Puff pastry tarts with cottage cheese
12 servings
30 minutes
Cottage cheese puff pastries are a refined dessert of Russian cuisine that combines the tenderness of puff pastry with the creamy texture of the cheese filling. The history of these pastries dates back centuries when they were popular in peasant baking. This version adds hints of lemon and almond, creating a fresh, aromatic flavor with a light citrus tang. The crispy dough contrasts with the soft, sweet cheese mass decorated with candied fruits. They are perfect for tea time or festive gatherings, especially in cold weather when their warm aroma fills the home with coziness. Served with powdered sugar that adds a finishing touch of tenderness and light sweetness.
1
Roll out the dough, cut out 18 circles, and place them in the molds.
- Puff pastry: 250 g
2
Grate the lemon zest. In a bowl, mix cottage cheese, sugar, lemon zest, ground almonds, and chopped candied fruits.
- Lemon: 1 piece
- Crumbly curd cheese: 225 g
- Golden (light brown) sugar: 40 g
- Ground almonds: 25 g
- Candied fruit: 40 g
3
In another bowl, beat the egg and egg yolk, then add to the other ingredients. Mix well.
- Chicken egg: 1 piece
- Egg yolk: 1 piece
4
Place half a teaspoon of lemon curd on each dough circle, then cover with 2 teaspoons of the prepared mixture of curd and candied fruits.
- Lemon curd: 2 tablespoons
- Crumbly curd cheese: 225 g
5
Bake at 200 degrees for 20-25 minutes.
6
Remove from the oven, let cool, and sprinkle with powdered sugar before serving.
- Icing sugar: 2 tablespoons