Cheese Danish Pastries (Delkelekh)

By Joan Nathan

Published December 12, 2006

Total Time
1 hour
Rating
4(62)
Comments
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Featured in: From Hungary, for Hanukkah, From Long Ago

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Ingredients

Yield:About 24 pastries

FOR THE DOUGH

  • 1 tablespoon yeast

  • ⅓ cup milk, at room temperature

  • 2 large eggs, at room temperature

  • 6 tablespoons unsalted butter, at room temperature

  • ½ cup sour cream

  • ⅓ cup sugar

  • ½ teaspoon salt

  • 3 cups all-purpose flour, sifted

FOR THE FILLING

  • 12 ounces farmer's cheese

  • ⅓ cup sour cream

  • ⅓ 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

Ingredient Substitution Guide
Nutritional analysis per serving

21 grams carbs; 46 milligrams cholesterol; 157 calories; 2 grams monosaturated fat; 3 grams saturated fat; 6 grams fat; 1 gram fiber; 107 milligrams sodium; 5 grams protein; 7 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 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. Step 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. Step 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 ⅛ 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. Step 4

    Arrange pastries on baking sheets about 1 ½ inches apart. Brush with egg mixture. Bake until golden, about 20 minutes. Allow to cool and serve as is or sprinkle with confectioners' sugar.

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Ratings

4 out of 5
62 user ratings
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Comments

West Coast

Very good and easy to make once I was able to get the farmer's cheese (pot cheese). Afterwards, I bought some Swedish pearl sugar to sprinkle on top for just a hint of sweetness next time I make it, as is evident in the picture that went with the original article and recipe.

West Coast

Very good and easy to make once I was able to get the farmer's cheese (pot cheese). Afterwards, I bought some Swedish pearl sugar to sprinkle on top for just a hint of sweetness next time I make it, as is evident in the picture that went with the original article and recipe.

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