Cheese Danish Pastries (Delkelekh) |
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Prep Time: 40 Minutes Cook Time: 20 Minutes |
Ready In: 60 Minutes Servings: 12 |
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LOVE cheese danish! Wonderful things to have around when unexpected (or expected) folks come a calling. Stashing for use sometime this holiday season. Found this in The New York Times. An old Hungarian recipe for Hanukkah adapted from Mindel Appel. *** Note - this dough needs an overnight rest time so plan ahead**** Ingredients:
1 tablespoon yeast |
1/3 cup milk, at room temperature |
2 large eggs, at room temperature |
6 tablespoons unsalted butter, at room temperature |
1/2 cup sour cream |
1/3 cup sugar |
1/2 teaspoon salt |
3 cups all-purpose flour, sifted |
12 ounces farmer cheese |
1/3 cup sour cream |
1/3 cup sugar |
2 tablespoons flour |
1 teaspoon vanilla |
1 large egg yolk |
1 lemon, finely grated zest of |
flour, for dusting |
1 large egg (mixed with 1 tablespoon water) |
confectioners' sugar (optional) |
Directions:
1. For the dough: In bowl of an electric mixer, combine yeast and milk and allow to sit for a few minutes. Stir in eggs, butter, sour cream, sugar, salt and flour. Mix well until dough turns into a ball. Transfer to a covered container and allow to rest for 30 minutes, then refrigerate overnight.
2. For the filling: In bowl of an electric mixer, combine farmer’s cheese, sour cream, sugar, flour, vanilla, egg yolk and lemon zest. Mix well. Transfer to a covered container and refrigerate until needed, up to 24 hours.
3. For assembly: Preheat oven to 350 degrees, and line two baking sheets with parchment paper. Lightly dust a work surface with flour and roll out dough into a rectangle 1/8 inch thick. Cut into 4-by-4-inch squares. Spoon about 1 tablespoon filling into center of each square. Pick up corners of each square and press points together.
4. Arrange pastries on baking sheets about 11/2 inches apart. Brush with egg mixture. Bake until golden, about 20 minutes. Allow to cool and serve as is or sprinkle with confectioners’ sugar.
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