Culinary Institute of America

Cheese Pockets

Preparation info
  • Makes

    12

    pockets
    • Difficulty

      Easy

Appears in
top 1000Baking & Pastry: Mastering the Art and Craft
Baking & Pastry

By Culinary Institute of America

Published 2015

  • About

Ingredients

Ingredient U.S. Metric
Danish Dough

Method

  1. Roll the dough into a rectangle 12 by 16 in/30 by 41 cm. Cut the dough into twelve 4-in/10-cm squares.
  2. Brush each square lightly with egg wash. Using a pastry bag fitted with a #5 plain tip, pipe 1 oz/30 g of the cheese filling onto the center of each square. One at a time, fold the corners of the dough over the filling into the center, so that each corner over