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Cheese Pockets
Preparation info
- Makes
12
pockets - Difficulty
Easy
Appears in
By Culinary Institute of America
Published 2015
Ingredients
| Ingredient | U.S. | Metric |
| Danish Dough |
Method
- Roll the dough into a rectangle 12 by 16 in/30 by 41 cm. Cut the dough into twelve 4-in/10-cm squares.
- 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
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