This summer in Maine, I went to a Portland restaurant for brunch and ordered their house made cinnamon and sugar pop tart. It was so delicious, I’ve been searching for a homemade pop tart recipe ever since.
Now, I hear cottage cheese and I think, “Oh, please. Give me something I can work with here.” Cottage cheese brings to mind stark deprivation diets and my grandmother’s second husband, Isaac. A quirky guy, he wore Birkenstocks and Buddy Holly glasses, and I remember him always with a tub of cottage cheese in his hand and bits of dried cottage cheese in his beard. No way could a recipe with cottage cheese in the title rival something as self-consciously playful as a pop tart.
But as soon as these little pufflets came out of the oven, I could see they were going to be tender, sweet, and fruity. I added some glaze, sprinkles, and took a bite. Yup, these are pop tarts all right (minus the cardboard texture, high fructose corn syrup, and scary preservatives of the store-bought original, naturally).
I loved hearing my 4-year-old running through the house saying, “Can I please have another raspberry pufflet?” So perhaps I’ll just call these ‘house made raspberry pufflets.’ Whatever the name, try these for breakfast. You won’t be disappointed.
A word about the dough. It comes together easily in the food processor, but it’s finicky and sticky. If you pack it into a 1-gallon freezer bag and roll it out to the edges before chilling, it keeps a perfect square shape. Still, if the dough gets too soft, warm, and hard to roll, put it back into the refrigerator to firm it up a bit more.