Cheese puff pastry

1 . Stage

Grate the butter from the freezer on a coarse grater and put the grated butter in the freezer for 5 minutes. Sift the flour into a bowl and add the salt. Stir it in. Add the grated butter from the freezer.

2 . Stage

Grind into crumbs with your hands.

3 . Stage

To the buttercrumb add the cottage cheese rubbed through a sieve. Take not pasty cottage cheese, better dry. Mix well.

4 . Stage

Add the egg, stir.

5 . Stage

Gather the dough into a ball. DO NOT KNEAD! Wrap in clingfilm and place in the freezer for 1 hour.

6 . Stage

After the freezer, warm the dough a little and you can work with it. Roll out up to 5 mm, thinner is not desirable, then the dough will not be puffed. If you do not plan to bake immediately, and make the dough for the future, you need to store this dough in the freezer. I usually move the dough overnight from the freezer to the refrigerator and in the morning you can already work with the dough. Work with the dough should be fast, so that the butter does not melt. Bake the dough in a well heated oven (up to 200-220 degrees).