Danish Cheese Pockets

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Total Time
1hr 15mins
45 mins
30 mins
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  1. Combine cream cheese, sugar, egg yolk and vanilla.
  2. Beat together with a small spatula.
  3. Place dough on a floured surface and lightly sprinkle flour over it.
  4. Using a rolling pin, press the dough in firm, parallel strokes to soften it.
  5. Flour the surface and the dough again if necessary.
  6. Roll dough out to a 12" x 17" rectangle.
  7. Slide dough onto a cookie sheet and refrigerate until firm, about 10 minutes.
  8. Cut a 1-inch wide strip of dough from one of the narrow sides, and set it aside.
  9. Cut remaining dough into 12 4-inch squares.
  10. Leave squares in place and drop a heaping teaspoon of filling in the center of each square.
  11. Fold the four corners of each square in to meet in the center over the filling, overlapping only about 1/4 inch.
  12. Place on a baking sheet lined with parchment paper or foil.
  13. Cut reserved pastry into 12 1-inch squares.
  14. Beat the egg and salt together and brush a little in the center of each pastry.
  15. Top with a square of the reserved dough.
  16. Cover and let rise until just starting to puff, about 20-30 minutes.
  17. Preheat oven to 400°F.
  18. Brush pastry all over with egg wash.
  19. Sprinkle with almonds.
  20. Bake until pastry is deep golden and filling is set, about 20 minutes.
  21. Cool on rack.
  22. Combine icing ingredients in a small saucepan and stir to mix.
  23. Cook over low heat until just lukewarm.
  24. Drizzle icing over pastry and let set.