Sweet curd buns. Delicious buns with cottage cheese

27.07.2020

Today we are going to make wonderful yeast buns with delicate curd filling. Such buns used to be sold in school canteens, cookery, and especially fortunate, these buns were prepared by mothers and grandmothers. The buns are very tasty and soft, they usually do not stale, despite the fact that 12 of them are obtained from these products, and each is not at all small in size.

In order for the filling to turn out especially tender, I advise you to use a homogeneous dense cottage cheese, in extreme cases, you can wipe the usual grained through a sieve.

To make cottage cheese buns, prepare the foods on the list. It is convenient to put the dough in a bread maker, for this, first mix the milk with sugar and salt. Then add flour and yeast and add softened butter... Switch on the dough program and wait until the dough rises well.

For the curd filling, combine the curd with sugar, flour, 1 whole egg and 1 protein. Leave the second yolk to grease the buns.

Knead the dough that has come up and divide into two parts. Roll each part into a rectangle about 0.5 cm thick.

Brush with curd filling and gently roll into two rolls.

Cut the resulting rolls into 6 rolls each.

Brush the buns with yolk and let them come up a bit. During this time, preheat the oven to 200 degrees.

Bake the curd buns for about 15 minutes. Serve warm!

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

To get airy baked goods that will literally melt in your mouth, you often need to set aside a certain amount of time. Most of it goes to the dough, which needs to accumulate the right amount of bubbles, providing airiness. However, there are also express recipes for fluffy rolls, which are much easier to prepare.

How to make curd buns

When the recipes for making any baked goods speak of a 5-minute period, this is often a kind of synonym for speed. In fact, it is unlikely that you will be able to bake something in such a short time. Before cooking the product in the oven, microwave or in a frying pan, you will need to knead the ingredients well into a single lump of dough. Curd rolls are no exception.

There are options when used yeast dough for buns and recipes where yeast is absent in the composition. Tasty tender dish is obtained in both cases. There are differences in the manufacturing method. Traditionally, cakes and rolls are cooked in the oven, which allows them to cook faster and without excess oil. However, you can resort to using the microwave or fry curd buns like fluff in a pan.

In 5 minutes in the oven

In confined spaces at higher temperatures, baked goods cook faster and are more tender. Curd buns in the oven really look like fluff on the inside, and on the outside they have a soft crust. Medium power units will take longer to cook, but these recipes are still considered some of the fastest. For baking, it is better to use a baking sheet or deep heat-resistant dishes. You will need to grease the bottom with oil or cover with baking paper to avoid the dough sticking and sticking finished product.

In a pan in 5 minutes

When there is no oven at hand, but taste delicious dessert dish I want other manufacturing methods to come to the rescue. Sweet buns in a pan are cooked a little differently, then in the end you will get an airy, like fluff, delicacy. There are two main differences:

Large amount of oil. To get a beautiful crust and curd rolls baked inside, you will need to create a kind of deep fat in a frying pan. There will be less oil than when making french fries, but this amount will affect the calorie content of the finished product.
The need to track readiness. You will not only have to check if the crust is browned, but also constantly turn the product over to achieve the same result from all sides.

In the microwave in 5 minutes

Modern technology is designed to help housewives create culinary masterpieces and significantly save time. In the case of the microwave, this is especially noticeable; it may well become an alternative to the oven. Curd buns like fluff are cooked in it in 5 minutes on medium power, but they turn out to be completely baked and soft. The smaller the products are, the more they can fit into a heat-resistant dish, and this will determine the exact cooking time. Two buns in the microwave can be baked in a minute, and in a five-minute you can get 6-7 buns airy like fluff.

Bun dough like fluff

The main component of such baked goods is cottage cheese. It has many beneficial substances and is considered dietary product... but curd dough like fluff is cooked in 5 minutes with the addition of a large amount of flour, which significantly increases its calorie content. There are dietary variations with the replacement of this ingredient with semolina, which, although it changes the taste, leaves the texture delicate. Eggs are required. Some housewives prefer to beat the yolks and whites separately, while others do not separate them. Yeast is added to the dough on cottage cheese if desired.

Curd buns recipe

The names for most of the dishes are not chosen by chance. Curd buns Delicate fluffs got their name because of the airy texture they possess. However, they cook for 2.5 hours due to the fact that the dough needs to be infused. There are simpler and faster options, where the ingredients are kneaded in a couple of strokes, and the texture of the finished product remains just as delicate. Recipes can be varied by adding vanillin or raisins.

Vanilla

Servings Per Container: 15 Persons.

Calorie content: 190 kcal.

Cuisine: Russian.

A pastry without any additives can seem a little dry and unflavored. Vanillin or vanilla sugar will help to fix this, which will add an interesting aroma and taste note. At the same time, the taste of the delicacy itself will not be overloaded. Vanilla buns like fluff, in addition to their airiness, will attract baking lovers with their delicate pleasant aroma.

Ingredients:

soft cottage cheese - 0.5 kg;
granulated sugar - 110 g;
flour - 500 g;
soda - 1 tsp;
vanilla sugar - 10 g;
egg - 4 pcs.;
salt - 1 tsp

Cooking method:

Break eggs into cottage cheese one by one, mix until smooth.
Add both sugar, salt and baking soda. Stir.
Pour flour in portions, mixing it gradually into the curd mixture. It should be moderately sticky and not dry.
Line a baking sheet with baking paper. It is more convenient to form curd rolls by lubricating your hands with sunflower oil.
Place the baking sheet with the blanks in an oven preheated to 180 degrees for 10 minutes.

Milk

Cooking time: 15 minutes.

Servings Per Container: 10 Persons.

Calorie content: 210 kcal.

Purpose: breakfast, lunch, dinner.

Cuisine: Russian.

Complexity of preparation: low.

Before making delicious baked goods, decide if you want to mess around with yeast dough. There are simpler options that do not lose in the final result. Dough for buns like fluff in milk can be kneaded without yeast. In this case fermented milk product will act as a "softener" of the curd. The pasty curd mass is better kneaded and eliminates the formation of lumps.

Ingredients:

cottage cheese - 250 g;
sugar - 3 tbsp. l .;
egg - 2 pcs.;
baking powder - 15 g;
flour - 250 g;
salt;
milk.

Cooking method:

The recipe for milk is to dilute cottage cheese with this product to a soft paste.
Add sugar and salt, stir.
Crack eggs, mix until smooth.
Sift flour with baking powder, add to the dough. Knead well.
Place the parchment paper in an ovenproof dish and place the formed curd buns on top of it. Send to bake at 200 degrees for 10 minutes.

On kefir

Cooking time: 30 minutes.

Servings Per Container: 12 Persons.

Calorie content: 230 kcal.

Purpose: breakfast, lunch, dinner.

Cuisine: Russian.

Complexity of preparation: medium.

Concerning kefir dough, then in this case it is impossible to cope in 5 minutes. In fact, it takes longer to cook from kneading to baking. If you prepare dough for buns on kefir, they will turn out like fluff only if the mass is well infused. For soaking yeast, it is better to take a warm fermented milk product, and if you decide to do without a yeast base, then room temperature will be appropriate.

Ingredients:

low-fat kefir - 250 ml;
cottage cheese - 500 g;
vegetable oil - 125 ml;
flour - 750 g;
sugar - 1 tbsp. l .;
salt - 1 tsp;
dry yeast - 11 g.

Cooking method:

Flour must be sieved twice. Pour yeast into it.
Combine butter with kefir in a separate bowl. Add salt and sugar and stir until the crystals dissolve.
In a steam bath, the resulting mixture needs to be slightly heated. Pour everything into flour.
Transfer to a mass of soft cottage cheese.
The dough is mixed with a spoon and then with your hands.
Well-crumpled spherical dough should be put in heat for 10 minutes. After they have passed, shape into curd buns and transfer to a greased baking sheet.
The product needs to be baked at 190 degrees for 10 minutes.

Spicy with raisins

Servings Per Container: 12 Persons.

Calorie content: 215 kcal.

Purpose: breakfast, lunch, dinner.

Cuisine: Russian.

Complexity of preparation: low.

Raisins are a classic ingredient in most varieties. sweet pastries... By using it in a recipe, you can reduce the amount of sugar. Butter products with raisins in sweetness will be optimal, and dried fruit also diversifies the texture. The recipe for buns in 5 minutes is very simple, and the result is delicious.

Ingredients:

soft cottage cheese - 500 g;
flour - 500 g;
butter - 100 g;
granulated sugar - 125 g;
egg - 3 pcs.;
baking powder - 15 g;
raisins - 100 g;
salt - 1 tsp

Cooking method:

Rinse the raisins and leave to soak in warm water.
Sift flour and add baking powder.
Combine flour with softened butter and cottage cheese. Mix well.
Beat eggs with sugar and salt.
Pour the mixture into the butter-curd mass. Stir.
Dry the raisins and add to the dough.
Form into round buns and place in a buttered dish. Bake at 190 degrees for 10-12 minutes.

A simple recipe for sweet buns in 5 minutes

Cooking time: 20 minutes.

Servings Per Container: 10 Persons.

Calorie content: 185 kcal.

Purpose: breakfast.

Cuisine: Russian.

Complexity of preparation: low.

How easier dish, the greater the desire to cook it and taste it as soon as possible. A recipe with a photo always looks clear, but for similar simple options a short description is often enough. Light dough in preparation, you can make in advance and store in the refrigerator, or knead a new one before each baking. A simple recipe for delicious buns can save you time and please your guests.

Ingredients:

cottage cheese - 170 g;
butter - 40 g;
flour - 170 g;
sugar - 2 tbsp. l .;
egg - 1 pc.;
baking powder - 1.5 tsp;
salt - ½ tsp.

Cooking method:

Add baking powder to the flour and sift twice. Add salt.
Mix the melted butter separately with cottage cheese, egg and sugar.

Usually yes, but this time it was delicious. buns with cottage cheese!

I don’t remember where I tried these wonderful curd envelopes, but I liked the taste and the way of decoration very much. I suggest you try it too! Your kids will love these "envelope" buns!

Ingredients:

For butter yeast dough:

50 g fresh yeast;
½ glass of milk;
3 eggs;
75-100 g sugar;
A pinch of salt;
125 g butter;
3 tablespoons of sunflower oil;
Flour - 3-3.5 cups or 500-530 g, depending on the consistency of the dough (if the eggs are large, you may need more flour. The dough should be soft, not very steep, but not sticky.

For the sweet curd filling:

400 g of fresh cottage cheese;
1 large or 2 small eggs;
4-5 tablespoons of sugar;
1 sachet vanilla sugar or ¼ a teaspoon of vanillin.

To grease the buns:

1 large yolk;
2 teaspoons of milk.

Or just a beaten egg.

How to bake:

Let's make a dough. We grind the yeast with 1-2 tbsp. tablespoons of sugar. Mix with warm milk. Sift 1 glass of flour, stir, put the dough in a warm place and cover with a towel.

While the dough is coming up, let's prepare the curd filling. We need the cottage cheese not very moist, so that the filling does not come out liquid, but not dry either - then it will be crumbs.

Rub cottage cheese with sugar, vanilla and egg. You can just crumble the cottage cheese with your hands, and then mix thoroughly with a fork with the rest of the ingredients. It turns out a very fragrant, sweet curd, and if there is also a homemade egg, it becomes yellow, like a dandelion!

And here the dough came up twice, became lush, airy! It's time to knead the dough. Add eggs whipped with the rest of the sugar and melted butter to the dough. Food should not be hot or cold - eggs room temperature, and the butter is warm. Then we gradually sift the flour, stirring each time - first with a spoon, then, when the dough becomes thick enough, - with our hands. In the process of kneading, add salt to the dough, and along with the last portion of flour add sunflower oil... Carefully, but thoroughly kneading the dough for 3-4 minutes, put it back in a bowl greased with oil or flour, cover with a clean towel and put in a warm place for 15-20 minutes.

Here we have both the dough and the filling ready.

Gently wrap the dough that has come up and divide it into apple-sized pieces. We form a rectangular cake from each piece.

We lay out the buns on a baking sheet, leaving a distance of 4-5 cm between them so that they do not stick together. We turn on the oven to heat up to 160C, and put a baking sheet with buns on top of the stove - let them stand warm.

Then we put the baking sheet in the oven and bake the buns at 160-180C for about 25 minutes. This time I baked buns with an innovation - I put a cast-iron pan with water on the bottom of the oven. The result was magical: for the first time I got buns with such a delicate, soft crust, and, moreover, so ruddy! Previously, without the “steam effect”, when a beautiful “tan” was obtained, the bottom and sometimes the top crust of the baked goods dried out. And this time it turned out great!

When they come up, and the crust on top becomes dry and begins to slowly brown, and the wooden stick will be dry during the test, you can take out the baking sheet and grease the buns with prepared whipped yolk mixed with 1-2 teaspoons of milk.

We put the buns in the oven for another 5 minutes, increasing the heat - and a beautiful, ruddy shiny crust will appear.

We take out the baking sheet and put the buns with a spatula on a dish.

When cool, you can taste!

The curd buns are delicious with cocoa and lemon mint tea!

For lovers delicious pastries I propose a recipe for curd buns, which are very soft. The dough for them is made incredibly quickly, in almost 5 minutes, which is why they are called: curd buns like fluff in 5 minutes. Their great advantage is that they do not need to be matched at all, and they will grow by themselves already in the baking process. The dough is suitable due to the baking powder in the composition, since we do not add yeast, because then the whole cooking process would take longer.

The taste of such pastries can be diversified by adding candied fruits or chopped dried fruits, but this is not necessary, because they are already delicious. You can also slightly reduce the amount of flour and add instead semolina, which will make them even more magnificent. If you are a fan curd baking, then this recipe will be a real godsend for you. Bake them and see for yourself.

Ingredients:

Cottage cheese - 250 g
Sugar - 3 tablespoons
Eggs - 2 pcs.
Wheat flour - 250 g
Vanilla sugar - 10 g
Baking powder - 15 g
Salt - a pinch
Milk - for lubrication
Powdered sugar

Number of Servings: 12

European cuisine

Baking time: 20 minutes

Cooking method: in the oven

Caloric value: 246 kcal per 100 g

How to make curd buns

First, I will prepare the food to make the curd dough for the buns in the oven. I rub the cottage cheese through a sieve into a deep bowl, you can also just knead it well with a fork. The main thing is to make it as small as possible. I take homemade cottage cheese, and if there is none, I buy it with a fat content of 9%.

Then I drive eggs into the curd, add sugar, salt, baking powder and vanilla sugar. I mix everything until a homogeneous curd mass. You can beat the eggs with sugar separately, and then add to the cottage cheese, this is optional, see what is more convenient for you.

Then I add flour, which needs to be sieved so that the bun dough turns out like fluff.

Then I knead the dough, it may remain a little sticky, but it’s okay this happens, and you don’t need to add more flour.

I transfer the dough to a surface slightly floured or onto a silicone mat.

I divide it into 12 approximately equal parts using a knife. If the knife sticks to the dough, soak it in water.

To make the products easier to form, I moisten my hands with water and only then I take a piece of dough and roll a ball out of it. Grease the baking dish with butter and transfer the prepared circles into it.

Grease these buns with a little milk or a beaten egg on top.

I turn on the oven 180 degrees and when it warms up, I put the cottage cheese buns in the oven for 10 minutes. Then I sprinkle them icing sugar or sugar, and put it back to bake for another 10 minutes.

After the expiration of time, we take them out of the oven, let them cool and take them out of the mold. Finished buns have a very soft center.

Well, curd buns are like fluff in 5 minutes and now you know how to make them.

If you love cottage cheese pastries, then the recipe will undoubtedly appeal to you. Moreover, the preparation itself takes only 5 minutes. Bon Appetit!

We have collected for you recipes for buns with cottage cheese - delicious, aromatic: with raisins, dried fruits, tender sour cream filling. Take your pick!

Flour - 500 g
Dry yeast - 12 g
Milk - 200 g
Salt - 0.5 tsp
Sugar - 3 tablespoons
Vegetable oil - 2 tablespoons
Butter - 100 g
Curd - 0.3 kg
Egg (for filling) - 1 pc.
Sugar (for filling) - 100 g
Vanilla sugar - 1 tsp
Sour cream - 200 g
Powdered sugar - 100 g

You should first prepare the yeast dough. To do this, you immediately need to do the dough. Grind fresh yeast with 1.5 tbsp. sugar, mix with one glass of warm milk, the sugar should completely dissolve. Leave the yeast to ferment for 5 minutes. in a warm place.

While the yeast is rising, melt the butter over medium heat, grind the eggs with sugar, add salt and mix everything well with the remaining warm milk until the sugar crystals dissolve.

When the dough has come up, add eggs with sugar and milk to it. Gradually sift the flour there, stirring constantly, at first you can use a spoon, and when the dough becomes thicker, then stir it with your hands. After all the flour has been poured in, add vegetable oil there and mix again.

Transfer the thoroughly mixed dough into a deep bowl, greased with vegetable oil, cover with a clean dry napkin and leave in a warm place for 25 minutes. When the dough comes up, knead it gently with your hands and leave for another 10 minutes.

Then knead the dough well, if it sticks a little to your hands - it's okay. The dough is ready.

It is better to take cottage cheese for the filling more dry. The curd filling should be prepared just before spreading so that it does not dry out. Put the cottage cheese in a deep bowl, add the egg, sugar and vanilla sugar there.

Then mix everything well with a fork to form a homogeneous mass.

Put the dough on a large cutting board and roll out with a rolling pin in one large layer. Pre-grease the board and rolling pin with vegetable oil so that the dough does not stick.

Put on a rolled sheet of dough in an even layer curd filling, smoothing it so that it covers the entire area of the sheet.

After that, gently roll the dough into a roll and cut into pieces about 2-3 centimeters thick.

Cover the baking tray with parchment paper and place the cut pieces of the roll on it so that the distance between them is about four centimeters.

Preheat the oven, put a baking sheet with buns there and bake at 180 C for about twenty-five minutes, until golden brown.

Transfer the finished buns to a plate. Beat the sour cream well with powdered sugar and put on top, on hot buns.

Sprinkle cinnamon on top of the sour cream. Yeast dough buns are ready!

Recipe 2: puff buns with cottage cheese and dried fruits

450-500 g of puff yeast dough;
200-250 g of cottage cheese;
70-100 g of dried fruits;
2 tbsp. l. granulated sugar;
2 eggs;
1 tsp poppy;
1 tsp sesame seeds.

Cool the buns on the wire rack and enjoy your tea in pleasant company.

Recipe 3: yeast buns with raisins and cottage cheese

Milk - 250 Milliliters
Dry yeast - 10 grams
Butter - 100 Grams
Curd - 450 Grams
Raisins - 100 Grams
Egg - 3 Pieces
Sugar - 1 Glass
Flour - 4 Glasses
Sour cream - 2 tbsp. spoons
Vanilla Sugar - 1 Teaspoon
Salt - 1 Pinch
Yolk - 1 Piece

Pour 1 tablespoon of sugar, yeast and 3 tablespoons of milk into warm milk. tablespoons of flour. Stir until completely dissolved. Leave the mixture in a warm place for half an hour.

In another bowl, combine 2 eggs, 100 g of sugar and 100 g of soft butter. Whisk the ingredients into a lather.

Now combine the dough from the first step with the egg mass. Stir. Also add vanilla sugar and salt.

Sift 3 cups flour into the mixture. Then knead the dough so it doesn't stick to your hands. Also add 1 tbsp. a spoonful of vegetable oil. Leave the dough for 2 hours in a warm place under a towel.

While the dough is infusing, prepare the filling. Rub the curd through a sieve. And add an egg, half a glass of sugar, a little vanilla sugar to it, mix everything.

Pour the raisins hot water for half an hour, and then dry. Then add it to the curd, stir.

Place parchment paper on a baking sheet. Roll the matched dough into a rope and cut into small pieces. Roll out the balls and, flattening a little, place them on a baking sheet.

With a glass, make indentations in each cheesecake, and put the filling in the middle. Brush the dough with a mixture of whipped yolk and a spoonful of milk. Leave the dough to infuse for 15 minutes.

Preheat oven to 180 degrees. Bake the cheesecakes for 25 minutes, serve while still warm.

Recipe 4: buns-roses with yuzum in milk (with photo)

Beautiful and tasty buns with raisins and curd inside framed with yeast dough “petals”.

milk - 250 ml,
eggs (2 in the dough, 1 in the filling) - 3 pcs,
sugar (100 g in the dough, 100 g in the filling) - 200 g,
drain. butter (or margarine) - 100 g,
flour (approximately) - 600-700 g,
vanilla sugar (1 bag in dough, 1 in cottage cheese) - 2 bag,
yeast (fresh or dry 2 tsp) - 25 g,
cottage cheese - 500 g,
raisins - 100-150 g,
lemon zest (optional, in dough),
salt (incomplete) - 1 tsp

Pour boiling water over the raisins in advance, leave until they swell.

Cooking dough. We heat the milk to 40 degrees, add yeast, sugar and a glass of flour, stir and send a warm place to come.

Cooking buns. Melt the butter, cool a little. Add eggs, sugar, vanillin, salt to the butter. Let's mix.

Dough came up. Add baked goods to the dough. We mix. Add the remaining flour little by little and knead a rather tough dough. We put it in a warm place for lifting.

Cooking the filling. Add an egg, vanilla sugar, sugar (100 g) and raisins (without water) to warm cottage cheese. We mix. If the curd is thin, you can add flour or semolina.

The dough came up. Sculpt about 24 identical balls and leave them to fit a little.

Roll out the cake, make 3 cuts so that the parts are slightly different, one part is slightly larger than the other.

Put the curd filling in the middle.

We wrap the smallest of the three parts around the curd and fasten it.

Then we do the same with the larger part. And last we wrap the largest part of the cake. The bonding point should be as low as possible, at the base of the buns, otherwise they will fall off. We connect as tightly as possible, especially the last part. The "rosette" is ready.

Let the buns fit well. Add a little milk to the yolk. Stir and grease the buns.

We bake at 180 degrees C until golden brown.

Recipe 5: buns with cottage cheese in sour cream filling

An important nuance in the preparation of these buns is that we grease almost finished buns with sour cream and bake them until tender. It is sour cream that gives this incredible tenderness to buns. I also added a little to the filling orange peel, it turned out to be more aromatic with it, but you can replace it with vanillin or lemon zest, it will also be delicious.

Milk - 175 ml
Fresh yeast - 20 g
Wheat flour - 350 g + 30 g for burning
Butter - 75 g
Sugar - 2 tablespoons
Rast oil - 1 tsp

Cottage cheese - 400 g
Chicken eggs - 2 pcs.
Butter - 50 g
Raisins - 50 g
Sugar - 50 g
Orange zest - 1 tablespoon

Sour cream 20% - 1 glass
Sugar - 1 tablespoon

Let's start by making the dough. To do this, mix yeast and 1 tbsp in warm milk. sugar, remove to a warm place for 15 minutes, until "raising the cap."

Sift flour into a bowl, add the remaining sugar, soft butter, mix.

Pour in the matched dough and mix well.

Knead smooth elastic dough... Grease a clean bowl with vegetable oil, put in it ready dough, cover with a towel and put in a warm place for 1 hour.

To prepare the filling, mix cottage cheese, soft butter, sugar, zest, 1 egg and 1 white (leave the yolk for greasing), and raisins.

After about an hour, our dough should "fit" well, it should look like this.

Now it should be well kneaded, releasing all the air.

Powder the table with flour, roll out the dough into a large rectangle 1-1.5 mm thick.

Spread the filling evenly.

Roll up tightly into a roll.

Cut into washers 2-3 cm thick.

Put the blanks on a baking sheet lined with parchment.

Lubricate egg yolk and bake at 180 degrees for 20-25 minutes, until golden brown.

We take out the almost finished buns, immediately grease them with hot sour cream mixed with sugar, and send them to the oven for another 5 minutes.

Remove the rolls from the oven and cool completely. Buns with cottage cheese in sour cream filling ready.

Recipe 6, step by step: cottage cheese buns for breakfast

250 g flour
250 g cottage cheese
50 g sugar
2 eggs
8-10 g baking powder
1 tsp vanilla sugar
a pinch of salt

Punch cottage cheese, sugar, salt with a blender.

Add eggs and vanilla sugar and stir.

Add flour mixed with baking powder and sifted, mix. The dough comes out thick and sticky. Form buns with wet hands.

Place them at a distance from each other on a baking sheet lined with baking paper or a baking mat.

Bake in an oven preheated to 190 degrees Celsius for about 20 minutes. I baked for 15 minutes, the buns rose and baked well, and then turned on the convection for 2-3 minutes to brown them.

Recipe 7: cottage cheese buns and ready-made puff pastry

Buns from puff pastry, with cottage cheese and cheese, they come out very lush and delicious. The filling is very tender, with a slightly salty aftertaste.

Yeast-free puff pastry (ready-made, defrosted) - 500 g
Curd 9% - 200 g
Hard cheese - 200 g
Egg - 1 pc.

Prepare ingredients for puff pastry buns with cottage cheese and cheese.

How to make puff pastry buns with cottage cheese and cheese: Lay out the dough. Cut out circles (with a glass, a mug, etc.). Do not discard dough scraps.

V silicone mold lay out all the circles of dough.

Grate the cheese.