Usuba
Puff pastry with cottage cheese and thyme sauce
Crispy puff pastry with a delicate filling of cream cheese, vanilla, and rose water. The hot air of the air fryer instantly browns the pastry while keeping the filling juicy. Served with an aromatic lemon-thyme sauce.
- Total
- 30 min
- Standard serving
- 91.1 g
Ingredients
Total 14
Instructions
- 1
Step 1
Prepare all ingredients for cooking.
- 2
Step 2
Mash the cream cheese with a fork. Add powdered sugar, vanilla paste, and rose water. Mix until smooth.
- 3
Step 3
Cut each sheet of dough into nine squares and roll out slightly. Spread 2 teaspoons of filling diagonally on each square, leaving 1.5 cm from the edges. Fold one corner of the dough diagonally to cover the filling. Carefully wrap the opposite corner and press lightly.
- 4
Step 4
Brush the envelopes with beaten egg.
- 5
Step 5
Lightly spray the air fryer basket with oil. Arrange the envelopes 2 cm apart from each other. Cook at 180 degrees for 10–12 minutes until golden brown.
- 6
Step 6
In a saucepan, mix 100 ml of water, sugar, a sprig of thyme, zest and juice of half a lemon. Bring to a boil and simmer over low heat until the sugar dissolves.
- 7
Step 7
Dilute the starch with 1 tablespoon of cold water. Pour into the saucepan, whisking vigorously.
- 8
Step 8
When the sauce thickens, remove it from heat and strain.
- 9
Step 9
Place the finished pastries on a cooling rack and let them cool slightly.
- 10
Step 10
Serve the pastries with lemon sauce.
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