Puff pastry perfection: Easy cheese-filled croissants without leaks

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 pastries is leaking filling. With our recipe and proper proportions, you will never have this kitchen mishap again.

Before the pastries go into the oven, you must 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 essential: use smaller portions of the filling to avoid overflowing. Having less inside the croissant is better 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 look beautiful and 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, which we coat the pastries with before baking.

Ingredients:

• 200 grams of puff pastry,
• 200 grams of semi-skimmed cottage cheese,
• 40 grams 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 pastries. You can also simply wrap them as a pouch or croissants. Ensure 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, giving them a beautiful golden colour after baking. Sprinkle or coat with sugar.
5. Baking: bake the pastries in an oven preheated to 200°C for 15-20 minutes until they are golden and crispy.