Ingredients
-
-
3 1/2
-
1/4
-
1/4
-
3
-
1/4
-
3/4
-
12
-
2
-
-
16
-
6
-
2
-
1
-
2
Directions
Danish Orange Marmalade Cheese Pockets, In a wild and crazy moment, I decided my life wasn’t complete if I didn’t attempt making danish pastry from scratch The results were great, but I have a new appreciation for the time and effort that goes into producing a breakfast pastry! This recipe originated in a cookbook by Nick Malgieri I received the recipe via chef chocolat, 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 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 this recipe, add a spoonful of marmalade or other jam/preserves or a sprinkling of chocolate chips to the filling
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Steps
|
1
Done
|
Make the Pastry Dough: Whisk Yeast Into Warm Water. Wait 1-2 Minutes, Then Whisk Again. Whisk in Milk. |
|
2
Done
|
Combine Flour, Sugar, and Salt in a Food Processor. Pulse to Mix. |
|
3
Done
|
Cut 4 Tablespoons Butter Into Thin Slices and Add to Processor. Pulse to a Fine Texture -- not Too Much Where It Becomes Pasty. |
|
4
Done
|
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. |
|
5
Done
|
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. |
|
6
Done
|
Leave Dough in Bowl, Covering Dough Surface Tightly With Plastic Wrap. Refrigerate 1-2 Hours. |
|
7
Done
|
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). |
|
8
Done
|
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. |
|
9
Done
|
Sprinkle Flour Above and Below Dough. |
|
10
Done
|
Rolling Directions: 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. |
|
11
Done
|
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. |
|
12
Done
|
Repeat Rolling and Folding Directions. Wrap Dough in Plastic and Refrigerate at Least 2 Hours, but No More Than 12 Hours. |
|
13
Done
|
Filling: Add Filling Ingredients (except Marmalade and Chocolate Chips) to a Medium-Size Bowl. Beat Together With a Spatula (use My Kitchen Aid Mixer). |
|
14
Done
|
Place Half of the Chilled Dough on Floured Surface and Sprinkle With Flour. |
|
15
Done
|
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. |
