TWD: Cottage Cheese Pufflets
Pretty cute and they didn’t last long, always a sign that they taste good. The dough was very soft and sticky and needed chilling between each step. Other than that, they were a breeze to make. After seeing what other bakers did to improve the sticky dough situation, next time I will drain my cottage cheese prior to making the dough. Also, I noticed that if I over filled the pufflets, they leaked the filling all over the pan. On those that I filled less full the sides didn't split , they puffed higher and they actually had more filling in the final pufflet.
If you want the recipe for these tasty little pastries, pay a visit to Jacque of Daisy Lane Cakes or buy Dorie’s cookbook, Baking- From My House To Yours.
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7 comments:
how do you deal with the cottage cheese? in the food processor?
Jhonny-
You are correct, the dough is made in the food processor.
Mimi
Oh my! Your pufflets look fabulous! They were delicious, just had to work with the dough.
Oh, thanks so much for the tip about the non-leaky ones puffing more. I wondered why they were called pufflets when none of my puffed to speak of.
Yours look puffy and perfect!
Thanks for baking along this week.
Those look really good.
~ingrid
Wow! Your pufflets really live up to the name. Makes sense that less filling would help. Maybe we should have left the filling out and just cut the dough in little squares--sprinkled with a little cinnamon and sugar. Doubt if I'll ever try it though. That dough was just craziness, wasn't it??
oh my god! yum yum yumm!!! this looks insanely delicious! I'm so excited i found your blog! Its one of y new favorites! I'll be back often :)
Mini Baker
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