Puff pastry with apples, carrots and curd cream

Name: Puff pastry with apples, carrots and curd cream
Total time: 1 h 20 min
Yield: 16
Ingredients: 500 g Ready-made puff pastry dough; 2 Apples; 1 Carrot; 1 tablespoon Sugar; 700 g Cottage cheese; 1 Oranges; 2 teaspoon Orange liqueur; 180 g Butter; 1 can Condensed milk

Ordinary puff pastries for home tea drinking. It's quick and easy to make, but you need to plan ahead to properly defrost the finished dough. The cream can also be prepared in advance, it will only be better the next day. They are baked in a large sheet and then cut into a cake shape. Eat only when it has cooled, so the taste and aroma are revealed more fully.

43

16827

Elise Wilson

Recipe author

Puff pastry with apples, carrots and curd cream

Calories

361kcal

Protein

12g

Fat

23g

Carbs

29g

*Nutrition per serving

Ingredients

Servings: 16

Ready-made puff pastry dough

500g

2

1

1tablespoon

700g

1

2teaspoon

180g

1can

Step-by-step preparation

Cooking time: 1 hr 20 mins

STEP 1
Prepare food. Thaw the finished dough by placing it in the refrigerator; do not open the packaging.
STEP 2
Necessary products for cottage cheese - orange cream.
STEP 3
Preparing CREAM. Wash the orange, remove the zest, peel the segments.
STEP 4
Punch the orange pulp and zest with a blender, add 2 tsp. orange liqueur.
STEP 5
Beat soft butter with condensed milk (not boiled) until smooth, add orange puree.
STEP 6
Add the cottage cheese in parts, continuing to beat until fluffy. The cream should turn out thick, but airy and plastic, with the taste and aroma of orange.
STEP 7
Preparing the FILLING. Grate the carrots and apple on a medium grater, add 1 tbsp. with a heap of sugar, mix. The amount of sugar is at your discretion, depending on the sweetness of the apple and your taste.
STEP 8
Lightly dust the table with flour and roll out the dough to about 0.5 cm thick. The sheet size and shape are free, since nothing needs to be formed. Transfer the dough to a baking sheet on a lined mat.
STEP 9
Make a shallow cut around the perimeter of the dough, stepping back from the edge about 0.7 cm / cut only the top sheet so that it rises during baking /. There is no need to lubricate it with anything, immediately lay out 1/2 of the apple-carrot mixture and smooth it out. Cover with film and leave to proof for 10-15 minutes. Then bake at 200 degrees. about 10-12 minutes, until the sides are blush. Cool without covering.
STEP 10
Spread cream about 2cm high onto the cooled cake.
STEP 11
If desired, you can close the sides and decorate the top. Prepare the second cake in the same way. It is advisable to refrigerate for at least 2 hours. The cream will become denser and the dough softer. The finished one is well cut into rectangles or segments and served as a cake.
STEP 12
The puff pastry may look like a cake, but there is no need to layer the cakes on top of each other - this cream will not soak them. Yes, and the dough is not for cakes, it’s more of a quick open pie and without any problems, but very tasty and perfect for home tea drinking.