Cottage Cheese Pockets Recipe 45 Food

COTTAGE CHEESE POCKET TARTS - CZECH

Steps:

• Preheat oven to 425°F.
• Cream butter till fluffy. Add cottage cheese & blend VERY well.
• Work in flour & chill dough thoroughly.
• Roll on lightly floured surface into thin sheets & cut into squares.
• On ea square of dough, place 1 teaspoon of strawberry preserves. Fold over to make a triangle & press edges together w/tines of a fork.
• Place on baking sheet, bake for 15 min & serve warm.
• NOTE: Altho strawberry preserves are used in this recipe, more typically Czech fillings are suggested as well & include: prune, apricot or date-nut.

COTTAGE CHEESE GERMAN STYLE

Steps:

• Put 1/4 of the cottage cheese into a wire strainer, & with a spoon press the cottage cheese through the strainer into a bowl, proceed until you have pressed all of the cottage cheese through the strainer.
• Add your herbs & spices.
• Let set covered in the refrigerator for an hour or two or until the caraway seeds have softened.
• Use as you like.

COTTAGE CHEESE POCKETS RECIPE - (4/5)

Steps:

• Dough: Mix ingredients Add flour kneed into stiff dough Roll out dough and cut into circular pockets Stuffing: Beat eggs Mix ingredients Stuff pockets and fry

DANISH CHEESE POCKETS

Steps:

• Combine cream cheese, sugar, egg yolk and vanilla.
• Beat together with a small spatula.
• Place dough on a floured surface and lightly sprinkle flour over it.
• Using a rolling pin, press the dough in firm, parallel strokes to soften it.
• Flour the surface and the dough again if necessary.
• Roll dough out to a 12" x 17" rectangle.
• Slide dough onto a cookie sheet and refrigerate until firm, about 10 minutes.
• Cut a 1-inch wide strip of dough from one of the narrow sides, and set it aside.
• Cut remaining dough into 12 4-inch squares.
• Leave squares in place and drop a heaping teaspoon of filling in the center of each square.
• Fold the four corners of each square in to meet in the center over the filling, overlapping only about 1/4 inch.
• Place on a baking sheet lined with parchment paper or foil.
• Cut reserved pastry into 12 1-inch squares.
• Beat the egg and salt together and brush a little in the center of each pastry.
• Top with a square of the reserved dough.
• Cover and let rise until just starting to puff, about 20-30 minutes.
• Preheat oven to 400°F.
• Brush pastry all over with egg wash.
• Sprinkle with almonds.
• Bake until pastry is deep golden and filling is set, about 20 minutes.
• Cool on rack.
• Combine icing ingredients in a small saucepan and stir to mix.
• Cook over low heat until just lukewarm.
• Drizzle icing over pastry and let set.