Danish Orange Marmalade Cheese Pockets

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.