Tuesday, April 13, 2010


My friend Peri served these as an appetizer at our last visit with her family.  She took the recipe from one of her friends at a visit.  I served it as an appetizer for friends last weekend who also asked for the recipe.  I guess this is one of those favorites passed on from friend to friend.  I am sure everyone will add their own touch.  For example, I added the sesame seeds as they were not in the original recipe.  I may even try this with half the butter replaced with plain yogurt for more "healtier" version.  Mix of shapes like stars, circles and hearts or sizes may also be good for fun variations.
2 cups butter (500 gr)
2 cups pressed cottage cheese (see the picture below)
1 teaspoon salt
2 cups flour (500 gr)
1 egg yolk
Sesame seeds for the top (optional)

  • If butter is room temperature, then just mush it together with all of the ingredients.  If out of the fridge, you can grade it first into the flour.
  • Add in salt.  Please be careful with the salt.  If you are using unsalted butter, you will need 1 teaspoon but if you are using salted butter, you'll need to reduce salt.  Add in the cottage cheese.  You'll get a nice soft dough.
  • Roll out to 1.5 cm sheets and cut into shapes with small cookie cutter
  • Put on a cookie sheet lined with cooking paper and cover with plastic and leave in the fridge overnight.
  • When ready to cook, prepare egg yolk glaze by separating the yolk from the white and mixing it with a teaspoon of cold water.
  • Remove plastic.  Glaze puffs with the egg yolk glaze.  Sprinkle sesame seeds.
  • Cook at 350 for 15 to 20 minutes until they are golden brown 

1 comment:

  1. came through foodie blogroll.the puffs looks so yummy..
    i used to prepare egg n vegetable puffs..this one is also a good choice..
    happy blogging..
    whenever u get a chance visit my blog also