Farmer Cheese Sweet Pastries are delicious and easy to make. The puff pastry is filled with farmer's cheese and raisins.
Jump to:
Reasons to Fall for This Recipe
What are some of your weaknesses when it comes to food? Mine are the pastries. Bucharest, the place I come from, has pastry shops on every corner of the street.
These little bakeries make the best pretzels and pastries, and everyone enjoys them. It is impossible to walk on the streets of this busy city and not stop to buy at least one of these pastries.
I am bringing to you today a recipe close to my heart. I hope that if you try it, you will also fall in love with it. These pastries filled with farmer cheese and raisins are to die for.
Also, they are very easy to put together. Everything about these pastries is fantastic, from the flaky, buttery crust to the creamy center.
The recipe uses very simple ingredients and can be prepared from A to Z in about an hour. All you need is puff pastry, farmer cheese(which you can make at home), eggs, sugar, vanilla and some raisins if you like them.
If you cannot find farmer cheese or you don't want to make your own, you can replace it with ricotta cheese.
It doesn't have the same texture, but it is the closest one to the farmer's cheese.
How To Make The Farmer Cheese Sweet Pastries
Preheat the oven to 400F/200C.
Start by defrosting the puff pastry and bring it to room temperature. It takes about 40 minutes. (The puff pastry, in general, is easier to work with when it is still a little bit cold.)
Meanwhile, place the raising in a small bowl and add a little bit of rum and vanilla extract over them. Let them soak for about 10-15 minutes.
In a larger bowl, mix the farmer's cheese with the egg, sugar, a little bit of salt, the raisins you soaked in rum, and the zest from one lemon.
Mix well.
Prepare another small bowl where you break the other egg. Beat the egg well and set it aside. We will brush the pastries with the beaten egg before baking them.
Place the puff pastry sheet on a floured surface and cut it into squares.
There are different ways to fold pastries. There is no right or wrong, and the pastries will be equally delicious if they are shaped like a pocket, triangle, or something else.
One way to do it is by placing the filling in the middle of the square.
Using your fingers or a little pastry brush, brush the sides of a square with a little bit of egg.
Place another pastry square on top of the filling.
Grab a fork and seal the edges of the pastry to create a little pillow. Place it on a baking tray.
Another way of making the pastry is to fold the dough in the middle after putting a dollop of filling on one side. Seal the same with a fork, as I showed you above.
Basically, repeat the process until you finish the cheese mixture and the puff pastry. You should have about 24 pastries if you used only one square for each pastry or 12 if you used two squares for one pastry.
Place all the pastries on a baking tray and try not to crowd them too much.
As you can see, I even made a triangle just to show you different techniques.
Brush each pastry with the beaten egg.
Bake them at 400F/200C for about 17-20 minutes or until golden brown.
This was the result. Pretty handsome, right?
Sprinkle with powdered sugar, and serve them warm! Great for breakfast, great for taking to work or school, and just great for a snack.
I love them with a cup of hot coffee or tea.
Enjoy!
More recipes to love
9 Easy Recipes With Puff Pastry
Ham Cheese And Onion Puff Pastry Slab Pie
Ham And Cheese Puff Pastry Pockets
Romanian Spinach And Feta Cheese Pie
Romanian Spinach And Feta Cheese Pie
📖 Recipe
Farmer Cheese Sweet Pastries
Ingredients
- 17.3 ounces Puff Pastry 1 package with 2 sheets inside
- 8 ounces Farmer's cheese ricotta or cream cheese
- 1 large egg
- 4 tablespoons granulated sugar
- ¼ teaspoon salt
- ¼ cup raisins
- 1 tablespoon rum to soak the raisins
- 1 lemon (use the zest)
- 1 teaspoon vanilla extract
- 1 beaten large eggs for brushing the pastries
- powdered sugar for dusting the pastries
Instructions
- Defrost the puff pastry for about 40 minutes at room temperature.
- Place parchment paper on a baking sheet or a silicone baking mat.
- Preheat oven to 400F/200C.
- Place the raisins in a small bowl, pour rum and vanilla extract over,, and let them soak in the liquid for 10 minutes.
- In a medium bowl, mix farmer cheese, beaten egg, and raisins with rum and vanilla, sugar, and salt.
- Place the puff pastry sheet and cut it in squares on a floured surface, and put a dollop of the mixture on one side of the pastry.
- Fold and seal with the help of a fork. Repeat the process until you finish the cheese mixture and the puff pastry.
- Brush each pastry with a mixture of eggs.
- Bake at 400F/200C for approx. 17-20 min or until golden brown.
- Sprinkle with powdered sugar and serve warm or cold.
Video
Nutrition
Viktoria says
These look and sound amazing!! I'm so sad I don't have any puff pastry to try them RIGHT NOW!
Lia says
These are a must for the week-end 🙂 But I will make one tiny change : I'll soak the raisins in rum ,for some added flavor ! Thanks for sharing these recipes 🙂
The Bossy Kitchen says
Soaked raisins in rum sounds good to me! Have fun and enjoy them!
Jasmin says
My goodness! I am so happy I came across your blog! I love European recipes! I love how they have less sweetness and more flavour. European pastry shops are legendary, I so miss them!
The Bossy Kitchen says
I hope you make a recipe from here. Let me know what you chose! And thank you for visiting!:-)
Jasmin says
This recipe is delicious!
Cindy says
The filling recipe is exactly what my Polish Grandmother taught me to make to fill her Christmas pierogies!
And it is wonderful! I have also used it in blintzes. I cannot wait to try these!
The Bossy Kitchen says
Glad to hear that. This recipe is very Eastern European and I am sure many countries have a version of it! Enjoy!
Amy says
I'm going to make these for Thanksgiving morning. Do you think I could make them ahead and bake them 12 hours later in the morning? Thank you!
Gabriela says
Hi, while you can definitely assemble them in advance, I would not refrigerate them overnight. The cheese is moist and the pastry will get soggy. After assembling, place the pastries on a baking sheet lined with parchment paper and freeze them until solid, which should take about 1-2 hours. Once they're frozen, you can transfer them to a ziplock bag or an airtight container and keep them in the freezer.
On Thanksgiving morning, you don't even need to thaw them; just preheat your oven, place the frozen pastries on a baking sheet, and bake. You might need to add a few extra minutes to the baking time. This method will keep the pastries crisp and prevent the puff pastry from getting soggy. Happy baking!