Cheese Danish Pastries (Delkelekh)

Ingredients

For the dough:

  • 1 tablespoon yeast
  • cup milk, at room temperature
  • 2 large eggs, at room temperature
  • 6 tablespoons unsalted butter, at room temperature
  • ½ cup sour cream
  • cup sugar
  • ½ teaspoon salt
  • 3 cups all-purpose flour, sifted

For the filling:

  • 12 ounces farmer’s cheese
  • cup sour cream
  • cup sugar
  • 2 tablespoons flour
  • 1 teaspoon vanilla
  • 1 large egg yolk
  • Finely grated zest of 1 lemon

For assembly:

  • Flour, for dusting
  • 1 large egg mixed with 1 tablespoon water
  • Confectioners’ sugar, optional
  • Nutritional Information
    • Nutritional analysis per serving (24 servings)

      149 calories; 6 grams fat; 3 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 19 grams carbohydrates; 0 grams dietary fiber; 6 grams sugars; 4 grams protein; 40 milligrams cholesterol; 113 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

About 24 pastries

Preparation

  1. For the dough: In bowl of an electric mixer, combine yeast and milk and allow to sit for a few minutes. Stir in eggs, butter, sour cream, sugar, salt and flour. Mix well until dough turns into a ball. Transfer to a covered container and allow to rest for 30 minutes, then refrigerate overnight.
  2. For the filling: In bowl of an electric mixer, combine farmer’s cheese, sour cream, sugar, flour, vanilla, egg yolk and lemon zest. Mix well. Transfer to a covered container and refrigerate until needed, up to 24 hours.
  3. For assembly: Preheat oven to 350 degrees, and line two baking sheets with parchment paper. Lightly dust a work surface with flour and roll out dough into a rectangle 1/8 inch thick. Cut into 4-by-4-inch squares. Spoon about 1 tablespoon filling into center of each square. Pick up corners of each square and press points together.
  4. Arrange pastries on baking sheets about 1 1/2 inches apart. Brush with egg mixture. Bake until golden, about 20 minutes. Allow to cool and serve as is or sprinkle with confectioners’ sugar.

1 hour

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