Name: Layers with cottage cheese cream and berries
Prep time: 1 h
Cook time: 1 h
Yield: 8
Ingredients: Puffless yeast dough - 500 gram; Blueberries - taste; Lingonberry - taste; Cherry - taste; Cottage cheese - 75 gram; Butter - 17 gram; Vanilla sugar - 0.5 Tsp; Creamy - 1,5 Tsp; Powdered sugar - 100 gram; Flour - 50 gram; Chicken egg - 1 PC.; Milk chocolate - taste; Almond - taste

Layers with cottage cheese cream and berries

Recipe information

Cooking:

1 hour

Servings per container:

Source:

More details

Ingredients for - Layers with cottage cheese cream and berries

Dough

1. Puffless yeast dough 500 gram

Filling

1. Blueberries taste

2. Lingonberry taste

3. Cherry taste

4. Cottage cheese 75 gram

5. Butter 17 gram

6. Vanilla sugar 0.5 Tsp

7. Creamy 1,5 Tsp

8. Powdered sugar 100 gram

Additionally

1. Flour 50 gram

2. Chicken egg 1 PC.

3. Milk chocolate taste

4. Almond taste

How to cook deliciously - Layers with cottage cheese cream and berries

1. Stage

Prepare all the ingredients so that the preparation does not take a long time. To make delicious puffs, you need to take care of defrosting the dough in advance. For this you can use several options: 1) take the dough out of the freezer overnight and put it on the refrigerator shelf; 2) as soon as you realize the need for dessert on your table, take the dough out of the freezer and leave it for 1 hour in a warm place; 3) If very rushed: take the dough out of the freezer and send to the microwave on "Defrost" mode or put in the oven at minimum temperature (watch the temperature, so that the dough is not cooked).

2. Stage

After the dough is thawed, lay it out on a flour-dusted table and roll it out so that the dough can be divided into equal 8 squares. P.S. Do not roll out too much, or the dough will not be puffy and too crumbly.

1. Stage. Layers with cottage cheese cream and berries: After the dough is thawed, lay it out on a flour-dusted table and roll it out so that the dough can be divided into equal 8 squares. P.S. Do not roll out too much, or the dough will not be puffy and too crumbly.

3. Stage

Let's preheat the oven to 180 degrees and continue cooking. Crack an egg in a bowl and beat it. Cut the dough into 8 equal squares and make incisions (as shown in the photo). Brush the edges of the squares with egg and fold the left edge notched. Grease the folds and fold the right edge notched. We have a beautiful blank for scones. P.S. Such blanks, if necessary, you can freeze in the freezer in advance and then you only have to defrost them. BUT remember: yeast cannot be re-frozen, because the yeast will die and the dough will not rise. Unleavened dough can be frozen two times.

1. Stage. Layers with cottage cheese cream and berries: Let's preheat the oven to 180 degrees and continue cooking. Crack an egg in a bowl and beat it. Cut the dough into 8 equal squares and make incisions (as shown in the photo). Brush the edges of the squares with egg and fold the left edge notched. Grease the folds and fold the right edge notched. We have a beautiful blank for scones. P.S. Such blanks, if necessary, you can freeze in the freezer in advance and then you only have to defrost them. BUT remember: yeast cannot be re-frozen, because the yeast will die and the dough will not rise. Unleavened dough can be frozen two times.

4. Stage

When our puffs are ready, dust the baking tray with flour and place the puffs on it.

5. Stage

Don't forget to pierce the puffs in the middle so that the dough doesn't rise too high and there is room for the filling (especially if your dough is yeast). And, of course, brush the puffs with egg. Place the puff pastry in an oven heated to 180 degrees for 15-20 minutes (depending on the work of your oven). The puff pastry should brown (top and base) and rise. The dough should not be dry, so don't be afraid if it seems a little soggy.

1. Stage. Layers with cottage cheese cream and berries: Don't forget to pierce the puffs in the middle so that the dough doesn't rise too high and there is room for the filling (especially if your dough is yeast). And, of course, brush the puffs with egg. Place the puff pastry in an oven heated to 180 degrees for 15-20 minutes (depending on the work of your oven). The puff pastry should brown (top and base) and rise. The dough should not be dry, so don't be afraid if it seems a little soggy.

6. Stage

During this time you can prepare the cream-cream. In a small container put: Almette cottage cheese creamy 60%, butter, cream and mix. After the mass becomes homogeneous, add powdered sugar and vanilla sugar. Beat until the mass becomes airy (2-3 minutes). Take the puff pastry out of the oven and let cool for 10 minutes.

1. Stage. Layers with cottage cheese cream and berries: During this time you can prepare the cream-cream. In a small container put: Almette cottage cheese creamy 60%, butter, cream and mix. After the mass becomes homogeneous, add powdered sugar and vanilla sugar. Beat until the mass becomes airy (2-3 minutes). Take the puff pastry out of the oven and let cool for 10 minutes.

7. Stage

After the puff pastry has cooled... Spread the cream on the puff pastry (2 tbsp) and smooth it over the surface. Take any fresh or defrosted berries and put them on the cream. For decoration you can use melted milk chocolate with a little cream of 35% fat, nuts and anything else you like!