Curd curls made from puff pastry in sour cream filling

Step-by-step preparation

Cooking time: 50 mins

1. STEP 1

   

   How to make curd curls in sour cream filling? Thaw the dough according to the manufacturer's recommendations. I have a yeast-free dough made from two plates. You can use any cottage cheese. I took store-bought, 9% grain, not very dry. I used vanilla sugar as a flavoring. Some people like cinnamon more, everything will be fine, it’s a matter of taste. The most acceptable consistency and fat content of sour cream is 15%.

2. STEP 2

   

   Roll out the dough layer to a thickness of 0.3 cm. Roll in one direction so as not to disturb the layers. Brush with beaten egg. Sprinkle evenly with regular and vanilla sugar (or cinnamon). Mash the cottage cheese with a fork so that there are no large lumps, spread half of it onto the dough, leaving about 1.5 cm from the edge.

3. STEP 3

   

   Then roll the layer into a roll, not very tightly. Start from any edge and roll towards the center, then roll the second part towards the same. Cut with a sharp knife into strips 2.5 cm wide, you will get wonderful curls. Prepare the rest of the dough in the same way, I had 1 more layer.

4. STEP 4

   

   Immediately place the curd curls on a baking sheet. I use a reusable non-stick mat. If this is not the case, lay out the parchment and grease it with a little vegetable oil. Brush the dough pieces (sides and top) with beaten egg and gently sprinkle the top with sugar.

5. STEP 5

   

   Immediately bake in a preheated oven at 200°C. After 5 minutes, reduce the temperature to 180° and cook until blush appears, this is about 20-30 minutes. Times may vary slightly. Mix sour cream with sugar. Grease the finished, hot curd curls with sour cream filling, including the sides. Return to the oven for 1-2 minutes to allow the filling to set.

6. STEP 6

   

   Serve slightly warm or cool. When serving, the top can be sprinkled with powdered sugar, if desired. There was enough sweetness for me and I didn’t sprinkle it. Curd curls in sour cream filling are so tasty that they are eaten very quickly. I got 18 puff pastries, half of them were left for the next day, they were like fresh. Just store it in the refrigerator, the filling is still curd, then heat it up a little.

Comments on the recipe

Julia

25.11.2023

4.5

Puff pastry always helps out when you need to quickly bake something tasty for tea. The recipe for curd curls made from puff pastry in sour cream filling attracted attention because it requires a minimum of ingredients and time, but the result is an original, tasty pastry. Yeast-free dough, defrosted at room temperature. I had two layers of dough. Place cottage cheese on the dough, greased with egg, and add a little vanilla and cinnamon. Carefully rolled it on both sides and cut it into equal curls with a knife. Parchment paper, lightly greased with vegetable oil, placed curls, brushed with egg yolk and sprinkled with sugar. Baked in the oven until golden brown. Ruddy curls, coated with sour cream filling and back into the oven. I pre-warmed the sour cream at room temperature so that the sugar would melt faster. Soft, juicy and fragrant curls did not leave any family member indifferent. Even those who don’t like cottage cheese ate the curls on both cheeks! Thanks to the author for the wonderful recipe!

nitaketo

25.11.2023

5

What beautiful and delicious curls! Thanks for the recipe. I'm saving.