Lemon Cheese Pastries

Appears in

Published 2008

Prepare Lemon Cheese Filling; you will need 3 ounces (90 g) filling for each unit of dough, as scaled in step 2. Fill a pastry bag with a small plain tip with the filling.
Scale Danish Pastry Dough (Brioche-Style) into 22-ounce (615 g) units. Roll out each unit into a rectangle 16 × 12 inches (40 × 30 cm). For the neatest results, roll slightly larger and trim to size with a knife or pastry wheel.
Cut 4 by 3 into 12 squares, 4 inches (10 cm) on each side.
Egg wash the surface of each square.
Pipe the cheese mixture in a line down the center of each square (a).
Fold in half to make a rectangle. Press the edges well to seal (b).
Turn upside down and arrange on sheet pans lined with parchment. Egg wash the tops.
Proof for 15 minutes at 85°F(30°C).
Egg wash a second time. Sprinkle with sugar.
Bake at 350°F(180°C) for 12 minutes.
If desired, decorate the tops with slices of poached lemon.

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