Danish Orange Marmalade Cheese Pockets
Recipe: #610
October 16, 2011
Categories: Breads, Breakfast, Cheese, Orange, Baby Shower, Brunch, Mothers Day, Oven Bake Vegetarian, Cream Cheese, Yeast Rolls, Flour, Kosher Dairy, more
"This recipe originated in a cookbook by Nick Malgieri. I received the recipe from a friend, who made some modifications; and then I made my own changes. Never having seen the original recipe, I'm not sure how much it has changed from Nick's version. You can make a plain cheese version, but it's a tad boring in my opinion. If you're going to invest the time to make the recipe, add a spoonful of marmalade or other jam/preserves or a sprinkling of chocolate chips to the filling."
Ingredients
- FOR QUICK DANISH PASTRY DOUGH
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- FOR FILLING
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- FOR EGG WASH
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- FOR TOPPING
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- FOR ICING
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Nutritional
- Serving Size: 1 (89.4 g)
- Calories 305.7
- Total Fat - 16.4 g
- Saturated Fat - 10 g
- Cholesterol - 84.8 mg
- Sodium - 256.7 mg
- Total Carbohydrate - 31.2 g
- Dietary Fiber - 0.7 g
- Sugars - 18.5 g
- Protein - 8.9 g
- Calcium - 189.3 mg
- Iron - 0.4 mg
- Vitamin C - 2 mg
- Thiamin - 0.1 mg
Step by Step Method
TO MAKE THE PASTRY DOUGH
Step 1
Whisk yeast into warm water. Wait 1-2 minutes, then whisk again. Whisk in milk.
Step 2
Combine flour, sugar, and salt in a food processor. Pulse to mix.
Step 3
Cut 4 tablespoons butter into thin slices and add to processor. Pulse to a fine texture -- not too much where it becomes pasty.
Step 4
Cut remaining butter into 1/2 inch cubes and add to processor. Pule twice, 1-2 seconds each time. Remove dough and place in mixing bowl.
Step 5
Whisk eggs into yeast mixture and add to dough. Using a rubber spatula, hold blade horizontally. Press/dig spatula down into dough, repeating until dough comes together, turning the bowl while you work. The dough will be soft and sticky.
Step 6
Leave dough in bowl, covering dough surface tightly with plastic wrap. Refrigerate 1-2 hours.
Step 7
Place the chilled dough on a floured surface and sprinkle flour on top. Press dough into a rectangle (twice as long as it is wide).
Step 8
Starting at narrow edge farthest away from you, firmly press with a rolling pin in short parallel strokes. Seal any sticky areas with a bit of flour, and don't allow dough pieces to stick to rolling pin. Repeat, then press once across width of dough. You should have a 1/2 inch thick rectangle.
Step 9
Sprinkle flour above and below dough.
FOR ROLLING
Step 10
Create a rectangle 18 x 8: Starting on the edge nearest you, roll once away from you in length and once in width. Do NOT roll over the end/edge of the dough.
Step 11
Folding Directions: Fold the two narrow ends in toward the middle, leaving a 1 inch gap in the center. Fold the top to bottom to form 4 layers. Turn dough so folded edge is on the left.
Step 12
Repeat rolling and folding directions. Wrap dough in plastic and refrigerate at least 2 hours, but no more than 12 hours.
TO MAKE THE FILLING
Step 13
Add filling ingredients (except marmalade and chocolate chips) to a medium-size bowl. Beat together with a spatula (I use my KitchenAid mixer).
Step 14
Place HALF of the chilled dough on floured surface and sprinkle with flour.
Step 15
Using a rolling pin, press the dough in firm, parallel strokes to soften it. Flour surface and dough again if needed. Roll dough out into a 12 x 16 inch rectangle.
Step 16
Line two cookie sheets with parchment paper. Slide dough onto first cookie sheet and refrigerate 10 minutes (until firm).
Step 17
Repeat the above process with the second half of the pastry dough and place on second cookie sheet and chill 10 minutes until firm.
Step 18
Remove dough from refrigerator, leave dough in place on parchment paper. Cut each sheet of dough into 12 4-inch squares, keeping them in place on the parchment paper.
Step 19
Drop a heaping teaspoon of filling onto the center of each square. Top with a heaping teaspoon of marmalade or chocolate chips.
Step 20
Fold the dough corners into the middle, overlapping the filling by about 1/4 inch. Cover and let rise 20-30 minutes until they begin to puff. I did not notice much puffing.
Step 21
Preheat oven to 400°F.
Step 22
Prepare the egg wash and brush to top of each pastry. Sprinkle with almonds or additional chocolate chips.
Step 23
Bake 15-20 minutes or until pastry is golden and filling is set. My pastries were done at 15 minutes, so start checking after 10 minutes.
Step 24
Cool on wire rack.
Step 25
Combine icing ingredients in a small saucepan. Cook over very low heat until lukewarm. Drizzle icing over slightly cooled pastry and allow to set.
Tips
No special items needed.