Viennese Cheese-Filled Squares

Name: Viennese Cheese-Filled Squares (Topfentascherl)
Yield: Makes 12 pastries
Cuisine: American
Ingredients: 1 teaspoon vanilla extract; 2 medium egg yolks; icing sugar for finishing; 225 g ricotta cheese; 70 g dried currants or sultanas; 1 teaspoon dark rum; 115 g cream cheese, at room temperature; 50 g caster sugar; ½ batch/425 g Viennese Danish Dough; 70 g dried currants or sultanas

Topfentascherl

Preparation info

Makes
12
pastries

Difficulty
Easy

Appears in

Pastry Perfection

By Nick Malgieri

Published 2014

About

Viennese pot cheese, or Topfen, isn’t unlike our part-skim milk ricotta, but it’s a little firmer. In this recipe, I’ve combined the ricotta with some cream cheese, and it works perfectly. This is another wonderful recipe shared by Hans Diglas in Vienna.

Ingredients

½ batch/425 g Viennese Danish Dough
70 g dried

Americas
Europe
United States
Denmark
Austria
Vienna
Pastry
Dessert
Pie
Vegetarian

Method

Toss the currants with the rum and set aside. Line a baking tray with parchment paper.
Use a rubber spatula to beat together the cream cheese, sugar, egg yolks and vanilla extract. Gently fold in the ricotta cheese.
Roll the dough on a floured surface to a 30 x 40 cm