Quick Cottage Cheese-Filled Pastries

These tender, buttery pastries are filled with a smooth cottage cheese mixture and come together in under an hour—perfect for teatime or a speedy dessert. The dough, enriched with sour cream and soft butter, bakes up light and flaky, encasing a lightly sweetened, tangy cheese filling. A dusting of powdered sugar adds the finishing touch to these irresistible treats.

Cooking Time

Preparation: 20 minutes
Chilling Dough: 20 minutes
Assembly: 10 minutes
Baking: 20 minutes
Total: 1 hour 10 minutes

Ingredients

• For the Dough:

  • 100 g (½ cup) soft unsalted butter, at room temperature

  • 100 g (½ cup) granulated sugar

  • 1 large egg

  • 100 g (½ cup) sour cream

  • 350 g (about 2¾ cups) all-purpose flour

  • 1 tsp baking powder

  • 1 tsp vanillin or vanilla extract

  • Pinch of salt

• For the Filling:

  • 300 g (about 1¼ cups) cottage cheese

  • 30 g (3 Tbsp) cornstarch

  • 3 Tbsp powdered sugar

  • 1 egg white (reserve the yolk for brushing)

  • Zest of ½ orange (optional)

• For Finishing:

  • 200 g (about 1½ cups) extra flour for dusting

  • Egg yolk mixed with 1 Tbsp milk, for wash

  • Extra powdered sugar, for dusting

Step-by-Step Cooking Directions

1. Make the Dough: In a large bowl, cream together 100 g butter and 100 g sugar until pale and fluffy. Beat in 1 egg, then stir in 100 g sour cream until smooth. Sift in 350 g flour, 1 tsp baking powder, 1 tsp vanillin, and a pinch of salt. Mix gently until a soft dough forms.

2. Chill the Dough: Shape the dough into a disk, wrap in plastic, and refrigerate for 20 minutes to firm up.

3. Prepare the Filling: Meanwhile, in a separate bowl, whisk together 300 g cottage cheese, 30 g cornstarch, 3 Tbsp powdered sugar, and the reserved egg white. Stir in orange zest if using until evenly combined.

4. Divide & Roll: Remove dough from fridge and divide in half. Lightly dust your work surface with extra flour. Roll one half into a 3 mm-thick rectangle.

5. Shape Pastries: Spoon portions of the cheese filling (about 1–2 Tbsp each) along one long edge of the dough. Fold the opposite edge over the filling, sealing the edges. Using a sharp knife, cut into individual parcels or strips and twist/pinch the ends to seal. Repeat with remaining dough and filling.

6. Egg Wash & Bake: Place pastries on a parchment-lined baking sheet. Brush tops with egg-yolk wash. Bake in a preheated 180 °C (350 °F) oven for 18–20 minutes, until puffed and golden.

7. Finish & Serve: Let cool slightly, then dust generously with powdered sugar. Serve warm or at room temperature.

Nutritional Information

(Per pastry; makes ~12)
Calories: 220 kcal • Protein: 5 g • Carbs: 24 g • Fat: 11 g • Fiber: 0.5 g • Sodium: 90 mg

Origins and Popularity of the Recipe

Cheese-filled pastries appear in many European cuisines—from Eastern European syrniki to Italian ricotta-stuffed dough. Combining a sour-cream–enriched dough with cottage cheese makes for a quick, homestyle version that’s both tender and tangy, perfect for modern home bakers seeking speed without sacrificing traditional flavor.

Reasons Why You’ll Love This Recipe

• Speedy: Under 1 ½ hours from start to finish.

• Simple Ingredients: Pantry staples and basic dairy.

• Versatile: Enjoy as breakfast, snack, or dessert.

• Showstopping: Golden, puffy parcels that impress with minimal effort.

Health Benefits

• Protein-Rich: Cottage cheese and egg provide sustained energy.

• Calcium Source: Dairy ingredients support bone health.

• Controlled Sweetness: Only powdered sugar in filling and finishing.

Serving Suggestions

Serve these pastries with a cup of tea or coffee, alongside fresh berries, or with a dollop of jam or crème fraîche for extra indulgence.

Common Mistakes to Avoid

• Too Much Filling: Overfilling can cause leaks—measure filling portions carefully.

• Skipping Chill: Unchilled dough can tear and spread, losing shape during baking.

• Over-brushing: Excessive egg wash can lead to dark spots; brush lightly.

Pairing Recommendations

Pair with:

• A tangy fruit compote (e.g., raspberry)

• A milky cappuccino or herbal tea

• A side of sliced melon for a refreshing contrast

Cooking Tips

• Uniform Size: Use an ice-cream scoop for consistent filling portions.

• Seal Well: Press edges firmly with a fork to prevent leaks.

• Rest Before Baking: Let shaped pastries rest 5 minutes before egg wash for better rise.

Similar Recipes to Try

• Ricotta & Spinach Puff Pastries

• Fruit-Filled Danish Pastries

• Mini Cheese Blintzes

Variations to Try

• Savory Twist: Omit sugar and add chopped herbs for a savory cheese turnover.

• Sweet Fruit: Fold in diced apples or berries into the filling for added sweetness.

• Gluten-Free: Substitute a 1:1 gluten-free flour blend and adjust liquid slightly.

Ingredient Spotlight

Cottage Cheese: Its mild tang and creamy texture make it an ideal quick-filling cheese—no draining required, unlike ricotta—streamlining preparation and reducing waste.

Conclusion

These Quick Cottage Cheese-Filled Pastries strike the perfect balance between ease and elegance. Flaky, buttery dough meets lightly sweetened, tangy cheese for a treat that’s as suitable for breakfast as it is for dessert. With minimal steps and straightforward assembly, you’ll have a warm, homemade pastry that delights family and friends—no pastry expertise required.

FAQ Section

1. Can I make the dough ahead?
   Yes—prepare, wrap, and refrigerate up to 24 hours before filling and baking.

2. Is sour cream necessary?
   It enriches the dough’s flavor and texture; you can substitute Greek yogurt in a pinch.

3. How do I store leftovers?
   Keep in an airtight container at room temperature for 2 days or refrigerate for up to 4 days.

4. Can I freeze unbaked pastries?
   Yes—freeze shaped, unbaked pastries on a tray, then transfer to a bag. Bake from frozen, adding 5 minutes to baking time.

5. Why did my filling leak?
   Likely overfilled or the dough was too warm; chill dough thoroughly and measure filling precisely.

6. Can I add fruit to the filling?
   Absolutely—small diced apples, berries, or apricots fold in beautifully.

7. My pastries didn’t puff—what happened?
   Underbaked or dough overworked; ensure proper oven temperature and minimal handling.

8. What cheese works in place of cottage cheese?
   Ricotta or mascarpone work—drain excess liquid for ricotta before mixing.

9. How do I get a glossy finish?
   Use room-temperature egg wash and avoid over-brushing.

10. Can I make these vegan?
    Substitute plant-based butter, yogurt, and a vegan cream cheese alternative; use aquafaba (chickpea water) in place of egg.