Delicious homemade cookies, crispy and sugary on the outside, layered and tender on the inside, temptingly sweet, very cheesy! You probably remember it from childhood; this taste is impossible to forget. In different variations, these cookies were called “Triangles”, “ Crow's feet", "Shells". Well, it’s not the name, but the fact that you remember the old recipe and bake cottage cheese cookies definitely necessary! The recipe itself is simple, preparation does not take much time, and the cookies are simply indescribable, words cannot describe how delicious they are!
300 g cottage cheese (any fat content),
150 g butter,
300 g flour,
1 tsp. baking powder,
150 g sugar.
So, let's move on to the process of making puff pastries in sugar.
Combine cottage cheese and softened milk in a deep container. butter. You can also add a pinch of vanillin.
Grind in a blender until smooth and creamy. It is important for us to break up the lumps of cottage cheese, otherwise they will burn during baking. If there are small grains of curd left here and there, it’s not a big deal.
Add flour with baking powder.
Knead soft dough.
On a floured work surface, roll out the dough into a layer 3 mm thick. Cut out circles with a diameter of 9-10 cm using a suitable size cup.
Pour sugar into a separate container. Dip one side of the dough circle into sugar.
Fold it in half with the sugar on the inside and dip one side into the sugar again.
Fold it in half again, and dip the resulting quarter circle in sugar again on one side.
Place the cookies on a baking sheet lined with parchment, sugar side up and press them on top with your fingers, flatten the dough a little so that the layers do not open during baking.
Bake cookies in the oven at 200-210°C for 15-20 minutes until browned. Let the finished cookies cool. The crack clearly shows that the sugar has melted in the inner layers of the cookies and soaked the dough, while the outside has baked into a sweet crust. Mmm, delicious!
For a very long time I was looking for a recipe for cottage cheese cookies that my children would like. And finally it happened! Cookies according to this recipe turn out to be similar to puff pastries, they are very tasty, tender and simply melt in your mouth. And most importantly, children like it!
First, the cottage cheese must be kneaded well with a fork with softened butter. It is better to choose soft cottage cheese!
Mix the baking powder with some of the sifted flour and gradually add to the curd-butter mixture, mixing well.
Then add the remaining flour and knead the dough. It should be soft and not stick to your hands. There can be less or more flour, its amount depends on the moisture content of the selected cottage cheese. Ready dough put in a bag and put in the refrigerator for about 40 minutes (more is possible).
When the dough has cooled sufficiently, take it out of the refrigerator and roll out a layer about 0.5 cm thick (if you roll it thinner, you won’t get the puff effect!) Sprinkle the table with a little flour. We cut out cookies of any shape, I cut them out with a glass.
Pour sugar into a plate. We dip our cookies on one side (pressing them a little so that the sugar can stick to them). No need to add sugar to the dough! The cookies turn out sweet anyway.
Line a baking tray with baking paper and grease vegetable oil. Place our cookies on a baking sheet and bake in an oven preheated to 200 degrees for about 20-25 minutes.
Usually I succeed in baking the first time, without a “test version”, but with cottage cheese cookies everything somehow didn’t turn out into the perfect recipe either the first, or the second, or the fifth time. Sometimes the cottage cheese cookies turned out “rubbery”, sometimes raw inside, sometimes hard.
And now, thanks to a series of experiments, culinary observations and, of course, accumulated experience, the ideal recipe for delicious cottage cheese cookies has been found.
Friends, according to your numerous requests in the comments on the site and in social networks I made a video recipe for these cookies for you. Don't judge strictly, this is one of my first video recipes.
This is exactly what real cottage cheese cookies should be like: crispy on the outside and with a soft, flaky structure on the inside. But everything is in order, all the cooking secrets are described below.
If you still haven't changed your mind about making cottage cheese cookies, write down the recipe. At first glance, it may seem that the portion is large, but this is not so, and you don’t get that many cookies.
Ingredients:
Cut the butter into pieces and put it in the oven or microwave until it becomes soft.
I don’t have a microwave, so I put the butter in the oven for 20 minutes at 40 degrees.
We choose cottage cheese for cookies of medium fat content, but not too dry.
If you mix the cottage cheese and butter with just a spoon, then the finished cookies will contain grains of cottage cheese on the cookie crust. Which will become hard during the baking process and will greatly spoil the taste of the cookies. Ideally, you can use cheese mass for this recipe. But I have natural cottage cheese from the market, so I need a blender.
Add flour and baking powder to the creamy curd mass. It is best to add flour in small portions; you may need a little more or less flour from the amount indicated in the recipe.
Knead the dough, divide it into two parts and put it in the refrigerator for 1 hour.
We do this so that the oil in the dough cools down, the dough becomes elastic and easy to work with.
We take the dough out of the refrigerator and roll out one ball into a thin layer no more than 3 mm thick. It turns out quite thin, but we will fold it in 4 layers, so the thickness is quite normal.
Using a glass or cup, cut out pieces from the dough. I used a cup with a diameter of 9 cm. A glass with a smaller diameter did not work: the cookies turned out too small.
Thanks to this method, the cookies will turn out with beautiful, even edges and the same thickness.
Pour sugar into a plate (I used a little cane sugar for greater clarity, because white sugar blends in color with the dough). Dip each circle in sugar on one side.
Then fold the circle in half, sugar side inward.
Dip only one side of the half circle into sugar again.
Fold the sugar inside again, dip it again in sugar on one side only and lightly squeeze the curd cookies with your fingers so that they do not “open” during baking.
Place our cookies on a baking sheet lined with parchment paper sugar-free side down.
Regarding the sugar: due to this layering, the cookies seemed too sweet to me. Therefore, you can make the sprinkles at the “semi-circle” stage. For the child, I sprinkled the cookies only on top, and this did not affect the quality of the cookies themselves. In the end, we make homemade cookies and decide how much sugar we put in.
It should be noted that when the baking sheet is completely filled with cookies, do not rush to fill the second one. If cottage cheese cookies sprinkled with sugar stand for a long time at room temperature, the butter will begin to melt, followed by sugar. In the oven, such cookies will “float”, sugar will flow onto the baking sheet in the form of caramel, and as a result the cookies will turn out tasteless.
Therefore, we put the remaining dough in the refrigerator. And we will continue making cookies when the first batch of cottage cheese cookies is on the way.
In the case of cottage cheese cookies, it is very important to observe temperature regime ovens. Since we are dealing with one of the types of puff pastry (yes, yes, please don’t be alarmed), you need to bake cookies at a temperature of at least 210 degrees. At this “shock temperature”, the moisture from the cookies will quickly evaporate, the layers will rise, the dough will bake evenly, and the cookies will turn out with a crispy crust and a soft layered structure inside.
If you make the temperature lower, for example 180 degrees, the moisture from the dough will not have time to evaporate, and you will get cookies with a crispy crust - raw inside.
Oven temperature instructions have been received and it's time to send our cookies off to bake. Preheat the oven to 210 degrees. Turn on the top and bottom heat at the same time. Bake cottage cheese cookies until golden crust 10-15 minutes.
2016-11-04Incredibly tasty, puff pastry that simply melts in your mouth. It is prepared very easily and simply from a minimum set of ingredients.
Products:
1. Cottage cheese (soft) - 350 g
2. Margarine (softened) - 250 g
3. Flour (sift with baking powder) - 420-450 g
4. Baking powder - 1 teaspoon
5. Vanillin - 1 g
6. Sugar (for sprinkling) - 100 g
Step-by-step recipe with photos.
1. Mash the cottage cheese with a fork with vanilla and softened margarine (if desired, you can replace it with butter).
2. Add flour with baking powder. I advise you not to add all the flour at once, but 400 grams, add the rest as needed. Its exact amount depends on the moisture content and fat content of the cottage cheese. The dough should be soft but not sticky. Place the finished dough in the refrigerator for at least half an hour. It spent about an hour there.
3. Roll out the chilled dough to about half a centimeter thick (do not roll it thin - there will be no puff effect). For convenience, lightly dust the working surface and the dough itself with flour. Cut out cookies of any shape and size.
4. Pour sugar into a saucer. Dip one side of the finished cookies into sugar and press a little so that it sticks. Place the sugared cookies on a baking sheet lined with baking paper.
5. Bake in an oven preheated to 200 degrees until light golden brown. This will take 15-20 minutes - use your oven as a guide!
There are many different baked goods, but one of the most interesting and delicious is cottage cheese. puff pastry, from which you can bake very tasty and appetizing cookies. Of course, you will have to tinker a lot with this test, but the result is worth it.
This dough is prepared in a slightly unusual way: first you need to grate butter into the flour, then add cottage cheese, sugar and an egg with salt. These cottage cheese cookies will turn out delicious only when all preparation conditions are met. Knead the dough well and roll out thin.
Lightly dust with flour and roll it into an envelope or simply in two. Roll out again and lightly dust with flour, make folds again and put the dough in the refrigerator for 10 minutes. After this, it is necessary to carry out all the same manipulations with it and in no case forget to crush each fold with flour.
After the dough has been repeatedly wrapped, it can be prepared for baking; to do this, you can cut out any shapes and place them on a baking sheet that has been greased with vegetable oil. Place the baking sheet with cookies in the oven for 15-20 minutes. Then place on a plate and serve.
Real puff pastries are always made without filling. Many housewives add grated hard cheese to the dough when rolling, then the cookies, in addition to being flaky and curd-like, also turn out to be cheesy. You can prepare this dough without sugar and then you can put ham and hard cheese inside the cookies.
Many people will like these cookies. There are often situations when you prepare one cookie, but the result is completely different, but do not despair, since any baking is already a sign of the talent of a real chef.
