Cheese Danish Pastries (Delkelekh)
For the dough:
1 tablespoon yeast
1/3 cup milk, at room temperature
2 large eggs, at room temperature
6 tablespoons unsalted butter, at room temperature
1/2 cup sour cream
1/3 cup sugar
1/2 teaspoon salt
3 cups all-purpose flour, sifted
For the filling:
12 ounces farmer’s cheese
1/3 cup sour cream
1/3 cup sugar
2 tablespoons flour
1 teaspoon vanilla
1 large egg yolk
Finely grated zest of 1 lemon
For The Dough
Flour, for dusting
1 large egg mixed with 1 tablespoon water
Confectioners’ sugar, optional
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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. -
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. -
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.
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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.
Yields about 24 pastries