Perfect cheese-filled puff pastry croissants every time

Cheese and sweet fillings bring to mind the best sweet buns. However, yeast dough requires planning for rising and baking time. I make these sweet treats much faster-using puff pastry. However, I pay attention to the proportions to ensure the entire preparation is firm and nothing melts away.

Puff pastry and sweetened white cheese is an ideal combination that can turn ordinary croissants into a true culinary hit. A common problem when making such cookies is leaking filling. With our recipe and proper proportions, you will never have this kitchen mishap again.

Before the cookies go into the oven, you need to prepare the proper filling. The density of the filling is crucial: the cottage cheese should be well-drained of excess water. You can also use cream cheese for a more cohesive consistency. The amount is also important: use smaller portions of the filling to avoid overflowing. It is better to have less inside the croissant than an excess that will leak out. Securing the edges: secure the edges of the puff pastry well. You can use a fork to press the edges firmly. With these tips, you will prepare perfect cheese-filled croissants that not only look beautiful but also taste delicious. Also, check the ingredients of the puff pastry—too little butter may indicate a counterfeit product, and then there will be no nice and tasty dessert.

A tasty addition to this dough is a sugar coating in which we coat the cookies before baking.

Ingredients:

                          
• 200 g of puff pastry,
• 200 g of semi-skimmed cottage cheese,
• 40 g of powdered sugar,
• 1 egg yolk,
• half a teaspoon of vanilla extract,
• 1 egg for brushing,
• 3 tablespoons of sugar for coating.

Preparation:

                  
1. Cheese filling: in a bowl, mix the cottage cheese with powdered sugar, egg yolk, and vanilla extract. Stir until the mixture is smooth and uniform. It is key that the filling is not too runny, which will prevent it from leaking during baking.
2. Puff pastry: unroll the puff pastry and cut it into squares. Each one should be large enough to easily wrap the filling.
3. Forming the croissants: place a teaspoon of the cheese filling in the middle. Fold the corners, creating envelope-like cookies. You can also simply wrap them as a pouch or croissants. Make sure the edges are well-sealed to prevent the cheese from leaking during baking.
4. Brushing with egg: transfer the croissants to a baking sheet lined with parchment paper. Beat the egg and brush it on the croissants, which will give them a beautiful golden colour after baking. Sprinkle or coat with sugar.
5. Baking: bake the cookies in an oven preheated to 200°C for 15–20 minutes, until they are golden and crispy.