Ingredients
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3 1⁄2 teaspoons active dry yeast
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1⁄4 cup warm water
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1⁄4 cup skim milk
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3 cups unbleached all-purpose flour
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1⁄4 cup sugar
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3⁄4 teaspoon salt
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12 ounces cold unsalted butter
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2 Large eggs
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16 ounces reduced-fat cream cheese
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6 tablespoons granulated sugar
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2 large egg yolks
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1 teaspoon vanilla extract
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2 teaspoons fresh orange zest
Directions
Prep Time: 20 m | Cook Time: 6hrs | Serves: 24
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
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1
Done
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Make the pastry dough: Whisk yeast into warm water. Wait 1-2 minutes, then whisk again. Whisk in milk. |
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2
Done
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Combine flour, sugar, and salt in a food processor. Pulse to mix. |
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3
Done
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Cut 4 tablespoons butter into thin slices and add to processor. Pulse to a fine texture -- not too much where it becomes pasty. |
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4
Done
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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. |
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5
Done
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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. |
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6
Done
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Leave dough in bowl, covering dough surface tightly with plastic wrap. Refrigerate 1-2 hours. |
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7
Done
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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). |
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8
Done
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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. |
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9
Done
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Sprinkle flour above and below dough. |
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10
Done
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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. |
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11
Done
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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. |
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12
Done
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Repeat rolling and folding directions. Wrap dough in plastic and refrigerate at least 2 hours, but no more than 12 hours. |
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13
Done
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Filling: Add filling ingredients (except marmalade and chocolate chips) to a medium-size bowl. Beat together with a spatula (I use my KitchenAid mixer). |
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14
Done
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Place HALF of the chilled dough on floured surface and sprinkle with flour. |
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15
Done
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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. |
