cottage cheese puff pastry

Ingredients

• Servings: 48
• 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)

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 4 hrs 40 mins


• 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.
• stir flour into butter mixture gradually with a wooden spoon just until a soft dough forms that is no longer sticky; turn dough out a floured surface. bring dough together with floured hands; knead 3 to 4 turns.
• 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.
• preheat oven to 375 degrees f (190 degrees c). line a baking sheet with parchment paper.
• 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.
• roll each dough triangle from the long edge toward the triangle point to form crescent shapes; place on prepared baking sheet.
• bake in the preheated oven until golden, about 20 minutes. remove to cool on a wire rack.
• whisk confectioners' sugar, lemon juice, and lemon zest together in a bowl until smooth; brush or drizzle lemon glaze over tops of cooled crescents.