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

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

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