I often write blog entries in my head while I cook. While I was rolling out the dough and forming these pufflets, I was planning to tell you that I do not recommend this recipe. That it was my least favorite Dorie Greenspan recipe so far. That the dough was impossible to work with. (I was also thinking: God [bleep] damn it, this stuff [bleep] sucks, give me a [bleep] break.)
In other words, the dough was really sticky. It’s a mixture of pureed cottage cheese, butter, flour, and just a bit of sugar. It wasn’t very sweet, and honestly, just didn’t taste all that great as dough.
After the dough is chilled, it’s rolled out, cut into squares, filled with jam, folded to enclose the jam, and baked. And this is where I was getting so frustrated, because the dough was so. darn. sticky. The whole thing was turning into a mess, so I baked the few I’d formed and threw the rest back in the fridge to worry about later.
But then when I ate one, I changed my tune entirely! They’re so good! The crust does puff up and get really light, and it’s a good thing it isn’t too sweet, because of course the jam provides plenty of sweetness.
The resulting treats are just too good to give up on this recipe because of the sticky dough. I think the best advice is just to leave yourself plenty of time while working with the dough to refrigerate it as soon as it gets sticky. Dorie doesn’t recommend a chilling time between rolling the dough flat and forming the pastries, but I really think it’s best to add one, probably about an hour long. With that in mind, I think these will be a lot easier to work with.
Jacque has the recipe posted for Tuesdays with Dorie. I didn’t make any changes, but I did find that marmalade (the same ginger zucchini marmalade I used on the brioche tart) didn’t leak nearly as much as the raspberry jam I also used.
One year ago: Pan-Seared Steak with Red Wine Pan Sauce