Cottage Cheese Puff Pastry – Store-Bought Puff Pastry
Ingredients – 6 servings
For the spread
- 1 pcs Egg
For serving
- to taste Powdered Sugar
For the dough
- 1 pack Puff Pastry
For the cheese filling
- 125 g Curd cheese (túró)
- 1 pack Vanilla Sugar
- a few drops Lemon juice
- 1 pinch Lemon Zest
- 1 tbsp Granulated Sugar
Preparation
Prepare the cottage cheese filling. Place the cottage cheese in a bowl, add the vanilla sugar, granulated sugar, a few drops of lemon juice, and a pinch of grated lemon zest. Mix thoroughly until you achieve a creamy, uniform filling.
Cut the puff pastry. Roll out the puff pastry on a clean work surface, then cut it into 6 equal rectangles.
Fill the pastry. Spoon some of the cottage cheese filling onto one half of the rectangles, leaving a little space at the edges. Fold over the other half of the pastry, then press the edges together with a fork to ensure the filling doesn't leak out during baking.
Brush with egg. Beat the egg and use a brush to coat the tops of the pillows. If you like, you can make a few small cuts on top with a knife for a more decorative look.
Bake until golden brown. Place the pillows on a baking sheet lined with parchment paper, then bake in a preheated oven at 180 °C in top and bottom heat mode for 20–25 minutes, until the puff pastry rises beautifully and turns golden brown.
Serve fresh. Remove the pastries from the oven, let them cool for a few minutes, then sprinkle with powdered sugar to taste. They are best enjoyed warm!
Tip: Work with cold pastry! Cold puff pastry retains its layers best, rising beautifully and becoming crispy during baking.
