Cheater Puff Pastry doughFrom Cosmicmother 2 years ago
- 1 litre container of 2% cottage cheese shopping list
- 2 cups margarine, softened (or butter, I've used both with same results) shopping list
- 5-51/2 cups Unbleached all-purpose flour (may need more or less depending on humidity) shopping list
- Optional lemon glaze: shopping list
- 1-1/2 cups of powdered sugar shopping list
- 1 lemon, zested shopping list
- 3 Tablespoons of lemon juice shopping list
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, and then 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 lemon, or jam filled crescents, roll one portion of dough out on a floured surface to 1/4 of an inch thickness. Cut into a circle, then cut each circle like a pizza, into 12 wedges.
- For lemon crescents: roll the bottom toward the triangle point to form crescent shapes. Place on parchment lined baking sheets and bake at 375F for 20-25 minutes or until golden. Remove from pan and place on a wire rack to cool. Mix powdered sugar, lemon zest and lemon juice in a bowl. Brush or drizzle the tops of crescents when they are cool with the glaze.
- For Jam filled crescents: drop a teaspoon of Jam onto each triangle, roll and bake the same as above.
- The baked crescents can be left at room temp, loosely covered for 3-5 days. Refrigerate if it`s very hot or humid. Baked crescents can be stored in freezer as well.
- Freeze remaining uncooked dough for future use, or leave in the fridge for up to 5 days.