Cottage Cheese Pufflets

Apparently Dorie knows a lot of divas. She previously introduced us to the egg divas and with this recipe we meet the dough diva! If it gets too warm you might want to put it back in the refrigerator? Where did that if come from? Were they saving the extra two characters from the word when?

Roll it to an eighth of an inch? Are you serious? When I got my dough someplace close to that thickness it started to melt! I ended up with giant cookies. Well, giant turnovers. My brother wanted to know what the difference was between these and my apple turnovers. I told him these were full of marmalade and the turnovers were full of chopped up fresh fruit!

Once baked - and the behemoths took considerably longer than the time Dorie suggested - what a shocker - they were divine to taste. I filled mine with pink grapefruit marmalade - it was remaining from the French Yogurt Cake. It was an excellent pairing with that delicate (yet frustrating) dough.

I still have half the dough left and I am going to try baking up a few smaller cookies tonight - and freezing some for baking later. I am hoping to develop a technique for working with the dough. The cookies, once baked, are just great. I don't mind having to take a lot of time to prep my ingredients or giving them a lot of resting time, but I do ultimately have to be able to manipulate the dough somehow and this dough was just a nightmare for me. I ended up with free form shapes that I was pressing together at will. I was hoping the seams would hold and praying that the tops would cook before the bottoms burned. That is not my version of a successful technique - it certainly isn't one I plan to repeat intentionally if I can help it!

Assuming I can figure out how to work with the dough without pulling my hair out, I will definitely add these cookies to my rotation. Otherwise they will simply be an interesting experiment that gets pulled out only for very special persons.

This recipe was selected by Jacque of Daisy Lane Cake and the recipe is posted there. It is also, as always, available in Baking From My Home to Yours. A book without which, I have decided, no baker's kitchen is complete.