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29.1.13

COTTAGE CHEESE DOUGH



Flo Braker’s cottage cheese dough is an absolutely brilliant recipe. It can be used for a whole slew of pastry creations, the latest of which I made were her rugelach and cinnamon sticks. I was floored by them both and I can’t wait to experiment making other things such as Hungarian love letters with Braker’s dough. The photo is somewhat lame, but I wanted to show the consistency the dough should have before refrigeration. Let me tell you this dough handles beautifully after it is chilled. I always loved my grandma’s version of walnut kifli, but Flo’s RUGELACH lifted me to an entire new level of pastry heaven. Jim couldn’t stop eating them. I was not able to find 4% cottage cheese, so I replaced it with 2% and it worked out just fine. However, I would not consider using a lower fat content cottage cheese, because the curds would be too rubbery for pastry dough. For every cup of curd cheese use a little more than 1-1/2 cups of 2% cottage cheese. You need a food processor to make this dough, however, it is possible to make it by hand with the technique I used for the quick puff pastry recipe, but I warn you it will be messy, because this dough is sticky. You will have to break up the curds with a potato masher and try not to touch it; the dough should not be handled at this stage.

2 cups small-curd cottage cheese [4% milk fat preferably, but 2% will do]
2 cups unsifted flour
1/8 tsp salt
1 cup cold unsalted butter, cut into 1/4-inch slices
• Spoon the cottage cheese into a sieve over a bowl; drain for at least 2 hours.
• Do not press down; you do not want any of the whey in the bowl.
• Remove 1 cup of the cheese for the dough; reserve the rest for another use. To make the dough:
• In a food processor, pulse the flour and salt just to combine.
• Scatter the butter over the flour; pulse on and off until the butter seems to disappear into the mixture.
• Scatter the cottage cheese, in bits, over the mixture; pulse on and off just until a cohesive ball is formed.
• Divide the dough into two halves. [Braker divided her dough into quarters for making petit miniatures. However, I wanted the dough for regular sized pastries.]
• Shape each into a flat disc and wrap each in plastic wrap.
• Refrigerate for at least 4 hours.


10 comments:

  1. I'm also quite excited about this recipe, Zsuzsa, my Mom used to make the diokifli and I used to love it. But as I recall, her dough was more complex, so thia is perfect. I will definitely try this. Thank you.

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  2. The dough sounds very rich and not too difficult to manage with a food processor.

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  3. I'm a big fan of cottage cheese, so I'm very happy to learn how to make this dough. Wonderful idea!

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  4. I have the Túró draining in the fridge right now, I'll be whipping up the dough tonight so I can assemble and bake them tomorrow. Thanks again for this wonderful inspiration Zsuzsa, I'm so excited about this sweet.

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  5. Let me know how you like them Eva!

    Maria, yes, this is very simple to make with a food processor.

    Sissi, I loved the fact I could use 2% cottage cheese. I tried once with creamcheese but I found it a little too heavy and it gave me heartburn. This was perfect and no heartburn.

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  6. I loved the Zsuzsa, the dough is absolutely incredible. I have another tub of cottage cheese in the fridge for another batch!

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  7. I've never heard of cottage cheese dough, but after seeing it used in the cinnamon twists, I think I could become a fan really quick!

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  8. Eva, I have one in the fridge right now. I am so happy you liked it.

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  9. Peach Lady this was a real find for me. Creamcheese dough always gives mne heartburn, but not this one.

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  10. This is an amazing recipe! I am not good with dough, but I definitely want to try this!

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I began to post recipes for my family and it turned out to be a work in progress. "zsuzsa is in the kitchen" has over 900 recipes of Hungarian and international recipes. My recipes are organized into a cookbook format. On top of the page click on the cookbook to get access to all my recipes. If I ever figure out how to add a printer friendly gadget I will add it. In the meantime feel free to cut and paste. Happy cooking!

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