Cottage Cheese Buns with Blackcurrant Jam
These easy cottage cheese buns are made with flaky puff pastry, creamy cottage cheese, tart blackcurrant jam, and fresh lemon zest. A simple sweet pastry that's perfect with tea or coffee.
Ingredients
- 1 sheet yeast-free puff pastry about 400 g
- 230 g soft cottage cheese
- 1 tbsp powdered sugar plus more to taste
- 3 tbsp blackcurrant jam
- Zest of ½ lemon
- 1 egg yolk
- 1 tbsp milk
- Powdered sugar for serving
Instructions
- Preheat the oven to 190°C (375°F). Line a baking sheet with parchment paper.
- Mix the cottage cheese with powdered sugar until creamy. If your cottage cheese is grainy, blend it until smooth.
- Divide the puff pastry into two equal pieces. Roll each piece into a similar-sized rectangle on a lightly floured surface.
- Spread a thin layer of blackcurrant jam over one rectangle and sprinkle with lemon zest. Spread the cottage cheese mixture evenly over the top.
- Cover with the second pastry rectangle and gently press down. Cut into 8 long strips.
- Twist each strip several times, then coil it around itself to form a round bun. Tuck the end underneath.
- Place the cottage cheese buns on the prepared baking sheet. Mix the egg yolk with milk and brush over the tops.
- Bake for 20–25 minutes, until puffed and golden brown.
- Let the buns cool slightly, then dust with powdered sugar before serving.
Notes
Keep the puff pastry cold so the buns bake up crisp and flaky.
Use a thick jam to prevent too much filling from leaking out.
Raspberry, cherry, blueberry, or apricot jam can be used instead of blackcurrant.
Add a little more powdered sugar to the cottage cheese if you prefer a sweeter filling.