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Danish Orange Marmalade Cheese Pockets

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Nutritional information

291.5
Calories
148 g
Calories From Fat
16.5 g
Total Fat
9.4 g
Saturated Fat
79.4 mg
Cholesterol
186 mg
Sodium
31.6 g
Carbs
0.9 g
Dietary Fiber
17.9 g
Sugars
5 g
Protein
85g
Serving Size

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Danish Orange Marmalade Cheese Pockets

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Cuisine:
  • 6hrs
  • Serves 24

Ingredients

Directions

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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

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 (I use my KitchenAid 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.

Bobby Ryan

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