Warm & Buttery Honeycomb Pastry

Warm & Buttery Honeycomb Pastry

This recipe is borrowed from the Culinary Vegetable Institute located in Cleveland, OH. It’s great for breakfast, lunch, dinner, dessert- well- anytime! Thanks so much for this one C.V.I. team!

Cottage Cheese Pastries

1 Sheet of pastry (This should be 10 by 15 inches)

1/3 Cup of melted butter

1/2 Cup of flour for rolling out the dough

1 Cup of cottage cheese

Dash of kosher salt

According to the Cleveland Culinary Vegetable Institute, prepare the puff pastry by rolling it out to about twice its original size. Follow by brushing on a light layer of the melted butter, before spreading on one-third of a cup of cottage cheese over half of the pastries surface. Fold the pastry over so that it forms a square with the cottage cheese in-between.

Do this a total of three times, spreading the butter and cottage cheese before each time you roll the dough into a rectangle and fold over.

“After the final turn, roll the dough focusing on an even square that is consistent in depth, approximately 3/4 to 1 inch. If needed, trim the edges to an even square. Brush a final layer of melted butter to the surface of the dough,” writes the Culinary Vegetable Institute.

You can slice this square into approximately 12 strips and then line them on a baking sheet. Bake for approximately 16 minutes, or until the pastry is nice and brown.

To prepare the fruit filling, simply stew your favorite berries or fruit, such as strawberries or cherries, over a low flame for about 5 to 7 minutes. Drain the fruit and use the remaining liquid to cook with.

To make the cottage cheese mixture, take 3 cups of cottage cheese and mix with:

1/4 Cup olive oil

2 Teaspoons kosher salt

1/2 Teaspoon white pepper

According to the Culinary Vegetable Institute, after mixing these ingredients together, place them in an air-tight container.


“Using warm shallow bowls, spoon a light layer of the fruit juice at the bottom of the bowl,” instructs the Culinary Institute. “Place the warm pastries on the juice. Top the well of the pastry with a spoonful of cottage cheese. Distribute your fruits among the flaky crust and top with a drizzle of honey or the sliced honey comb (see below). Top with a touch of herbs and blooms from your herb garden and enjoy.”


Placing the Honeycomb

With a sharp knife, you can cut across the honeycomb so that the cells containing the honey are exposed. According to the Culinary Vegetable Institute, you can allow this fresh honey to drizzle across your fruit bowl.


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