Blueberry and cottage cheese pastries

Slightly thaw the puff pastry. Roll out one half of the pastry into a tight roll. Similarly, roll out the second half. Place one roll of pastry along the edge of the other and roll them together tightly.

Cut into pieces about 1.5cm wide. Roll out into circles and place them in muffin tins. Refrigerate.

In a bowl, beat the eggs with sugar and vanilla sugar until the mixture is light and fluffy.

Add cottage cheese, lemon juice, and lemon zest. Gently mix.

Add cornstarch and combine. Finally, fold in the blueberries.

Fill the pastry circles with the cheese and blueberry mixture.

Bake in a preheated oven at 200°C (392F) for 20-25 minutes. Note that the filling will rise during baking but will settle as it cools.

Cool the pastries on a wire rack.