When I figure out different uses for a basic recipe, I get really excited. For example, why have 10 recipes for Tomato Sauce if I can have 1 really awesome one that I use for almost every recipe that uses Tomato Sauce? I have a Buttermilk Pancake recipe that we simply adore. I don't need 7 more recipes for pancakes. I'll use my basic recipe and make variations, such as adding blueberries, etc.
Not too long ago, I shared a recipe of Quick Puff Pastry with you. I made Salmon Kulebyaka with it last time. I come to you today with another use for that wonderful dough -beautiful and delicious pastries with a sweet cheese filling. Isn't it wonderful that you can make both savory and sweet dishes from this dough?
Since I am a huge fan of farmer's cheese, that's what I prefer to use as a filling for many of the sweets that I bake. You can substitute ricotta cheese or cream cheese. Yum! Flaky, puffy, crunchy and with a creamy filling - that's my kind of dessert. It's surprisingly easy to put together too. One of my other favorite features of this recipe is that you can make the dough ahead of time and keep it in your refrigerator until you're ready to start rolling out pastries.
Ingredients:
1 batch Quick Puff Pastry
Filling:
1 package (7.5 oz) farmer's cheese
4 oz cream cheese
⅓ cup sugar, plus more for sprinkling on the pastries
1 egg
1 teaspoon vanilla
Pastry Topping:
1 egg plus 1 Tablespoon heavy cream for egg wash
sugar, for sprinkling on top of the pastries
approx 30-40 pastries
Make the quick puff pastry. You need to make it ahead of time because it needs time to chill. You can also use store bought puff pastry.
Preheat the oven to 400 degrees. Line a rimmed baking sheet with parchment paper.
Make the filling. Combine all the ingredients together. 
Lightly beat the egg and 1 Tablespoon of heavy cream for the egg wash and set aside. (You can also use 1 Tablespoon of milk or water instead of the heavy cream.)
On a floured surface, roll out part of the pastry dough into a rectangle. 
Cut the dough into 3 - 3 ½ inch squares. 
Fold each square into a triangle. Starting from the base of the triangle, cut through both layers of dough to form the shape of another smaller triangle, but don't cut through the top. 
Unfold the triangle and lift the two corners that are unattached, slipping one underneath the other and pull through.
Ta da! There you have it - a triangle twist. Really easy, right?
When you're rolling out the dough and shaping the pastries, work quickly. You definitely don't want the butter to melt. Place the dough that you aren't working with in the refrigerator. Place the formed pastries in the refrigerator also until they are ready to go in the oven.
Brush the edges of the pastries with the egg wash and sprinkle with sugar. Fill the center of the pastry with about 1 ½ - 2 teaspoons of the cheese filling. 
Bake on the prepared baking sheet in the preheated oven for about 25 minutes. 
You can also use jam, almond paste, or just substitute cream cheese instead of the farmer's cheese in the filling for these pastries. The possibilities are numerous.
Cheese Filled Triangle Twists
Ingredients
- 1 batch Quick Puff Pastry
Filling:
- 1 package 7.5 oz. farmer's cheese
- 4 oz cream cheese
- ⅓ cup sugar plus more for sprinkling on the pastries
- 1 egg
- 1 teaspoon vanilla
Pastry Topping:
- 1 egg plus 1 Tablespoon heavy cream for egg wash
- sugar for sprinkling on top of the pastries
Instructions
- Make the quick puff pastry. You need to make it ahead of time because it needs time to chill. You can also use store bought puff pastry.
- Preheat the oven to 400 degrees. Line a rimmed baking sheet with parchment paper.
- Make the filling. Combine all the ingredients together.
- Lightly beat the egg and 1 Tablespoon of heavy cream for the egg wash and set aside. (You can also use 1 Tablespoon of milk or water instead of the heavy cream.
- On a floured surface, roll out part of the pastry dough into a rectangle.
- Cut the dough into 3 - 3 ½ inch squares.
- Fold each square into a triangle. Starting from the base of the triangle, cut through both layers of dough to form the shape of another smaller triangle, but don't cut through the top.
- Unfold the triangle and lift the two corners that are unattached, slipping one underneath the other and pull through.
- Brush the edges of the pastries with the egg wash and sprinkle with sugar. Fill the center of the pastry with about 1 ½ - 2 teaspoons of the cheese filling.
- Bake on the prepared baking sheet in the preheated oven for about 25 minutes.
Absolutely love your web site. Spend way too much time checking out all of the different recipes and comments. A great way to spend a hot afternoon here in Arizona.
thanks again
Mary H.
Do you have a recipe for potato pierogis that are baked in the oven rather than the dough being cooked
in a pot of water? would love to have that recipe.
I have been looking for that recipe for many many years.
Thank you for your quick response. I am 100 percent slovak and love to make things that were made for us as little children by my grandmothers and my mother.
My husband was Russian so I love all the Russian recipes, too. mm mm good.
Thanks again.
Mary
I was asking about temp to bake the cheese filled triangle twists pastries. They sound so darned good and remind me of something that my mother used to make. Thank you
Mary
400 degrees Fahrenheit.
Earlier in the instructions, it states to preheat the oven to 400 degrees.
Olga,
What temperature do you bake the quick puff pastry cheese pastries? It says for twenty five minutes but does not state temperature?
what is farmers cheese?? is it brinza that you make it at home??
Veronika,
Farmer's cheese is not brinza, it's tvorog, if you know what that is. You can use ricotta cheese, if you can't find farmer's cheese. I have a recipe for Homemade Farmer's Cheese, if you'd like to try it out.
They were really good =)
Made those today. I used a store bought pastry dough. They turned out really nice and crunchy, not so hard to make. It's amazing the things that can be done with pastry dough. Yum. Thanks for posting.
That's for sure, Oksana. I think puff pastry variations are endless. Glad you enjoyed this recipe.
These were good but I think my cheese dried up a bit too much the next day. Wish they would stay fresh longer!
Olga, I was wondering howmany oz. of farmers cheese did you use?
Thanks for the wonderful recipe!
Sorry, Irina! I thought I specified it in the recipe, but I forgot. Oops. It's corrected. 7.5 oz.
Olga, is the dough crunchy and flaky like the store bought pastry, or is it softer? I would like to give these a try, I buy from costco some delicious cheese triangles and the pasty is on the softer side and very delicious.
Dina, this dough will bake up more flaky and crunchy. I think the dough you are referring to is danish pastry dough. It's a puff pastry dough that is yeast based. It's absolutely amazing and my favorite! It does take more work though, but in my opinion, it's worth it. I have a great recipe for it; I'll have to share it here sometime.
Olga, you are right... it's the danish dough. I will wait for the the recipe. Thanks Olga.
Hi Olga,
Do you have to serve them the same day or they taste as good the following day? If I make it a day before a party, do I have to keep them in the fridge overnight?
They will still taste great for several days. Store them at room temperature.
When the pastries are baked, is the filling still a bit wet or is it dry when you touch it? I would like to make these but would need to stack them on top of each other in order to transport them to work.
I've transported them to many events and always stack them on top of each other with no problems.
Yummm! These look very-very good... I'm sure now I gotta try 'em! Thanks Olya! 😀
I hope you enjoy them, Oksana. Come back and let me know what you think:).