Tuesday, September 22, 2009

TWD: Cottage Cheese Pufflets


It is kind of funny how things work out, especially in a baking group like Tuesdays with Dorie. Some weeks I read the P&Q and think "hey, this will be a breeze." Then I make whatever the week's pick is, and I have a terrible time. Then other times, like this week, I read the P&Q and think "Oy! This isn't going to be pretty." But then, for some weird reason, everything turns out fine. Not sure how this ended up an "everything turns out fine" week, but I'm darn happy!

I was intrigued with this recipe, and was glad that Jacque at Daisy Lane Cakes choose it, because frankly, I would have gone right past it. The name doesn't scream "yummy" (more like "cottage cheese what??"), and I've never made dough/pastry/cake-like things with cottage cheese. So from a curiosity factor alone, I was in.

It would seem that the consistency of the cottage cheese was the key to success in this venture. I used Trader Joe's Low-Fat Cottage cheese which isn't runny at all. I made the dough this morning and it had little trouble. Since I made half of the recipe all the ingredients fit nicely into my mini-food processor.


I spent the day at work thinking about the baking ahead. So many TWDers had trouble with the dough. But with a "what's the worst that could happen??" mentality, I unwrapped the dough and found it quite usable. Definitely moist, but not unbearably sticky. I rolled it out on a cutting board with some flour and used a pasta cutter to make squares (and frankly, some rectangles - a little harder to fold, fyi). My choice of filling was apricot preserves.



I baked them for about 15 minutes (checking at 8, 10 and 12 minutes in) and let them cool. I had NO idea what they would be like, which was kind of fun! You have a preconceived notion of brownies, or chocolate chip cookies, but who knew what a "cottage cheese pufflet" would taste like?

The answer -- a little slice of heaven. The pufflet actually "puffed" to make the dough nice and airy. The preserves gave it a sweetness that was just right. The over all flavor was very good. A little too good, frankly. I'm supposed to bring them in to work tomorrow for a department event but I'm not sure I have enough -- I'm hoping some of my co-workers call in sick.


To those who did not have luck with these, please give them another chance. They were light and fluffy, and for me, for whatever reason, not at all hard to make. Don't hate me though -- there will soon be the recipe that makes me pull out my hair and use a few swear words. Frankly, I think it's all part of the fun of Tuesdays with Dorie!

6 comments:

Clivia said...

Yours must have puffed up so beautifully because you used a less runny cottage cheese. Congrats on this success!

Nina said...

Yours turned out great! I agree--it was a great recipe--delish!

myfamousrecipe said...

These were delicious, I agree! I used the pasta cutter, too, which made for pretty little edges. Nice of you to share these treats with co-workers.

Jacque said...

I'm so glad to hear you had a relatively easy time of it. I will have to remember about Trader Joe's cottage cheese (seems like everything from TJ's is a cut above).

They do look wonderfully flaky and light. Nice work!

Thanks for baking along this week :)

TeaLady said...

Yours came out perfectly. Glad you had an easy time of it.

Hilary said...

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Hilary
hilary.ratner@deiworldwide.com