This week’s Modern Baker Mondays recipe is a version of Danish cheese pockets. I recently made the classic version from Bake!, and I was interested to see how these would compare. The Modern Baker version uses puff pastry, rather than a traditional Danish pastry. And the Danish are baked in a muffin tin, which helps them hold their shape.
I began by rolling puff pastry in sugar, just like when I made elephant ears. Once the dough was the correct size and shape, I chilled it while I made the filling, which consisted of cream cheese, sugar, vanilla, lemon zest, and egg yolks.
To form the pastries, I cut the dough into squares a few inches bigger than the muffin cups. I pressed the dough into the cups, letting the corners drape to the outside of the cup. I filled each Danish with cream cheese filling, then folded in the corners so they overlapped.
I baked the Danish in a 375-degree oven for about 20 minutes, until the pastry was baked through, the filling set, and the sugar nicely caramelized.
These Danish were really delicious, and would be especially attractive to someone who is nervous about shaping a classic Danish. Tastewise, they were fine; but not as good as the traditional Danish from Nick’s other recipe.