Make your kids happy - cook a simple cottage cheese cookies with puff pastry effect. Cookies are airy, tasty, with a crispy top sugar crust. Even children can join in the preparation of cottage cheese cookies if you offer them to squeeze figures out of dough with a mold. If you do not have molds, you can use a glass or simply cut the dough with a knife into squares or rhombuses. A significant plus is that eggs are not used in the dough; you can also use butter instead of margarine. You can optionally add grated lemon or orange zest to the dough, this will give the liver a more pronounced taste. So learn how to cook curd cookies Puff from our step by step recipe with photo.
Ingredients for making cottage cheese cookies Sloika
Cooking step by step with a photo of curd cookies Sloyka
Airy, soft curd biscuits Sloika can be eaten warm or cold. Encourage older children to take it to school with them. Enjoy your meal!
Puff pastry made from cottage cheese, butter is an incredibly delicious pastry. Curd sugar puffs are quickly prepared and eaten no less quickly. A huge plus of baking is ease of manufacture and a minimum of components.
For baking Puff pastry from cottage cheese, butter, we buy:
- cottage cheese, fat content from 5%
- butter (250 grams), can be replaced with creamy margarine
- wheat flour (up to 450 grams, depending on the quality of the cottage cheese)
- baking powder (1 teaspoon)
- vanillin (a bag, weighing 1 gram)
- granulated sugar for sprinkling cookies
Initial actions.
- We take out the butter from the home refrigerator. The oil should naturally warm up to room temperature. Softened butter is much easier to mix with cottage cheese.
- We wipe the cottage cheese with a tablespoon through a fine metal sieve. Thus, we rub all the lumps, and the cottage cheese is obtained with a smooth structure. And the cookies will become more puffy.
- Sift wheat flour through a sieve to remove inclusions and saturate the flour with air.
- Pour the sugar into a small bowl. It will be easier to dip the puff pastry in sugar.
Knead the curd puff pastry.
- Mix vanillin into the curd. Mix with a table fork.
- add butter. Mix thoroughly again with a fork. We achieve complete homogeneity of the mixture.
- Stir the wheat flour into the curd. After each part of the flour, knead the dough diligently.
- the dough is soft, it should not stick to your hands.
- roll the dough into a ball. Cover with cling film and place in the refrigerator for 1 hour. (The dough can be stored in the refrigerator much longer, up to 3 days, so pastries can be prepared as needed from pre-prepared dough.)
Formation of curd layers. Bakery products.
- heat the oven to 200 0 C.
- Line a baking sheet with parchment or parchment paper.
- We take out the dough from the refrigerator.
-Pinch off pieces and roll out on a floured cutting board.
- the rolled out sheet of dough should not be thin. To achieve the maximum effect of layered cookies, we achieve ½ centimeter sheet thickness.
- Cut out cookie patterns.
- Immerse one side of each cookie in granulated sugar. Press a little with your fingers so that the sugar is better fixed on the surface.
- With the side without sugar, lay the cookies in one row on a baking sheet.
- Bake for about 20 minutes until nicely tanned.
- Serve ready-made puff curd cookies for tea!
Have a nice and delicious meal! Puff pastry from cottage cheese, butter. Curd sugar puffs quickly.
Incredibly delicious, just melting in your mouth puff curd biscuits. It is prepared very easily and simply from a minimum set of products. Everyone loves it!!!
You will need:
cottage cheese (soft) 350 g
margarine (softened) 250 g
flour (sift with baking powder) 420-450 g
baking powder 1 tsp
vanillin 1 g
sugar (for sprinkling) 100 g
How to cook: 
1. Mash the cottage cheese with a fork with vanilla and softened margarine (you can replace it with butter if you wish).
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 and fat content of the curd. The dough should be soft but not sticky. Put the finished dough in the refrigerator for at least half an hour. I had it there for about an hour. 
3. Roll out the cooled dough with a thickness of about half a centimeter (do not roll out thinly - there will be no puff effect). Lightly dust the work surface and the dough itself for convenience. Cut out cookies of any shape and size. 
4. Pour sugar into a saucer. Dip the finished cookies on one side in sugar and press a little so that it sticks. Place sugar-coated cookies on a baking sheet lined with baking paper. 
5. Bake in an oven preheated to 200 degrees until light golden brown. It will take 15-20 minutes - be guided by your oven! 
Let the cookies cool down a bit. Warm cookies are generally beyond praise!
Enjoy your meal!
This cookie is a real miracle! Delicate, with a delicate cottage cheese flavor, lush, airy, it is great for preparing both sweet and savory desserts. Any toppings are good! I cook the dough for five minutes! But there is one little trick here. This dough should stand in the cold: on the shelf of the refrigerator - from 2 hours or more, and if you want to quickly - 10-15 minutes in the freezer will be enough. Therefore, I prepare this dough for several days at once in the evening, so that it stands overnight in the refrigerator. Then it is very convenient in the morning or whenever you want to break off a piece of dough and quickly cook delicious pastries.
Ingredients
Cottage cheese - 500 gr
Butter - 250 - 300 gr
Flour - 500 gr
Salt - ½ teaspoon
Cooking
Grind cottage cheese with butter (butter should be soft - at room temperature) until smooth and mix thoroughly with flour, to which we add salt in advance. That's all - the dough is ready.
We form a bun out of it and put it in the refrigerator for several hours. You can put it in a sealed container, a plastic bag, wrap it in cling film ... As soon as the dough cools down and becomes hard, it is ready to work.
We take the dough out of the refrigerator and make whatever we want out of it. Sweet and savory puffs with different fillings and no filling at all. In any case, it will be very tasty.
You don't need to grease the pan or pan. We put the cookies in a hot oven (200 - 220 degrees), it will be ready in 10-15 minutes, depending on the quality of your oven.
About the ingredients:
Curd should be without lumps. Choose your fat content according to your desire and taste.
Butter can also be replaced with any other solid fat - margarine, for example. My grandmother made cottage cheese cookies on lard - and it was also very tasty. I didn’t even know about it for a long time, because. the taste of lard in the cookies was not felt.
Examples of baking from quick puff pastry
Unsweetened cookies:
1. Just puffs, bagels, bows without filling or slightly salted. Roll out the dough (approximately 0.5 cm thick, you can experiment with this later), cut into cubes, triangles, as you like - and into the oven. After 10-15 minutes, you have delicious crispy cookies on the table, which can be spread with sweet or unsweetened additives - jam, chocolate butter, sour cream or unsweetened sauces for every taste.
2. Cheese puffs. Roll out the dough, cut into squares, put grated cheese (any one you like), roll it diagonally.
3. Puffs with ham (a piece or finely chopped), pieces of chicken with the addition of greens, and in general with everything that you think up and love.
Sweet cookie:
1. Mini bagels with jam. I roll the dough into a tube, cut it into pieces and roll each one in the form of an oval or a circle (like dumplings or a little more). Jam on top - not very liquid and roll up. This is my family's favorite cookie. You can sprinkle the finished cookies with powdered sugar.
2. Flowers with sugar and jam. This is when there is time and a desire to play a little with pastries. Roll out the dough, cut out circles with a glass. Put jam, jam or spread with yolk on the lower circle and sprinkle with sugar. Put a second circle on top, make a depression in the center with your finger for jam jam or jam berries. Cut the petals with a knife.
3. Think of it yourself - there are many options for both fillings and baking forms. The result is always the same - delicious!
Tips:
1. You need to work with such a dough very quickly - you have literally a few minutes between the dough being taken out of the refrigerator and put in the oven. If you mess around for a long time, the dough will soften and lose splendor during baking. Therefore, do not make complex designs from dough, make the simplest and fastest.
2. This dough, like any puff, does not like “wet” fillings, so you should not make it with fresh berries and fruits. Or try changing the proportions - add more flour and roll out thinner. But this will be a slightly different dough.
3. If there is no couple of hours to cool the dough, use the freezer: 10-15 minutes and the dough is ready to use.
4. This dough can be stored in the refrigerator for several days (5-6 days). The shelf life depends on the curd. At the same time, every day it does not lose its qualities, but becomes more airy and tastier. You can keep it in the freezer for much longer. But before use, it is better to defrost it on the shelf of the refrigerator.
Enjoy your meal!
Delicious homemade cookies, crispy and sugary on the outside, layered and tender inside, temptingly sweet, very curdled! You probably remember it from childhood, this taste is impossible to forget. In different variations, such cookies were called "Triangles", "Houndstooth", "Shells". Well, yes, it’s not the name that matters, but the fact that remembering the old recipe and baking cottage cheese cookies is a must! The recipe itself is simple, cooking will not take much time, and the cookies are simply indescribable, it is beyond words how delicious it is!
To prepare puff pastry curd cookies in sugar, you will need the following ingredients:
300 g cottage cheese (any fat content),
150 g butter,
300 g flour
1 tsp baking powder
150 g sugar.
How to make sugar puff pastry:
So, let's move on to the process of making puff pastry curd cookies in sugar.
We combine cottage cheese and softened butter in a deep container. You can also add a pinch of vanilla.
Grind with a blender until a homogeneous creamy mass. It is important for us to break the lumps of cottage cheese, otherwise they will burn during baking. If in some places small curd grains remain - it's not scary.
Add flour with baking powder.
Knead soft dough.
On a floured work surface, roll out the dough to a 3mm thickness. Cut out circles with a diameter of 9-10 cm with a cup of a suitable size.
Pour sugar into a separate container. Dip a circle of dough in sugar on one side.
Fold in half with sugar inside, again dip in sugar with one side.
Again, fold in half, the resulting quarter of the circle is again dipped in sugar on one side.
We spread the cookies on a baking sheet covered with parchment, sugar barrel up and press them on top with our fingers, flatten the dough a little so that the layers do not open during baking.
We bake cookies in the oven at 200-210 ° C for 15-20 minutes until browned. Let the cooked cookies cool down. It is clearly seen in the crack that sugar melted in the inner layers of the biscuit and soaked the dough, and baked a sweet crust on the outside. Mmm, food!
