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Puff pastry with cottage cheese and honey

Author
Cookinero 11 Nov 2022
18610
Puff pastry with cottage cheese and honey

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!

How to cook Puff pastry with cottage cheese and honey

Step 1

Puff pastry with cottage cheese and honey

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

Puff pastry with cottage cheese and honey

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

Puff pastry with cottage cheese and honey

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

Puff pastry with cottage cheese and honey

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.

Puff pastry with cottage cheese and honey - FAQ About Ingredients, Baking Time and Storage

Yes, ricotta is a great substitute for cottage cheese as it has a similar texture and mild flavor. Just ensure it's well-drained to avoid excess moisture.
Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, wrap tightly and freeze for up to 1 month.
Yes, use gluten-free puff pastry and replace semolina with a gluten-free alternative like almond flour or gluten-free breadcrumbs.
Maple syrup or agave nectar are excellent vegan substitutes for honey and will provide a similar sweetness.
Pre-bake the puff pastry for 5-7 minutes before adding the filling to create a crispier base. Also, ensure the cottage cheese is well-drained.
Absolutely! Use a muffin tin to create individual portions. Adjust baking time to 20-25 minutes, or until golden brown.
Replace puff pastry with a low-carb crust made from almond flour and butter, and use a sugar substitute like erythritol instead of honey.
Yes, assemble the cheesecake, wrap tightly in plastic, and freeze. Bake from frozen, adding 10-15 minutes to the original baking time.
Serve with fresh berries, a drizzle of extra honey, or a dollop of whipped cream for added flavor and presentation.
Yes, store-bought puff pastry works perfectly and saves preparation time. Just ensure it's thawed properly before use.

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