Easy Curd Puff Pastry

From ordinary products, easy and quick to prepare! Curd puff pastry is even easier to prepare than the simplest puff pastry. By adding cottage cheese it acquires a pleasant cottage cheese flavor. The dough is suitable for both sweet and savory fillings; it can be used to bake puff pastries, pies, and tartlets.
cook time: 4h
Zoe Kendrick
Easy Curd Puff Pastry

Nutrition Facts (per serving)

365
Calories
22g
Fat
28g
Carbs
11g
Protein

Ingredients (8 portions)

Basic:

Salt 0.25 tsp
Sugar 1 tbsp
Wheat flour 280 g
Butter 160 g
Cottage cheese 280 g

Recipe instructions

Step 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%.

Step 2

Step 2
Separately, sift the flour into the mixing bowl. Add salt and sugar, mix with flour to distribute evenly.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Additional rubrics

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