This week's recipe was a real challenge. The pastry, which is made with butter, cottage cheese, and just a touch of sugar, is tender and tangy. It's the perfect counterpoint to its filling, a dab of sweet preserves. Like most things in life, it was worth the effort.
As the week unfolded, the chatter on the Tuesdays with Dorie site revolved around the various difficulties members were having with the dough. Undaunted by the warnings of brave bakers that ventured ahead of me, I opened the dough and began to roll like someone formally trained in the art of the pastry. Wow - it was the stickiest dough ever! I took the advice of one blogger who, when even waxed paper failed her, suggested using plastic wrap to prevent it from sticking to the rolling pin and countertop. Well, it worked, but not without a lot of coaxing, refrigerating, and even freezing. I wasn't able to roll it as thinly as the recipe indicates - a scant 1/8"- but the finished product was still a success. And I think using the pastry cutter made them really pretty. My trusted taster, gg, proclaimed them "amazing" and that's enough for me!
When I finish with the dough tonight, I'm going to make the squares a bit bigger to increase the jam to pastry ratio. I'm filling them with strawberry preserves with Grand Marnier mixed with a little blueberry all fruit. I really love that this recipe, like last week's apple turnovers, can be shaped and frozen for baking at a later date.
Thanks to Jacque of Daisy Lane Cakes for moving cottage cheese from lunch to dessert! Check out her site for the recipe, as well as her adventures in baking.
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