For 1-1,5 hours before the preparation begins, take the flaked, unleavoted dough from the freezing chamber, so that it will be defrosted and become elastic. In the meantime, prepare the filling for the puffs. Sift cottage cheese of medium fat content through a sieve to make the filling more tender and homogeneous. Then add sugar, zest of one lemon, vanillin and cinnamon for flavor to the curd. In order for the filling to keep the shape and not spread, add one chicken egg.