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Cottage Puff Pastry Recipe

Ingredients

How to make it

  • Mix cottage cheese with margarine with an electric mixer or food processor until well combined, scraping down the sides of the bowl a few times. Most cheese curds will be intact and do not need to be broken up.
  • Gradually add in flour and mix with a wooden spoon or paddle attachment on your stand mixer, then finally turn out and finish mixing with your hands. Add just enough flour so the dough is not too sticky. Turn the dough out on a floured surface, bring the dough together with your hands and knead four turns, adding more flour if necessary. The dough should be soft and spongy, be careful not to overwork it. To get that layered puff pastry flake, gently roll out into a square, fold in half , gently roll again into a rectangle and do a book fold (fold one side into the center, repeat with the other side- to make a square)
  • Flatten the dough to an 8" square and divide into four equal portions, wrap in plastic wrap. Refrigerate for 4 hours or overnight.
  • To make crescents, roll one portion of dough out on a floured surface into a large square about an 1/8 to a 1/4 inch thick. Cut the square in half, lengthways to make 2 rectangles. Cut each rectangle into 12 triangles. Cut a small 1/2" slit in the center of the thick end, and roll up to the triangle point, slightly curve the ends to form crescent shapes.
  • Place on parchment lined baking sheets, point side down so it doesn't curl up when baking. Place 2 inches apart and bake at 350F for 20-30 minutes. The bottoms should be evenly brown and the tops just starting to get golden. They should puff up and be light when cooked. You may need to cut one in half to make sure it's cooked before removing the whole tray.
  • Remove from pan and place on a wire rack to cool. Mix the glaze of your choice together (each glaze recipe covers the entire 4 portions, so divide if necessary). Brush or drizzle the tops of crescents when they are cool with the glaze. ( I like to thin the glaze out enough to dip the crescents in, thin enough to make the glaze semi-translucent when it sets).

Reviews & Comments 4

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  • NPMarie 10 years ago
    How cool is this recipe! Thanks for sharing:)
    Was this review helpful? Yes Flag
  • chuckieb 10 years ago
    This looks fun on a few fronts Shona! I love that it has so few ingredients, I love that I could make my own puff pastry with not a huge amount of effort :) and I love that you can freeze the dough to have on hand. Very cool!
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  • Good4U 10 years ago
    Beautiful!
    Was this review helpful? Yes Flag

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Cosmicmother Western, Canada

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