Puff pastries with cottage cheese and raspberries
Description
It goes perfectly with tea and coffee. For the filling you can use either fresh or frozen raspberries. You don’t need to thaw them before use; they only need to break apart into separate berries. There is another important point concerning the cottage cheese. Choose a firmer (on the dry side), not tart product. Bearing these tips in mind, your baked treats will delight not only with their flavour but also with their appearance. The baking is done. Serve at the table.
Instructions
- 1
Step 1
Prepare the necessary ingredients.
- 2
Step 2
Crack an egg into a bowl. Beat it with a fork until smooth.
- 3
Step 3
Mix the sugar into the raspberries. Don’t mash or crush the berries, so no juice escapes.
- 4
Step 4
Make the cottage cheese filling. Add sugar, sour cream, vanilla, and half of the beaten egg to the cottage cheese. Mash with a fork and mix well.
- 5
Step 5
Roll out thawed puff pastry into a sheet 0.3 cm thick. Cut it into 4 rectangles.
- 6
Step 6
On each rectangle, in the middle, leaving a margin from the edge, arrange the filling. In layers, alternating: half a tablespoon of cottage cheese filling, one tablespoon of raspberries, and half a tablespoon of cottage cheese filling again. On the uncovered part of the rectangle, make slits.
- 7
Step 7
Cover the filling with the other pastry half, the one with slits cut in it. Crimp the edges with a fork.
- 8
Step 8
Place the puff pastries on a baking sheet lined with parchment paper. Brush with the remaining egg. Bake in an oven preheated to 200 degrees for 20 minutes. Allow for your oven’s quirks.
- 9
Step 9
When the time is up, take the pastries out of the oven.
- 10
Step 10
Transfer to a serving dish and cool slightly. Serve warm or fully chilled.
- 11
Step 11
Done. Serve at the table.