Danish Cheese Pockets

Preparation info
  • Makes


    10 cm square pastries
    • Difficulty


Appears in
Bake!: Essential Techniques for Perfect Baking

By Nick Malgieri

Published 2010

  • About

This versatile Danish shape may be made with any filling that isn’t runny when heated. See the variations at the end of the recipe for ideas.



  1. For the filling, combine the cream cheese, sugar, egg yolk and vanilla in a small bowl and use a small rubber spatula to beat them together.
  2. Place the dough on a floured surface and lightly flour the dough. Use your rolling pin to press the dough in firm parallel strokes in both directions to soften it slightly. Flour the surface and the dough again if necessar