Curd puff pastry

Step-by-step preparation

Cooking time: 4 hr

1. STEP 1

   

   How to make curd puff pastry? Prepare your food. I advise you to take all the ingredients well chilled, from the refrigerator; by the way, you can also cool the flour. Curd dough, like other puff pastries, loves low temperatures and quick kneading. In this case, the butter will not have time to melt and during baking will give the desired layering and crispiness to the dough. Cottage cheese is better suited tender, pasty, with a fat content of 5-9%.

2. STEP 2

   

   Separately, sift the flour into the mixing bowl. Add salt and sugar, mix with flour to distribute evenly.

3. STEP 3

   

   I had store-bought cottage cheese, 5%, moderately dry and grainy. This will also work, but it’s better to spin it first in a blender. The smaller it gets, the better.

4. STEP 4

   

   Do not replace butter with spread; take high-quality butter that complies with GOST, with a fat content of 82%. Cut it into cubes and blend together with the cottage cheese in a blender.

5. STEP 5

   

   If the blender bowl is small, pour the cottage cheese into a deep bowl and grind the cottage cheese with butter using a fork. There is no need to touch it with your hands so that the mass does not heat up.

6. STEP 6

   

   Add the curd and butter mixture to the sifted flour. Start mixing with a fork, then pour it onto the table, it will be more convenient. Using your hands, quickly gather the dough into a ball. It doesn’t stick, you don’t need to knead until smooth, just assemble.

7. STEP 7

   

   This is the kind of bun I got. The dough is soft, manageable, quickly comes together into a ball and does not fall apart. Try not to add excess flour so as not to clog the dough, it may become tough.

8. STEP 8

   

   Mash the bun into a flat cake on a work surface, then roll it into a rectangular layer, 0.7-1 cm thick.

9. STEP 9

   

   Roll up the layer. First, along the short side, bend the left edge 1/3 to the center, then cover the left edge with the right edge, aligning it along the edge. Then bend it in half along the long side.

10. STEP 10

    

    Press the resulting square of dough a little without disturbing the structure of the layers, this will make it easier to roll out later. Wrap the dough in film or a bag and put it in the refrigerator for at least 3-4 hours, or overnight. The dough should rest and cool well. You can store this dough in the refrigerator for up to 7 days (shelf life of cottage cheese), in the freezer for up to 1 month.

11. STEP 11

    

    Then use it like regular puff pastry: if frozen, defrost by moving it to the refrigerator. Take out the dough and let it come to room temperature. Lightly sprinkle the table with flour, roll out to a thickness of 0.4-0.7 cm, depending on the chosen product. Shape as desired, brush with yolk or milk, butter. Bake at 200°C until golden brown; the smaller and thinner the product, the shorter the baking time.

Comments on the recipe

Freya

11.08.2023

4.8

For the first time I tried to make curd puff pastry. The recipe is simple, you don’t need to knead the dough for a long time. It really doesn't stick to your hands. Rolls out well. I baked regular cookies without filling. The baked goods are airy and very tasty. I baked for 30 minutes in the top-bottom mode. Be sure to try making cottage cheese dough. My children don’t eat cottage cheese in its pure form, but they enjoy it in baked goods.