Puff pastry envelopes with pineapple and cottage cheese
4 servings
35 minutes
Puff pastry envelopes with pineapple and cottage cheese are a refined delicacy of Thai cuisine, combining the exotic sweetness of pineapple with the delicate creamy texture of cottage cheese. The recipe's origins lie in the Thai tradition of using fruits in baking, where pineapple holds a special place due to its refreshing sweet-sour note. The crispy puff pastry envelops the aromatic filling, creating a harmony of textures and flavors. A light vanilla sweetness accentuates the fruity freshness, while the golden crust adds appeal. The envelopes are perfect as a morning treat with tea or as a dessert for festive dinners. Their simplicity in preparation makes them accessible for any culinary level, while their exquisite taste is unforgettable.
1
Cut the puff pastry into 8 squares. Roll out slightly.
- Puff pastry: 1 piece
2
Mix the cottage cheese with vanilla sugar.
- Cottage cheese: 180 g
- Vanilla sugar: 2 tablespoons
3
Place a bit of cottage cheese on a square of dough, then top with 2 rings of pineapple (previously drained of excess juice).
- Cottage cheese: 180 g
- Canned pineapple rings: 2 jars
4
Join the opposite corners of the dough, fold the holes of the pineapple inward. Join the remaining two corners of the dough. Seal the remaining edges of the dough to ensure there are no holes.
5
Place on a greased baking sheet. Brush the top with egg yolk.
- Egg yolk: 1 piece
6
Bake at 180–190 degrees for 25 minutes until cooked and golden.