I finally have my own version of Bake!, Nick Malgieri’s new baking book. After my first disappointment when I made the New Orleans Praline Pound Cake which was just kind of meh to me (the hubby did like it a lot, though) I was hoping my 2nd recipe from this book would be a winner. My twitter pals chose Danish cheese pockets: Abby has made them already, Kayte, Phyl, Marthe and maybe Margaret (she’s going through a really tough time right now – lots of hugs from across the ocean!!!) will make them today or sometime soon.
This recipe requires making a Danish pastry dough – I chose the yeasted version on page 110, but will try the ricotta version from page 111 soon, too. I made the dough Friday night, gave it a couple of turns, stuck it in the fridge and pulled it out today. I made the filling which consists of cream cheese, sugar, egg yolk and vanilla extract, and then I started pressing and rolling out the dough. I’m really not good at that at all because I never seem to be able to get nice squares or rectangles or circles, but this time it worked quite fine (don’t look at the picture too closely, you’ll WILL find some imperfect areas, but they were good enough for me ;-)). Cutting into squares, putting cream cheese filling on the squares, folding, a 30-minute rise, egg wash, baking and icing. That’s it! I was a little afraid because after the 30-minute rise they hadn’t puffed at all, but I stuck them into the oven anyway and they had a wonderful oven spring there.
The result was awesome. We devoured them today and totally loved them! Crispy with some layers, a little sweet – this was a winner. I’ve never had Danish pastry before – they do sell it here (here, it’s called Plunder) – but it has never looked really appealing to me. I might buy some Plunder next week to see how it compares to my version.