Detailed step-by-step recipe with photos: Step 1
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Prepare the ingredients. Remove the dough from the freezer 1-2 hours in advance, depending on its size, so that it thaws evenly and comes to room temperature.
Cold dough breaks and rolls out poorly, and too warm dough becomes sticky, so watch the thawing time.
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Step 2
Carefully break the eggs. Separate the whites into a clean, dry bowl. Transfer the yolks to two different bowls or cups.
Set aside one for greasing the dough before baking, the second will be added to the curd filling.
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Step 3
Place the cottage cheese in a separate bowl, add the required amount of sugar and add one yolk. Take an immersion blender and pulse the mixture in short bursts until smooth.
If you don’t have a blender, rub the cottage cheese through a sieve or mash thoroughly with a fork until smooth. The mass should be smooth without lumps.
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Step 4
Beat the whites with a mixer at medium-high speed for 5-7 minutes until the whites become stiff and hold their shape.
The bowl and beaters must be completely clean and dry — moisture or fat will prevent the egg whites from whipping.
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Step 5
Pour the whipped whites into the curd mixture. First add a third of the whites and gently stir with a spatula, then add the remaining whites and gently stir from bottom to top to maintain airiness.
Do not stir vigorously, otherwise the whites will sag and the filling will become heavier.
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Step 6
Wash the lemon well with warm water and dry. Use a fine grater to remove only the bright outer zest (without the bitter white part). Add the zest to the curd mass and mix gently.
Taste the filling and add a little sugar if necessary.
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Step 7
Dust the work surface with a little flour to prevent the dough from sticking. Roll out the layer evenly to a thickness of approximately 5-7 mm, then the Hungarian cheesecakes will be soft, but not too thin. Using a sharp knife or roller cutter, cut the dough into equal squares.
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Step 8
For each square of dough, place about a tablespoon of curd-protein filling, leaving free space around the edges so that there is something to pinch.
Do not add too much filling as it may leak out during baking.
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Step 9
Fold and join opposite sides of the square over the filling to create a “pouch” shape. Carefully press the corners with your fingers to prevent them from opening during baking.
If the dough is sticky, lightly moisten your fingers with water or sprinkle with flour, but do not overdo it.
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Step 10
Also form the remaining cheesecakes from the remaining dough and filling.
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Step 11
Preheat oven to 180°C. Cover a baking sheet with parchment. Place the cheesecakes at a distance of 3-4 cm from each other so that they do not stick together during baking. Beat the remaining yolk and carefully brush the surfaces of the puff cheesecakes with a pastry brush, this will give a beautiful golden brown crust.
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Step 12
Place the baking sheet in the preheated oven on the middle level. Bake for 15-25 minutes depending on the size and thickness of the dough.
Be guided by the color — the top should become golden and the filling should set slightly. Allow the items to cool for 5-10 minutes on the baking sheet before transferring.
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Step 13
Hungarian puff pastry cheesecakes with curd filling are ready! After cooling, carefully sprinkle with powdered sugar through a strainer or decorate with fresh berries/slices of seasonal fruit. Serve slightly warm, then the filling is especially tender, but they are also delicious cold. Bon appetit!
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