Oh, cottage cheese pufflets. You sounded so promising. Sweet jam spread between a tart and tangy cottage cheese dough, baked and puffed to perfection. I had high hopes.
The end result, however, was an exercise in frustration.
This dough was soft and sticky. And I do mean soft. I have never had to refrigerate a dessert so many times before in the midst of its preparation.
Here's how you do it (at least, here's how I did it): Make the dough, refrigerate it. Roll out the dough, refrigerate it because it's too soft. Roll it out again. Start to cut it into circles. Refrigerate. Cut some more. Refrigerate the remaining dough. Place the cut out circles in the freezer to save time. Bring them out after the oven has preheated and dab on some strawberry-raspberry jam, then fold over and seal the dough. Except, oops, a new Mad Men episode is on! Come up to bake them during the first commercial break and find them completely soft again. Pop them in the freezer for a few minutes. Come up in the middle of Mad Men (sigh) and pop them in the oven. Watch the jam leak like crazy, and watch the dough puff up beautifully.
Alas, it was not a very happy time in the Kait's Plate kitchen while these were being made. The end result was quite delicious - puffy, crispy, with just the right amount of sweetness from the jam. The next day, however, they had softened considerably and lost their perfect texture.
Although the end result was fantastic, I don't think it was worth the overall effort. Sorry, Dorie! Thank you to Jacque of Daisy Lane Cakes for choosing this recipe. Although its preparation was quite taxing, I'm happy I at least got to taste the delicious result.