Puff with cottage cheese dough

- 500 g puff pastry yeast;
- 300 g of cottage cheese 5-18% fat;
- 1 chicken egg and yolk;
- 2-3 tbsp raisins;
- 2 tsp flour;
- 1 sachet of vanilla sugar (10 g);
- 4 tbsp white sugar;
- 1 lemon (zest);
- 0,5 teaspoon of salt;
- vegetable oil.

Do not defrost the puff pastry too much, otherwise it will be sticky. Also, when baking puff can not rise and get hard.
Remove the dough from the freezer half an hour before rolling out. Pour the raisins with boiling water and leave for 15 minutes. Mix the curd with two kinds of sugar, a pinch of salt and grated lemon peel. Strain the infusion with macerated berries, roll them in flour and put in the filling along with whipped into foam egg. All carefully stirred until a uniform distribution of the components.

Roll out the dough sheets to a thickness of 5 mm. Carefully cut them with a sharp knife into equal number of parts. Put half of the resulting rectangles 1 tbsp cottage cheese mixture and lightly moisten the edges with water. Make 3-4 short cut across the Central line of the remaining tortillas and cover with their stuffed counterparts. Swipe the back of a spoon along the edges raw puffs to stick together, or press with your fingers.

Do not open the oven until the puffs are baked. Watch the process through glass.
Preheat the oven to 180oC. Cover a baking sheet with parchment paper and generously RUB it with vegetable oil. Spread it on raw dough, leaving 2-3 cm between them, Brush the egg yolk with a cooking brush. Cook puff with cheese 25 minutes.

Puff with cottage cheese made from unleavened dough

- 500 g puff unleavened dough;
- 250 g of cottage cheese;
- 1/2 of lemon;
- 1 sachet of vanilla sugar;
- 4-6 tablespoons of sugar;
- 1 chicken egg;
- 2 tbsp powdered sugar.

Mash the cheese with a fork with vanilla and regular sugar. Peel the lemon, remove seeds, chop citrus pulp in a meat grinder or blender and add to the stuffing and stir all very carefully.

Roll out thawed puff pastry and cut it into square pieces with a size of 10x10 cm and a thickness of 5-7 mm. the Middle of each first sheet prepared in the previous step with the mixture and cover with each passing second.

Whisk the egg with a whisk and abundantly moisten the flaky rolls. Bake them in preheated to 180oC oven for 20 minutes, cool and sprinkle
through a strainer powdered sugar. Prepare to the tasty cakes and fragrant tea.