Make this in the food processor and turn it into Danish pastries, a filled coffeecake or whatever catches your attention. Make sure you chill it well or the butter will seep out during baking. This dough is very easy to handle.
| 1 cup flour |
| 1 stick (1/2 cup) cold butter |
| 1/2 cup real cottage cheese, not the low-fat version |
| 1 tsp. vanilla |
Cut cold butter into little cubes. Place flour in processor. Add butter cubes and pulse until pea size. Add cottage and vanilla, blend JUST UNTIL IT STARTS TO FORM A BALL. Do not over blend! Wrap in plastic wrap and chill for 1—2 hrs. This is a small recipe, so double if you like.
Coffee Cake: Preheat 375F.
| 1 recipe mock puff pastry |
| 1 can Solo Almond pastry filling or your favorite* |
| 1 egg, beaten |
| 1 tsp. Water |
| Topping: |
| 1/3 cup sugar |
| 1/2 tsp. Cinnamon |
| 1/4 cup sliced almonds |
Roll dough to a strip 12” x 9” on a floured pastry cloth. Spread filling down 3” length of the center. With a sharp knife or scissors, cut 1” strips on 12” sides to stop where the filling is in the center. Do this on both 12” sides. Criss-cross one strip from each side starting from top to bottom. It looks sort of like braiding. Combine egg and water and brush the top and sprinkle with the combine topping ingredients. Chill for 1/2 hr. and bake 25– 30 minutes or golden brown. Cool on a rack. Dust with powdered sugar at serving time, if desired or drizzle with a powdered sugar glaze. *Do not use jam as it will run out.