Cottage Cheese Puff Pastry

This cottage cheese puff pastry recipe is simple, adaptable, and perfect for breakfast, brunch, or a light dinner. The filling is creamy with a slight tang, while the puff pastry bakes up golden and crisp.

You can make this as hand pies, pinwheels, or a large savory tart.

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Ingredients

For the Pastry

• 1 sheet frozen puff pastry, thawed (about 8–10 ounces)

• 1 egg (for egg wash)

• 1 tablespoon water

For the Cottage Cheese Filling

• 1 cup full-fat cottage cheese (drained if very watery)

• 1/4 cup shredded mozzarella or cheddar (optional, for richer flavor)

• 1 tablespoon grated Parmesan (optional)

• 1 small egg

• 1 tablespoon chopped fresh chives or green onions

• Salt and black pepper to taste

Optional add-ins:

• 1/4 cup sautéed spinach (well drained)

• 2 tablespoons finely diced cooked bacon

• 1 tablespoon fresh dill

• Pinch of garlic powder

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Step-by-Step Directions

Step 1: Preheat the Oven

Preheat oven to 400°F (200°C).
Line a baking sheet with parchment paper.

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Step 2: Prepare the Filling

1. If your cottage cheese is watery, drain it using a fine mesh sieve for 10–15 minutes.

2. In a bowl, mix:

   • Cottage cheese

   • Shredded cheese (if using)

   • Parmesan (if using)

   • Egg

   • Herbs

   • Salt and pepper

3. Stir until well combined. The mixture should be thick but spreadable.

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Step 3: Prepare the Puff Pastry

1. Lightly flour your surface.

2. Roll out the thawed puff pastry slightly to smooth the seams.

3. Cut into:

   • 6 squares for hand pies, or

   • Leave whole for one large tart.

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Option 1: Cottage Cheese Hand Pies

1. Place 1–2 tablespoons of filling in the center of each square.

2. Fold into a triangle or rectangle.

3. Press edges with a fork to seal.

4. Brush tops with egg wash (1 egg + 1 tablespoon water whisked together).

5. Cut a small slit on top for steam.

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Option 2: Cottage Cheese Puff Pastry Tart

1. Place the full sheet on the baking tray.

2. Score a 1-inch border around the edges (do not cut all the way through).

3. Spread filling inside the border.

4. Brush edges with egg wash.

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Step 4: Bake

Bake for 18–25 minutes, or until:

• Deep golden brown

• Puff pastry fully risen

• Filling set in the center

If browning too quickly, loosely tent with foil.

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Step 5: Cool Slightly Before Serving

Let rest 5–10 minutes before serving.
The filling will firm up slightly as it cools.

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Flavor Variations

Sweet Version

Replace herbs with:

• 2 tablespoons sugar or honey

• 1/2 teaspoon vanilla

• Lemon zest

Top with powdered sugar after baking.

Mediterranean Style

Add:

• Feta instead of mozzarella

• Spinach

• Dill

• Cracked black pepper

Breakfast Version

Add:

• Cooked sausage crumbles

• Sharp cheddar

• Chopped green onion

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Storage & Reheating

• Store in refrigerator up to 3 days.

• Reheat in oven at 350°F for 8–10 minutes.

• Avoid microwaving if you want to keep the pastry crisp.