This week’s TWD was chosen by Jacque of Daisy Lane Cakes: cottage cheese pufflets! Ok – moment of honesty: before I even looked at the recipe my first thought was “ewwww, cottage cheese!” I’m really not a cottage cheese fan so the cottage cheese pufflets didn’t exactly excite me. On top of that, there was a lot of discussion over on the P&Q’s and on Twitter about the dough for the pufflets being fussy. Since the dough for the turnovers last week gave me fits, I didn’t relish the thought of struggling again this week. All that said, the recipe was easy to scale down (I made 1/4) so I figured why not at least give it a shot.
The results reminded me why I wanted to be a part of this group. I’ve flipped through Dorie’s book a million times and never once have I noticed this recipe so it’s likely I would never have tried it, but I ended up loving it! I kept the dough well chilled and really didn’t find it any more difficult to work with than other pastry dough. Instead of rolling it out between wax paper or plastic wrap, I just went with a really well floured counter. Instead of cutting the dough into squares, I made circles with a 2 1/2-inch cookie cutter and I filled half of my pufflets with Nutella and half with blueberry preserves. For reasons that aren’t entirely clear to me, some of my pufflets got really puffy in the oven and some stayed fairly flat. They were, however, all really flaky and delicious! The dough isn’t too sweet so it worked well with both the Nutella and the blueberry preserves and I really couldn’t pick a favorite. I’m planning to use the leftover cottage cheese to make these again with different fillings too!