I was flipping through BFMHTY to find one last recipe to make before I returned it to the library and for some reason these caught my eye. They seemed very simple to make. I had the ingredients on hand and they intrigued me. I wouldn’t really equate cottage cheese with a puffy pastry cookie. I made these for curiosity’s sake.
I wasn’t expecting too much out of them, but these were a delicious surprise. As a result, I ate way too many. They were light and flaky. Not too sweet. Just plain yummy. Definitely making these again soon.
- Cottage Cheese Pufflets
recipe courtesy of Dorie Greenspan’s BFMHTY *
- 1 c unsalted butter, room temperature
2 T sugar
1/4 t salt
8 oz cottage cheese
1 t vanilla
1 2/3 c flour
1/4 c jam or fruit preserves
powdered sugar for dusting
- 1. Blend the butter, sugar and salt in a food processor until creamy. Add the cottage cheese and vanilla. Process another 2 minutes until the mixture is the consistency of whipped cream cheese. Add the flour and pulse until dough forms.
2. Dump dough out onto a piece of plastic wrap. Shape into a rectangle, wrap and refrigerate at least 3 hours.
3. Preheat oven to 400.** Roll dough to 1/8 inch thickness. Cut the dough into 2 x 2 inch squares (I used a circle cookie cutter because it was easier). Add a dab of jam to each square, slightly off center. Fold opposite corners together to form a triangle. Seal edges and poke a minute steam hole in the top.
4. Bake on a parchment lined cookie sheet for 10-12 minutes. Cool on a wire rack and dust with powdered sugar once they’ve cooled a bit.
- *I copied this recipe in my wacky abbreviations before returning the book to the library because I waited till the last minute to make these. So the directions might not be exact. Okay. The directions are not exact, but hopefully you get the gist.
- **I found that Dorie’s temperatures are always a little high for me. Maybe my oven is screwed up, but I baked mine at 375.
I made a half recipe of these and they made about 2 dozen, delicious half moon cookies.