cottage cheese. If you have coarse-grained cottage cheese, it is better to beat it with a blender before adding the raisins - then the filling will be easier and more evenly placed on the dough.

Next, add 1 egg to the dough, leaving the second one to grease the puff pastry before baking.

Followed by vanilla, sugar and sour cream. You can use sour cream of any fat content, the main thing is to give the filling the desired consistency.

Stir the mixture thoroughly. It is of medium thickness - it does not spread even when folding the dough, but at the same time it is easily spread over the dough. By the way, ready-made (store-bought) sweet curd mass is quite suitable as a filling.

I chose the simplest method of forming puff pastries - rolls. Roll out the dough layer thinner, dusting it (if necessary) with a small amount of flour.

Then apply the filling to the dough in an even layer, leaving the edges of the layer intact around the entire perimeter; 0.5-0.7 mm will be quite enough.

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

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

Place the formed puff pastries on a baking sheet lined with baking paper. Brush them with beaten egg and sprinkle with poppy seeds (sesame seeds, sugar, cinnamon - everything according to your desire and taste).

Bake the puff pastries in a preheated oven at 180 degrees until cooked. It takes me about 20 minutes to bake.

Take out the finished baked goods, cool a little and enjoy trying them!