Crispy cottage cheese bites

If you feel like having some snacks, but you are bored with scones, cottage cheese bites are an ideal choice. The list of ingredients is curt, consisting of butter, flour, cottage cheese and salt. Just mix them up and knead quickly into a smooth, pliable dough.

After spending a night in the refrigerator the dough is ready for the baking. The following day roll it out, brush the top with egg, cut into tiny pieces and sprinkle with grated cheese. 20 minutes later your mouth will be watering at the appetizing scents drifting from the kitchen.

Crispy cottage cheese bitesphoto:


  • 500 g (~4 cups) flour
  • 500 g (~2 1/4 cups) butter
  • 500 g (~2 1/4 cups) cottage cheese
  • 2 tsp salt
  • 1 egg
  • 100 g (~1 cup) cheese

Mix flour, butter, cottage cheese and salt together, and knead into a pliable dough. Wrap and chill overnight.
The next day roll out the dough on a floured surface until 3/4 inch thick. Brush the top with an egg wash, then cut the dough into bite-size pieces.

Place them onto baking sheets lined with parchment paper and scatter grated cheese on tops. Bake them in an oven preheated to 180°C / 356°F for 18-20 minutes or until golden brown.

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8 Responses

  1. Eileen Nagy says:

    I lost the caraway seed soup rcipe for this month. Can you please re-post it?

  2. Eileen Nagy says:


  3. Pamela says:

    What is the Hungarian name for this recipe?
    Use small or large curd cottage cheese?
    What kind of cheese for the grated topping?
    I’m sorry for so many questions. Thank you for any answers you may provide.

    • Eszter says:

      Hi Pamela, 1.) The Hungarian name of this recipe is sajtos ropogós. 2.) Large curd cottage cheese if you can obtain. 3.) The cheese for the topping is port salut, or any other semi-soft cow’s milk with a mild flavour.

  4. Pamela says:

    Hi…me again, with more questions. Sorry!
    1. Do you drain the cottage cheese?
    2. Would substituting the cottage cheese with Túró make it too dry?
    3. Is the butter salted or unsalted?
    Thank you for any information you may provide.

    • Eszter says:

      1.) In Hungary cottage cheese is dry and crumbly, so no need to drain it. If your cottage cheese is creamy, I recommend draining it in this case.
      2.) If you can get crumbly túró, it won’t make the pastry dry.
      3.) Butter is unsalted.

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