Danish Cheese Pockets {ModBak}

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.

Danish Cheese Pockets {Bake!}

For a recent Twitterbake, my friend Margaret chose Danish Cheese Pockets from Bake!, Nick Malgieri’s recent book. The recipe calls for a half recipe of Quick Danish Pastry Dough. Rather than making a half recipe or freezing some of the dough, I decided to make two recipes — one of cheese pockets and another with cherry filling made from homemade cherry jam a friend of mine gave me.

After making the pastry dough, I  mixed up the cream cheese filling.

Isn't the sugar-coated egg yolk cool?

 

I rolled out the dough, cut it into squares, topped it with filling, and shaped the Danish.

I did the same with the cherry Danish, making some just cherry and some cheese and cherry.

After shaping the Danish, I preheated the oven. While the oven was heating, I brushed the tops of the Danish with egg wash and sprinkled them with sliced almonds.

I baked the pastries at 400°F for about 20 minutes, until they were puffed and golden.

Even though most of the Danish came apart on top, they were still delicious. The cream cheese ones were as good as any cheese Danish I’ve ever tasted.

And the cherry and cherry-cheese ones were even better.

I had planned to take most of the Danish to work, but by the time Monday rolled around, there weren’t very many left. The Danish I did take to the office disappeared with lightning speed. One person asked me for the recipe. The rest asked me to make more Danish and bring them in.