Ingredients
- 1 sheet puff pastry (thawed according to package instructions)
- 1 cup low-fat cottage cheese (blended completely smooth)
- 2 tbsp vanilla protein powder (or substitute with 2 tbsp Greek yogurt and a splash of vanilla extract)
- 2 tbsp maple syrup, honey, or a zero-calorie sweetener of your choice
- 1 large egg (beaten, for egg wash)
- 1 tsp lemon zest (optional, for brightness)
- Powdered sugar or a light drizzle of glaze (optional, for serving)
Instructions
1. Prep and Preheat
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Make the High-Protein Filling
- In a blender or food processor, blend the cottage cheese until completely smooth and creamy with no curds left.
- Transfer the blended cottage cheese to a bowl and mix in the vanilla protein powder, sweetener, and lemon zest until well combined.
3. Shape the Pastries
- Unroll your thawed puff pastry sheet on a lightly floured surface and cut it into even squares (usually 4 to 6 squares depending on size).
- Score a smaller square border inside each pastry square using a knife (about 1/2 inch from the edge), making sure not to cut all the way through. Prick the inner square a few times with a fork so it doesn’t puff up too much in the center.
4. Assemble
- Spoon a generous dollop of the high-protein cream cheese mixture into the center of each square, staying within the inner border.
- Brush the outer edges of the pastry with the beaten egg wash to give them a golden, glossy finish when baked.
5. Bake
- Bake in the preheated oven for 15 to 18 minutes, or until the puff pastry is puffed, golden brown, and crisp.
6. Cool and Serve
- Let them cool slightly on a wire rack. Dust lightly with powdered sugar if desired and enjoy your high-protein treat!
Nutritional Profile (Per Serving)
- Calories: ~210 kcal
- Protein: ~9g
- Carbohydrates: ~16g
- Fiber: ~1g
- Sugars: ~5g
- Fat: ~12g
- Saturated Fat: ~3g
- Sodium: ~170mg