When presented with a new kind of food, why do people often ask “What’s it called?” I heard that a lot this past week. So when I answered with “cottage cheese pufflets,” the reaction was usually a skeptical look. The next question was, “So, where’s the cottage cheese?” Answer. You can’t see it or taste it. It’s completely incorporated into the dough. The cottage cheese seems to be the secret ingredient in these delicate pastries with a melt-in-your mouth, flaky texture and scrumptious flavor. The butter doesn’t hurt either.
I made these cookies twice. Couldn’t quit eating them. Please tell me I’m not the only one who had this problem. BUT…the appearance. They were just too much trouble for a cookie that wasn’t all that pretty by the time I got them rolled out, cut, filled, closed, and sealed. Whew!
First Try–Cottage Cheese Pufflets
Originally, I put lemon curd in some and chocolate in others. Chocolate was the first choice of my taste testers. So the second time around, I used flat chunks of Ghiradelli semi-sweet baking chocolate (1/8 oz for each pastry).
The dough handled as if I had some kind of butter magnets in my fingers. Many of you agreed according to comments on this week’s discussion. So I did three things:
- Drained the cottage cheese before measuring.
- Rolled the dough out using a zippered plastic bag as Dorie described a couple of pages earlier in her cookbook. Worked fabulously. A one gallon bag holds half a batch. With this method, the plastic can be flipped over and peeled from the dough without touching.
- Made ravioli shapes.
- With a special ravioli rolling pin, I marked the dough so I would know where to put the chocolate pieces. (Thanks to the knowledgeable man working at The Kitchen Store in Arlington, TX for helping me process the ravioli idea.)
- Carefully placed the chocolate in the middle of each square.
- Covered the first layer and filling with the second layer of dough and rolled over it firmly with the ravioli rolling pin to seal each ravioli.
- Separated the ravioli with a pastry cutter.
After baking the ravioli, I brushed them with a powdered sugar glaze. Finished them off with a sprinkle of finely chopped, toasted pecans (toasted in the microwave, of course). These delectable pastries deserve a new name. Something without the words “cottage cheese”. How about “Chocolate Ravioli”? I think I like it.