Puff pastry with cottage cheese and honey

Description

A puff pastry with cottage cheese and honey can even be served for breakfast if you have ready-made dough in your refrigerator. If it is frozen, be sure to thaw it slowly! That is, not at room temperature, but in the refrigerator compartment. Of course, it will take longer, but the dough will retain the correct layered texture, which will have the best effect on the quality of baking. Well, after defrosting the dough, making a puff cheesecake with cottage cheese and honey is a matter of technology! They rolled it out, put it into a mold, spread the filling on top, and placed it in the oven. And be sure that in 45 minutes of baking puff pastry your apartment will be filled with such wonderful aromas that you won’t have to call anyone to the table!

Cooking

Step 1

To fill the cheesecake, put the cottage cheese in a colander lined with gauze or a towel, press it with a heavy load, put it in the sink or in a basin to drain excess liquid, 2 hours.

Step 2

Separate eggs into yolks and whites. Beat the yolks white with a whisk with vanilla sugar or beat with a mixer. Then mix with cream and cottage cheese until a mass of a homogeneous consistency is obtained.

Step 3

Whip the egg whites into a fluffy foam. Continuing to beat, pour in honey in a thin stream, beat into a stable foam. In three steps, mixing with a spatula from the bottom up, add the proteins to the curd mass. Then pour semolina with starch into the curd mass, mix gently.

Step 4

Roll out the dough for cheesecakes and put it in a heat-resistant form so that it hangs slightly over the sides. Put the prepared curd filling, cover it with the edges of the dough.

Step 5

Mix a spoonful of honey with a spoonful of water and then grease the dough with this mixture. Bake the puff pastry at 180°C for about 45 minutes. Serve warm or chilled.