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 Simple Art of Perfect Baking. Flo developed the idea of baking a small version of a pastry like this in mini-muffin pans, and the result is just perfect.
These are perfect for brunch or tea.
Keep the pastries loosely covered at a cool room temperature on the day they are baked. They don’t freeze well.
© 2008 Nick Malgieri. All rights reserved.