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Cheese Pocket Danish

September 2, 2012

Finally!! Delicious danish. It only took months to learn. Making the dough was painful and long. I’ll procrastinate on posting that process since it’ll be a short novella. These babies are cheese and raisin. Interestingly, the recipe calls to soak the raisins in hot water for at least an hour. Seemed ridiculous, but they doubled in size. I assume it helps retain moisture.

I wonder how it would taste soaked it in hot rum? Next time. Recipe is specific about using super fine sugar in filling. I could have easily gone with powdered instead of buying a new kind to waste space in my cabinet. I was very paranoid (due to my previous danish disasters) that the filling would pour out when baking.

As a result, these could have used a bit more cheese. I personally prefer a higher ratio of filling to bread anyway, but adjust according to your liking. Lastly, the recipe stated to have the baking pan with pre-baked pockets in a garbage bag with a cup of hot water (creating a tent) for 1 hour.

Do you see this below? Looks ridiculous. It had no additional rise during this time period. I have no idea what the point of this is. Capture more moisture? I’ll omit this step when I make my rum raisin Danish next round. Overall, this is perfect. Easy, but very time consuming.

  • 1 batch of Danish dough (you can use this, or I’ll post it in the future)
  • 1/3 cup of raisins
  • 8 ounces of cream cheese
  • 3 tablespoon of superfine or powdered sugar
  • 3 tablespoons of melted butter

1) Soak raisins in hot water for an hour. 2) Preheat oven 350 degrees. Pat raisings dry on a paper towel. Mix cream cheese, butter, and sugar. Fold in raisins. 3) Roll out 2-inch balls of cream cheese and refrigerate to harden. 4) Roll out dough into a 12” x 16” rectangle. Cut out 4” x 4” squares. Place chilled cream cheese balls in center or squares and fold down opposite corners into each other. Brush with an apricot wash (1 part apricot preserve heated with 1 part water). Bake 20-25 minutes or until golden brown. Brush on egg wash immediately when out of the oven.

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