Curd pies "pockets"
8 servings
30 minutes
Cottage cheese pastries 'pockets' are a refined dessert of Mediterranean cuisine, combining the tenderness of cottage cheese, the sweetness of sugar, and a light citrus note of lemon zest. Their history roots in European baking traditions where the dough is enriched with cognac or rum for depth of flavor. These small 'pockets', baked to a golden crust, delight with their airy dough and creamy filling. They can be served as morning pastries with a cup of coffee or an elegant dessert after dinner. Sprinkled with powdered sugar, they look especially appetizing and festive, while their pleasant aroma evokes warm memories of cozy family gatherings. A true delight for gourmets!
1
In the flour, we rub in the butter, add water, cognac or rum, and knead the dough.
- Wheat flour: 250 g
- Butter: 250 g
- Water: 10 tablespoons
- Cognac (brandy): 2 tablespoons
2
Add sugar, egg, starch, cream, lemon zest to the crumbled cottage cheese and mix thoroughly.
- Curd cheese (tvorog): 200 g
- Sugar: 50 g
- Chicken egg: 2 pieces
- Potato starch: 1 tablespoon
- Cream: 3 tablespoons
- Lemon zest: 1 piece
3
Roll out the puff pastry into a rectangular sheet, cut into equal squares, place cottage cheese filling in the center of each, and pinch all four corners. Brush with beaten egg. Bake until golden brown. Dust the finished products with powdered sugar.
- Curd cheese (tvorog): 200 g
- Chicken egg: 2 pieces
- Sugar: 50 g
- Potato starch: 1 tablespoon
- Cream: 3 tablespoons
- Lemon zest: 1 piece
- Wheat flour: 250 g
