When I read the name for these little treats, I pictured a savory, rustic looking ball containing whole cottage cheese. The recipe had caught my eye several times while perusing The Book, and every time, I read Dorie's words with surprise. She says that she had the recipe for these in one of her first kitchen notebooks, and that the only note next to them was "delicious". Honestly, even that endorsement by Dorie wasn't enough to make me read through the recipe - if I had I would have found out that they are actually refined little jam-filled triangles. I don't love cottage cheese, and couldn't imagine it in a baked good. It was not with a lot of excitement, then, that I set out to make them. I should have had more faith in Dorie...
I read on the TWD P&Q that people were having a lot of trouble with their dough. It was sticky, soft and finicky, it needed multiple refrigerations, etc... I decided to drain most of the liquid out of my cottage cheese in order to hopefully combat these problems. Well, it must have worked, because I found the dough really easy to work with, and not unusually sticky at all.
I replaced the sugar in the dough with agave, and filled my pufflets with sugar-free sour cherry jam. If you don't know this already, I have never given my almost 3 year old son refined sugar, so whenever I am making something that I would give him were it sugar-free - basically anything that isn't chocolate - I make it that way.
They pufflets came out of the oven golden, puffed and looking quite yummy!
These were not my favorite jam-filled treats - I would rather have a rugelach any day - but they were pretty tasty, and my son loved them. What more can I ask?
The pufflets were chosen by Jacque of Daisy Lane Cakes, where you can find the recipe for them. To see how everyone else's pufflets turned out, look here.
Also, I'm having a giveaway to celebrate my 100th post. Details are here.