Danish Cheese Pockets

Name: Danish Cheese Pockets
Yield: Makes twelve 10 cm square pastries
Cuisine: Danish
Ingredients: Egg wash: 1 egg well beaten with a pinch of salt; Large baking sheet or swiss roll tin lined with baking paper or foil; 1 medium egg yolk, at room temperature; ½ teaspoon vanilla extract; 55 g flaked almonds; ½ batch Quick Danish Pastry Dough or Christel’s Danish Pastry Dough, chilled; 1 tablespoon water; 85 g icing sugar, sifted; 225 g cream cheese, softened; 3 tablespoons sugar

Preparation info

Makes
twelve
10 cm square pastries

Difficulty
Easy

Appears in

Bake!

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.

Ingredients

½ batch Quick Danish Pastry Dough or Christel’s Danish Pastry Dough, chilled

Europe
Denmark
Pastry
Vegetarian
Pie

Method

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.
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