Puffs of yeast-free dough with cottage cheese

Step-by-step cooking

1. Step 1:

   

   We take fat cottage cheese, it tastes better and is not as dry as fat-free. Pour it into a bowl, beat in the egg, add sugar and salt to taste. You can immediately beat 2 eggs separately and add one and a half eggs to the filling, and leave half to lubricate the puffs.

2. Step 2:

   

   Mix everything well to get a homogeneous mass. We taste it and adjust it if necessary. The curd filling for the puffs is ready.

3. Step 3:

   

   Defrost the dough at room temperature for about an hour. The main thing is that it does not thaw much, otherwise it will be harder to work with it - it will drag and you will have to pour flour on the table. We take one sheet of dough and roll it out a little with a rolling pin lengthwise and across. You can immediately measure its sides to fit all the layers to size.

4. Step 4:

   

   On one side of the workpiece we spread the filling (it needs to be visually divided into 4 parts) in the form of a rectangle, not reaching the edges.

6. Step 5:

   

   We fold the workpiece in half and pinch the edges with our hands or walk over them with a fork - I chose the second option. Uneven punches can be trimmed with a knife. We do this with the whole test. I used a small batch of dough consisting of 4 sheets. One puff will come out of one sheet - a total of four products will turn out.

7. Step 6:

   

   Spread the puffs on a baking sheet. which can be covered with parchment or foil, or you can leave it like that. Lubricate them with beaten egg.

8. Step 7:

   

   Bake in the oven at 220 degrees for 12-15 minutes. My oven is baking unevenly, so after 6 minutes I turned the baking sheet with the puffs so that they were fried on all sides the same. A high temperature will allow the dough to rise well and bake. We take the finished puffs out of the oven and bake the next batch, if they don't fit all at once. I baked two products in two batches.