Cottage Cheese Pastry
Searching for a way to take cottage cheese to the next level? Add vanilla, sprinkle raisins to get the party really started!
Servings 16
Ingredients
Pastry
- 5 cup / 600g Flour
- 7 tablespoon / 100g Butter room temperature
- 3 Eggs
- 1 cup / 250ml Milk
- 0.2 oz / 5g Fresh yeast
- 1 Egg yolk for egg wash
Cottage cheese filling
- 17 oz / 500g Cottage cheese
- 2 Tablespoon Honey or sweetener of choice
- ½ cup / 100g Raisins
- 1 tablespoon Vanilla essence
- 2 tablespoon Corn starch
- 1¼ cup / 300ml Milk
Instructions
Dough
- In a kneading bowl measure flour, butter, eggs, milk and crumbled fresh yeast.
- Mix together until combined.
- Transfer it to a 68°F – 81°F /20°C – 27°C place where it can raise undisturbed for 45 - 90 minutes depending on the temperature.
- When it doubles start working with it.
Filling
- Mix cornstarch, vanilla and honey or sweetener of choice in a small cup with 3-5 tablespoons of milk.
- Pour the rest of the milk into a small saucepan and warm it up. Pour the vanilla, cornstarch mixture into the milk and stir it constantly whilst it's warming until it gets bubbly. Then take it off the heat and let it cool a bit.
- Mix raisins into it as well.
- Finally add cottage cheese too.
Assembly
- When dough is ready, turn it out onto floured surface and roll it into a square.
- Cut dough into 4 strips then more or less 3"x3" / 10cm x 10cm squares.
- Put filling in the middle of each squares.
- Lift opposite corners.
- Stick them together like making a bag out of the dough.
- The sides can be closed if desired but this step is optional.
- Place little bags onto a tray then leave the tray in a 68°F – 81°F /20°C – 27°C place for another 15 - 30 minutes where the dough can rest and raise a bit more.
- Brush the top of the pastry with a beaten egg yolk.
- Put tray into the 350°F / 180°C preheated oven for about half an hour or until the top is golden brown.
Notes
Enjoy!