Cheese Danish Pastries

* Cheese Danish Pastries (Delkelekh) *

Hungarian cuisine is well known here with wonderful and delicacy dishs ..I've found this hungarian(sorry or Danish?) recipe in an old post by slashfood- First published on the New York Times’ dining section , few months ago.The dough is fine, made by my mixer, and was refrigerated overnight and more -until today's afternoon; By mistake ..I didn't gave the dough to rest for 30 minutes.. ; I cut smaller squares so I've gut 18 pastries."Pick up corners of each square and press points together" - Yes do this better then I did ..some are open now.. ; No rising is needed.Here you can find a step by step recipe - great ! I love them ! :-)
Cheese Danish Pastries (Delkelekh) Adapted From Mindel Appel
Time: About an hour plus overnight refrigeration
FOR THE DOUGH:
1 tablespoon yeast (I use 1 TB instant dry yeast)1/3 cup milk, at room temperature
2 large eggs, at room temperature
6 tablespoons unsalted butter, at room temperature שמתי מאה גרם
½ cup sour cream שמתי יוגורט
1/3 cup sugar
½ teaspoon salt
3 cups all-purpose flour, sifted (I added more flour)For the filling:
12 ounces farmer’s cheese =336 gr כנען
1/3 cup sour cream שמתי יוגורט
1/3 cup sugar
2 tablespoons flour
1 teaspoon vanilla
1 large egg yolk (I use 1 egg)Finely grated zest of 1 lemon
For assembly:Flour, for dusting1 large egg mixed with 1 tablespoon waterConfectioners’ sugar, optional.
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 1½ inches apart. Brush with egg mixture. Bake until golden, about 20 minutes. Allow to cool and serve as is or sprinkle with confectioners’ sugar.
Yield: About 24 pastries. Full recipe.