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Danish Cheese Pastry Recipe
Serves 12
Canned cherry or apple pie filling or apricot preserves may be substituted for the cherry preserves.
Ingredients: 1/2 Danish pastry dough
Cheese filling: makes 1 cup
1 cup pot cheese (drained cottage cheese for a drier texture)
1 egg yolk
1/4 cup sugar
1 tsp grated lemon rind
Finishing:
Cherry preserves
1 slightly beaten egg
1/2 cup corn syrup
Instructions: 1. Combine pot cheese, egg yolk, sugar, and lemon rind in electric blender, whirl until smooth.
2. Roll pastry on floured surface to 2 20 x 15-inch rectangles.
3. Trim edges evenly.
4. With a sharp knife cut into 12 5-inch squares.
5. Spoon cheese filling onto center of each square, dividing evenly.
6. Fold in all four corners to meet and overlap slightly in the center and to enclose the cheese filling completely; press points down with finger tip.
7. Place 2 inches apart on cookie sheet; let rise until double in bulk, about 30 minutes.
8. Press down points again and fill centers with a teaspoon of cherry preserves.
9. Brush pastries with egg.
10. Place in hot 400 F oven; lower heat immediately to 350 F and bake for 20 minutes.
11. Warm corn syrup slightly in a small saucepan; brush over pastries; bake for 5 minutes longer.
12. Remove to wire rack and cool.
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