Cottage Cheese Pufflets

Giveaway from Whisk for a KitchenAid hand mixer and cookbook set! Yay!

So that’s it. Third year’s over. Simultaneously, my head just said both “already?” and “took long enough.” Does that every happen to you?

It was the first year of the rest of my clinical life. It was my first real exposure to the inner workings of a hospital. To the fine balance between the relationships between patients, doctors, nurses, therapists of all sorts, and social workers that ultimately determines outcomes, to the healthcare pitfalls in America. It was also my first chance to take something I had read about for years and apply my knowledge. To listen to a heart and hear a murmur and know deep within me that I actually hear it instead of just nodding along to an attending’s suggestion that one may be present. To spend time with a patient, figure out what’s going on, make suggestions to get to the bottom of it, treat, and see results. To feel as sense of responsibility for patients and in their care.

And now, at the end of a full year of surgery, internal medicine, pediatrics, ob/gyn, psychiatry, and family practice, I feel learned, matured, and TIRED.

VERY tired.

We have two weeks between third and fourth year, one of which is filled with classes at school but no required studying and one full week free. I’m ecstatic.

First order of business: Party. Check. Had one last night, made a very quick version of what ended up tasting like strawberry toaster strudel (read: puff pastry layered with strawberries, sweet cream made of cream cheese, whipped cream, and condensed milk, and a strawberry syrup of sugar, water, strawberry gelatin, and perhaps a splash of vanilla).

Second order of business: Bake. Check. Made these cottage cheese pockets of goodness. ‘Twas one of the best ideas I’ve ever had. Even though I had to wait a night and it was a two-part event.

Third order of business: Eat. Between me and Boy, we ate the entire (half) batch in an evening. I had originally intended to bring a dozen or so to my resident who is living a lowly existence of night float.. but given the circumstances (read: there are no more puffs), I will have to think of something else. Small price to pay for a stomach full of these bundles of joy.

Cottage Cheese Pufflets
adapted from Dorie’s Baking from My Home to Yours

This half-recipe makes about 30.

1/2 c (1 stick)  unsalted butter, room temperature
1 tbsp sugar
pinch salt
4 oz cottage cheese
1/2 tsp vanilla extract
2/3 c + 2 tbsp all-purpose flour
¼ cup thick preserves, marmalade or jam [I used blackberry preserves.]
Confectioner’s sugar, for dusting, optional

Cream butter and sugar together. [Dorie says to use a food processor. I just used my hand mixer.] Add cottage cheese and vanilla and mix some more until velvety and it looks like whipped cream cheese. Add the flour and pulse/mix just until blended.

Wrap dough and refrigerate anywhere from 3 hours to 3 days. [I spread it out in a freezer-sized plastic bag which made it easier to roll out later.] You can also freeze the dough for up to 2 months and defrost it, wrapped, overnight in the refrigerator if you so desire

For baking, preheat oven to 400F and line two baking sheets with parchment/silicone mats.

I suggest you roll the dough out between sheets of wax paper as it is very very sticky! Working with one half at a time, roll the dough out to 1/8 inch in thickness, preferably in a rectangular or square shape. If the dough gets too soft, stick it back in the fridge for a bit. Cut the rolled-out dough into 2-3 inch squares, dab on a tiny bit of jam, fold over, and seal the edges. Line up your little pufflets about 1/2 inch apart on the baking sheets. Poke a hole in the center of each as a steam vent. You can also flash-freeze the pufflets at this point in time and then bake them straight from the freezer at a later date with 2 extra minutes added on.

Bake each sheet for 10-12 minutes. Let cool a bit before eating as the jam inside is hot hot hot!


– Sharlene, MS4 (previously, MS3)

    Cottage Cheese Pufflets
    recipe courtesy of Dorie Greenspan’s BFMHTY *
    1 c unsalted butter, room temperature
    2 T sugar
    1/4 t salt
    8 oz cottage cheese
    1 t vanilla
    1 2/3 c flour
    1/4 c jam or fruit preserves
    powdered sugar for dusting
    1. Blend the butter, sugar and salt in a food processor until creamy. Add the cottage cheese and vanilla. Process another 2 minutes until the mixture is the consistency of whipped cream cheese. Add the flour and pulse until dough forms.
    2. Dump dough out onto a piece of plastic wrap. Shape into a rectangle, wrap and refrigerate at least 3 hours.
    3. Preheat oven to 400.** Roll dough to 1/8 inch thickness. Cut the dough into 2 x 2 inch squares (I used a circle cookie cutter because it was easier). Add a dab of jam to each square, slightly off center. Fold opposite corners together to form a triangle. Seal edges and poke a minute steam hole in the top.
    4. Bake on a parchment lined cookie sheet for 10-12 minutes. Cool on a wire rack and dust with powdered sugar once they’ve cooled a bit.


  1. Joanne Said:

    Congrats babe! That is so awesome! One more year to go…can you believe it?!?!?

    These cottage cheese pufflets look like the perfect way to celebrate. Along with some tequila of course. They look like they go really well with tequila 😛

  2. Sues Said:

    I seriously ALWAYS feel like that. Time flies, but then again it goes so slowly. How does that work?? Anyway, congratulations!

    These look like a fabulous snack 🙂

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