Not much to look at, but sure packs a flavor punch! Where's the puffs?
This week Jacque of Daisy Lane Cakes selected Dorie’s Cottage Cheese Pufflets for the TWD bakers to bake. Definitely visit Jacque’s blog because she’s also a member of Cookie Carnival, Daring Bakers, The Cake Slice, and You Want Pie with That? so you’re sure to see a sweet you’ll want to bake!
Checking out the P&Qs, I found out that this dough would be difficult to work with because it gets soft quite quickly. When I first bought Dorie’s book, this recipe caught my eye because I love cottage cheese. I was disappointed there wasn’t an accompanying photo to go along with the recipe so I used my imagination. (Which didn’t exactly picture this:)
I rolled out a half recipe and yes, it sure was sticky. I thought I’d be clever and used those rubber band things you can put on your rolling pin that helps you to roll out the correct thickness. I put on the yellow bands for the called for 1/8″ thickness. Um, yeah, that worked out well. It seemed like I rolled it way too flat while last week for the flaky apple turnovers, I rolled it too thick. Dough just kills me sometimes (and by that I mean all the times I’ve made dough so far). I used a tape measure to exactly measure out 3×3 inch squares. Poor tape measure now needs to be cleaned since it’s all doughy now too. Crazy dough. That’s what this was. It was too sticky to foldover. I froze it for a while but then I broke it while trying to fold it over. And for being soo sticky, it sure didn’t seal very well at all! I didn’t bother poking steam holes in them since the dough was so stretchy I figured it didn’t need any. It really negated any dough skills I showed last week. Boo bah. I’ll have to try this again in the winter because even though it was a pain in my butt, I loved the taste of it!
The full recipe should make about 48 pufflets. My half recipe made 14, barely. The 14th one is a ball of dough wrapped around some raspberry jam. Well, it’s 11:24pm and I want to post this before Wednesday which is why I’m not taking any more photos either. See you next week! Yee haw. (I don’t know why I added that, I must be super tired…)
Last Week: Flaky Apple Turnovers
Next Week: Chocolate-Crunched Caramel Tart
Posted by Michelle on September 23, 2009 at 6:02 am
Yep these were a royal pain in the butt..but good! I so agree with you!
Posted by Sugar B on September 23, 2009 at 8:47 am
Yee haw back! Man, you were dedicated, super star! Love that!
I also read the P&Qs and I thought to myself, this would be better off as phylo cups instead.
Posted by Suzy on September 23, 2009 at 10:58 am
Tasted like rugelach to me! Thanks for the visit,
I too, always wait until Tuesday to bake.
Posted by Margot on September 23, 2009 at 6:46 pm
Love all the yummy powdered sugar. Good job on squeezing your post in before the clock struck midnight! I was petrified of working with dough for many years, but I finally got over it last year and now I really like making pies, just takes practice.
Posted by julessomeone on September 23, 2009 at 8:44 pm
These were totally tough. My other cottage cheese pastry is rugelach. I like it better.
Posted by isa on September 24, 2009 at 6:10 am
I had a hard with the dough too, but the pufflets was so delicious!
Yours look lovely. Great job on this challenge!
Posted by Spike on September 24, 2009 at 9:29 am
at least they tasted good!
Posted by Katrina on September 24, 2009 at 6:48 pm
Well said–a giant pain in the butt, but good! Mine was too sticky, but a little. I floured the counter like crazy to make sure it didn’t stick and I kept doing as others and putting the dough back in the fridge in different stages to rechill it. Interesting recipe! I think you did great–and at least you persevered!
Posted by Jill on September 28, 2009 at 4:08 pm
Now we know why there wasn’t a picture in the book! These were tasty but so difficult to work with.