Cottage Cheese Puff Pastry

Cottage Cheese Puff Pastry
  • 4 1/4 cups 2% cottage cheese
  • 2 cups butter, softened
  • 5 cups all-purpose flour, or as needed
  • Lemon Glaze:
  • 1 1/2 cups confectioners' sugar (optional)
  • 3 tablespoons lemon juice (optional)
  • 1 lemon, zested (optional)


  1. Beat cottage cheese and butter in a large bowl with an electric mixer until well combined with most cottage cheese curds intact, scraping down the sides of the bowl a few times.
  2. Stir flour into butter mixture gradually with a wooden spoon just until a soft dough forms that is no longer sticky; turn dough out onto a floured surface. Bring dough together with floured hands; knead 3 to 4 turns.
  3. Roll dough gently into a fairly thick square, fold in half, and pat to flatten again; fold dough in half again in the opposite direction. Repeat rolling and folding process 2 more times. Roll dough into an 8-inch square; divide into 4 equal portions. Wrap each portion in plastic wrap; refrigerate for 4 hours or up to overnight.
  4. Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
  5. Roll one portion of dough out on a lightly floured surface 1/4-inch thick. Cut dough into 4-inch squares with a sharp knife; cut each square diagonally to make 2 triangles.
  6. Roll each dough triangle from the long edge toward the triangle point to form crescent shapes; place on prepared baking sheet.
  7. Bake in the preheated oven until golden, about 20 minutes. Remove to cool on a wire rack.
  8. Whisk confectioners' sugar, lemon juice, and lemon zest together in a bowl until smooth; brush or drizzle lemon glaze over tops of cooled crescents.

04/16/2018
Cottage Cheese Puff Pastry, recipe PT15M PT1H 5 455 calories

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