These soft and sweet little pastries are so good that you will need to stop yourself from eating the whole batch...in one sitting. They are perfect for breakfast or an afternoon snack or any time you want to indulge your sweet tooth.
The dough is fluffy and soft and the outcome is a Danish pastry that is not very sweet so you can add jam, chocolate spread or another sweet topping of your choice. I sprinkled powdered sugar on top of the pastries for the extra sweet taste but they are delicious without any topping too, don’t worry! However you want to whip these up is totally up to you.
The filling is based on farmer cheese which is a bit more dry and won't run from the dough when baking. In Israel, I use "Tuv Taam" cheese that you can get in any supermarket.
I haven’t tried to make these sweet pastries non-dairy, so if you want to try then be sure to switch the butter to coconut oil in the same amount and the milk should be switched to soy milk or any other non-dairy milk. For the filling, use non-dairy cream cheese like Tofutti or some other brand. The filling might not come out as good as this dairy recipe though. If you are looking for other parve non-dairy dessert recipes, you can find them here.
Here is the recipe for these yummy cheese Danish pastries:
For the dough:
- 4 cups (500 grams) flour
- 1 tablespoon dry yeast
- ½ cup sugar
- ¾ cup milk
- 1 stick (100 grams) melted butter
- 2 eggs
- 1 teaspoon salt
For the filling:
- 16 oz. (500 grams) farmer cheese
- ½ cup sugar
- 1 egg
- 1 teaspoon vanilla extract / paste
- 2 tablespoon cornstarch
- 3 tablespoon melted butter
- 1 egg beaten for egg wash
- 2 tablespoon powdered sugar
- In a stand mixer bowl, place all dough ingredients and knead with the kneading hook for 5 minutes until you get a unified dough.
- Grease the bowl and make sure all the dough is greased too, cover with plastic and let the dough rest in a warm place for about an hour or until the dough doubles in volume.
- Set the oven to 180°C / 350°F with the fan.
- In a bowl, mix all the filling ingredients well.
- Roll the dough into a large rectangular leaf, about 3 to 4 mm thick.
- Cut 4 inches squares out of the dough.
- Fill each square with a tablespoon of the filling.
- Close the squares like envelopes and place on a baking pan.
- Brush the envelopes with the beaten egg.
- Bake for 15 minutes.
- Cool at room temperature.
- Sprinkle powdered sugar on the pastries.
- Have a cheese Danish and enjoy!