Our website uses cookies so that we can provide you a better online experience and service;
by continuing, you agree to our use of cookies in line with our Privacy Statement
Close

Cottage Cheese – The Forgotten High Protein Food?

Here is another delicious recipe using cottage cheese as one of the ingredients. Most kolaczki, kolacky, kolachi, kolachy or kolache dough uses either sour cream or cream cheese as the dairy source. Here is one using cottage cheese. This supposedly makes nice flaky dough much like a puff pastry, although I have never tried it. If you decide to make one of the recipes contained in my newsletter, e-mail me and let me know how you liked it or how it turned out for you.

Cottage Cheese Kolache Pastries

Ingredients:

  • 2 cups all-purpose flour
  • 8 oz. (or two sticks, or 1 cup) cold butter
  • 8 oz. (1 cup) small curd cottage cheese
  • Fruit filling, or cheese filling, or nut filling of your choice

Combine all of the ingredients in the order listed above into a mixing bowl. Mix well with a hand mixer. Pour the “batter” into a 9” x 13” glass baking dish. Bake at 400F for 15-20 minutes until golden brown. Cut into squares, serve, and enjoy!

Refrigerate dough: 3 hours

Bake time: 20 minutes

Prep time: 20 minutes

Yield: 36 – 42 kolache cookie pastries

In a large bowl, cut the butter into the flour as you would do for pie dough. Add the cottage cheese and mix lightly until the cottage cheese is smoothed down and the dough is workable. Divide the dough into 2 equal portions, wrap it in plastic wrap and refrigerate it for 3 hours. Take the dough from the refrigerator and roll it out to 1/8” thickness on a lightly floured surface. Preheat the oven to 375F. Cut the dough into 2.5” squares and place the squares on a greased cookie sheet, spacing them 1” apart. Place a half to 1 teaspoon dollop of your favorite fruit filling or nut mixture onto the dough square, and bring the two opposite corners to the center and overlap or pinch them together.

Bake for 20 minutes until they are a light golden color on the bottom. Cool on a wire rack. Dust them with confectioners’ sugar and serve. Store them in an airtight plastic container for the best shelf life.