Wow, sucks to be these Cottage Cheese Pufflets. On any other week, I’d make them and think, “Hey, those were pretty good. The dough was ridiculously soft and finnicky, and they could have been flakier, but overall they were pretty solid.” However, the Pufflets (which, by the way, will be my next band name) had the unfortunate luck to follow on the heels of the Flaky Apple Turnovers, a truly excellent pastry.
Sadly, these just could not compare to the turnovers. In form they’re practically identical–a tangy, slightly sweet, flaky dough folded over a fruit filling–in this case, homemade strawberry preserves. This dough had cottage cheese blended into the butter, which is something I had never heard of, and I’m cottage cheese’s #1 fan. In fact, I could go for some cottage cheese pancakes right now. But pastry dough? That’s a new one to me.
In contrast to the low-maintenance turnover dough, THIS dough required multiple extended chilling times, kid gloves, shiatsu massage, and a snack of peeled grapes before it would consent to being handled. And even then, I felt like I was gambling every time I touched it and tried to persuade it to enclose just one more spoonful of dough. Diva!
And after all the babying of the dough, the cookies were…good. Tasty. But certainly not worth the time and effort, when I could whip up a batch of flaky apple turnovers and have time leftover for re-watching Glee for the 100th time (yesssss!). Sorry, pufflets. Maybe next time you’ll follow, like, Spam Snickerdoodles or something, and you’ll be extra-tasty in comparison.