Cheese-filled pastries made with yeast-free puff pastry
Description
The recipe won't take much time. It's better not to leave yeast cheese buns for long or make large batches—they're best enjoyed hot. Even people who aren't particularly fond of cottage cheese tend to like these buns, I think, thanks to the dough. You can top them with jam or honey to taste, but I prefer them plain, straight out of the oven. The baking is done. Serve at the table.
Instructions
- 1
Step 1
1. I rub the cottage cheese into a bowl, making it airy with a light texture. Then I add sour cream and mix.
- 2
Step 2
2. Add sugar to taste; you can also add vanilla or other spices, such as cinnamon.
- 3
Step 3
3. At the very end, I add a chicken egg.
- 4
Step 4
4. Mix the filling until smooth, making sure there are no lumps.
- 5
Step 5
5. I thaw the ready-made puff pastry and roll it out into a thin sheet, lightly dusting the surface with flour to prevent the dough from sticking.
- 6
Step 6
6. Using a cup, saucer, or any other round shape, cut out small circles.
- 7
Step 7
7. Place the cottage cheese filling in the center of each circle.
- 8
Step 8
8. Lift and pinch the edges into the shape of a star or sun, otherwise the filling will spread during baking.
- 9
Step 9
9. Line a baking sheet with parchment paper, carefully transfer the vatrushkas onto the sheet, and place them in a preheated oven at 180°C for 15-20 minutes.
- 10
Step 10
10. The finished vatrushki won't be very golden, but you can brown them using a grill. Serve the pastry hot.