These cheese Danishes are one of my families' favorites. Those of you that are from the same part of the world I am, might recognize these as "Brinzoici" or "Turos Bukta".
Soft pastry like dough filled with a creamy and delicious cottage cheese filling.... they are most delicious while still slightly warm.
INGREDIENTS
1/4 cup warm milk
2-1/2 tsp yeast (fresh yeast, 1-inch cube)
1 tsp sugar
1-1/2 cups milk
1/4 cup sugar
2 eggs + 1 egg, for egg wash*
1/2 cup butter (or margarine), melted
1/4 tsp salt
1 tbsp. lemon rind
4-1/2 to 5 cups all-purpose flour
Filling:
500 gr. Dry cottage cheese**
2 large eggs
1/2 cup sugar
1 tsp lemon rind
1/3 cup crème of wheat
1/3 cup raisins, soaked in hot water, then drained
DIRECTIONS
First, start by whisking together the warm milk, yeast and sugar; set aside to dissolve and become foamy. This will ensure that the yeast is working.
Place yeast, milk, sugar, and 2 eggs into a large bowl. Using an electric mixer (or a wood spoon), mix together until all blended.
Add 2 cups flour and salt and beat (with the spoon or mixer) until smooth and air bubbles start to form on the surface. Add slowly the melted butter (or margarine) and beat until all is incorporated.
Add lemon rind, and the remaining flour and knead in the bowl until dough is smooth and elastic. Cover and let rise until double in size, (for about 45 minutes to 1 hour, depending how warm your kitchen is).
Meanwhile prepare the filling; place cheese into a bowl; stir in sugar, eggs, lemon rind and crème of wheat until well combined. Add drained raisins and stir together.
Divide dough in two. Roll each half into a rectangular 11-inch by 15-inch and about 1/4-inch thickness.
Cut into about 3-inch by 3-inch squares. Place one tablespoon of filling in the center of each squares. Bring together the two opposite corners pinching them together on top. Repeat with the other two corners.
Place them on lightly greased cookie sheets. Cover and let rise for 30 minutes.
Brush top with egg wash.
Bake ate 325 F for 20-25 minutes or until golden brown.
Makes: about 2-1/2 dozens
* For egg wash whisk together an egg with 1-2 tablespoons of milk. Brush top of rolls just before baking.
** Dry cottage cheese is sold pressed in vacuum sealed plastic bags or you can make your cottage cheese at home if you wish. Go to my recipe; Making Cottage Cheese
Happy Baking!
TIP: Once baked, they can be frozen in Ziploc bags for later. When you want some, remove from freezer, defrost on the counter, then warm them up for a few minutes in a toaster oven before serving. Tastes just like freshly baked.
Leia’s Culinary Treasures
INGREDIENTS
1/4 cup warm milk
2-1/2 tsp yeast (fresh yeast, 1-inch cube)
1 tsp sugar
1-1/2 cups milk
1/4 cup sugar
2 eggs + 1 egg, for egg wash*
1/2 cup butter (or margarine), melted
1/4 tsp salt
1 tbsp. lemon rind
4-1/2 to 5 cups all-purpose flour
Filling:
500 gr. Dry cottage cheese**
2 large eggs
1/2 cup sugar
1 tsp lemon rind
1/3 cup crème of wheat
1/3 cup raisins, soaked in hot water, then drained
DIRECTIONS
First, start by whisking together the warm milk, yeast and sugar; set aside to dissolve and become foamy. This will ensure that the yeast is working.
Watch the Recipe on my YouTube channel:
Place yeast, milk, sugar, and 2 eggs into a large bowl. Using an electric mixer (or a wood spoon), mix together until all blended.
Add 2 cups flour and salt and beat (with the spoon or mixer) until smooth and air bubbles start to form on the surface. Add slowly the melted butter (or margarine) and beat until all is incorporated.
Add lemon rind, and the remaining flour and knead in the bowl until dough is smooth and elastic. Cover and let rise until double in size, (for about 45 minutes to 1 hour, depending how warm your kitchen is).
Meanwhile prepare the filling; place cheese into a bowl; stir in sugar, eggs, lemon rind and crème of wheat until well combined. Add drained raisins and stir together.
Divide dough in two. Roll each half into a rectangular 11-inch by 15-inch and about 1/4-inch thickness.
Cut into about 3-inch by 3-inch squares. Place one tablespoon of filling in the center of each squares. Bring together the two opposite corners pinching them together on top. Repeat with the other two corners.
Place them on lightly greased cookie sheets. Cover and let rise for 30 minutes.
Brush top with egg wash.
Bake ate 325 F for 20-25 minutes or until golden brown.
Makes: about 2-1/2 dozens
* For egg wash whisk together an egg with 1-2 tablespoons of milk. Brush top of rolls just before baking.
** Dry cottage cheese is sold pressed in vacuum sealed plastic bags or you can make your cottage cheese at home if you wish. Go to my recipe; Making Cottage Cheese
Happy Baking!
TIP: Once baked, they can be frozen in Ziploc bags for later. When you want some, remove from freezer, defrost on the counter, then warm them up for a few minutes in a toaster oven before serving. Tastes just like freshly baked.
Leia’s Culinary Treasures
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ReplyDeletenever mind I just saw it :-)
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