Cottage Cheese Pocket Tarts Czech
Transport yourself to the heart of Czech baking with these irresistible Cottage Cheese Pocket Tarts. Perfectly flaky dough, made with a sublime blend of butter, cream cheese, and a hint of salt, is filled with a lusciously creamy cottage cheese mixture that's lightly sweetened with powdered sugar and infused with vanilla. Add raisins for an optional burst of sweetness and texture. These charming pastries are folded into delicate pockets, brushed with an egg wash for a golden finish, and baked to perfection. A final dusting of powdered sugar adds a touch of elegance, making these tarts a delightful treat for breakfast, dessert, or an afternoon indulgence. Easy to prepare and brimming with Old-World flavor, this Czech recipe is a true celebration of comfort and tradition.
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Recipe Information
Ingredients
- 300 grams All-purpose flour
- 200 grams Unsalted butter
- 100 grams Cream cheese
- 1 teaspoon Salt
- 1 whole Egg yolk
- 250 grams Cottage cheese (full fat, pressed to remove excess moisture)
- 60 grams Powdered sugar
- 1 teaspoon Vanilla extract
- 50 grams Raisins (optional)
- 1 whole Egg wash (1 egg beaten with 1 tablespoon of water)
- 10 grams Powdered sugar (for dusting)
Instructions
In a large mixing bowl, combine the all-purpose flour and salt. Add the cold unsalted butter and cream cheese, then use your fingertips or a pastry cutter to blend until the mixture resembles coarse breadcrumbs.
Add the egg yolk and mix until the dough just comes together. Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
Prepare the filling by combining the cottage cheese, powdered sugar, and vanilla extract in a bowl. If using, stir in the raisins. Set aside.
Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper.
Roll out the chilled dough on a floured surface to about 3-4mm thickness. Cut the dough into 10x10cm squares.
Place about 1 tablespoon of the prepared cottage cheese filling in the center of each square.
Fold the corners of the square towards the center, overlapping slightly to form a pocket. Pinch gently to seal.
Place the tarts on the prepared baking sheet and brush each tart lightly with the egg wash.
Bake in the preheated oven for 20-25 minutes or until golden brown and puffed.
Remove the tarts from the oven and allow to cool on a wire rack.
Dust the cooled tarts with powdered sugar before serving. Enjoy!
Nutrition Facts
Calories |
3706 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 229.1 g | 294% | |
| Saturated Fat | 128.2 g | 641% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 957 mg | 319% | |
| Sodium | 3710 mg | 161% | |
| Total Carbohydrate | 353.9 g | 129% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 110.7 g | ||
| Protein | 76.8 g | 154% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 471 mg | 36% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 1226 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
