Danish Cheese Pockets

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READY IN: 1hr 15mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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