Danish Cheese Pockets

Preparation info
  • Makes


    3 inch 7 cm ) pastries
    • Difficulty


Appears in
The Modern Baker

By Nick Malgieri

Published 2008

  • About

These aren’t made from Danish pastry dough, but sugaring the puff pastry dough as you roll it makes it taste very similar. I don’t know if you’ve tried forming a pastry in which two opposite corners of a square are folded toward each other to meet over a filling—they usually open up while they’re baking and the result is anything but neat looking. These cheese pockets are baked in muffin pans, an idea that comes from my dear friend Flo Braker, author of the monumental baking book The Sim