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Archive for April 8th, 2013

You probably recall that I blogged about my lovely friend Zsuzsa’s cottage cheese dough here, and I knew I wanted to try it in the shape of a Danish. It makes a wonderfully flaky pastry and paired with the sweetened creamed leftover cottage cheese I thought I had another winner, but I will admit defeat when I have to; the dough, although very flaky is not a ‘light’ as I had hoped and even though these little pinwheel Danishes are not huge (about 10 cm or 4 inches in diametre) they were very filling, too filling. I loved the creamed cottage cheese filling but I think I’ll try the traditional flaky butter pastry next time. I made only two of these beauties making the remaining dough into the small rugelach the dough was intended for.

Not as light and flaky as I thought.

Not as light and flaky as I thought.

Cheese Danish with Cottage Cheese Dough

Please see Zsusza’s recipe here.

Makes 18 small Rugelach, and 2 cottage cheese Danishes

Ingredients:

  • 1 cup small-curd cottage cheese (I used fat free)
  • 1 cup unsifted flour
  • pinch of salt
  • 1/2 cup cold unsalted butter, cut into 1/4-inch pieces

Directions:

  1. Spoon the cottage cheese into a sieve over a bowl lined with a unbleached coffee filter; drain for at least 2 hours, or overnight
  2. Remove 1/2 cup of the cheese for the dough; reserve the rest for the creamed cottage cheese filling.
  3. Pulse the flour and salt just to combine in a food processor (this is why you need not sift it). Add the butter to the flour pulsing on and off until the butter seems to disappear into the mixture.
  4. Add the cottage cheese in bits to the mixture pulsing to combine until it becomes a relatively loose dough ball.
  5. Divide the dough into four equal portions and shape each into a flat disc and wrap each in plastic wrap. Refrigerate for at least 4 hours.

Rugelach Ingredients:

  • 1 batch of cottage cheese dough
  • 1/4 cup strained apricot jam
  • 2 tbsp sugar
  • 1 cup finely chopped almonds
  • 1 egg yolk for glazing

Rugelach Directions:

  1. Pre-heat the oven to 350°F
  2. Once the dough is refrigerated and cooled, lightly flour your rolling area. Roll each portion into a circle about 25 cm or 8 inches in diameter. Cut into 6ths like a pie.
  3. Combine the chopped almonds with 2 tbsp sugar.
  4. Brush the dough with 1/4 of the apricot jam, sprinkle 1/4 of the almond sugar mixture on top. Starting with the wide end, roll each 6th into a little crescent, pinch the ends a bit and turn into each other. Brush with the whisked egg yolk.
  5. Line two large baking sheets with parchment paper (you will thank me because the jam will melt out and make a darn mess on your baking sheet). Bake 20-25 minutes until golden. store in an air tight container. These freeze particularly well. Serve either warm or at room temperature.

Creamed Cottage Cheese Ingredients:

  • 1/4 cup of the reserved cottage cheese
  • 1 tbsp sugar
  • 1/2 tsp lemon zest
  • 1/2 tsp pure vanilla
  • 1 egg yolk

Danish Directions:

  1. Pre-heat the oven to 350°F
  2. In the container for the immersion blender, add the cottage cheese, vanilla and sugar and blend until smooth. Add the egg yolk and blend well. Fold in the lemon zest. Refrigerate.
  3. Once the dough is refrigerated and cooled, lightly flour your rolling area. Roll two small portions into a circle about 10 cm or 4 inches in diameter. Cut as per the illustration. Add half the creamed cottage cheese to the centre and fold up one corner from each cut to the centre and pinch to seal.

    You could do squares instead, I find it easier to roll a circle and there is no waste.

  4. Brush the dough with 1/4 of the apricot jam, sprinkle 1/4 of the almond sugar mixture on top. Starting with the wide end, roll each 6th into a little crescent, pinch the ends a bit and turn into each other. Brush with the whisked egg yolk.
  5. Line two large baking sheets with parchment paper. Bake 20-25 minutes until golden. Store in an air tight container. These freeze particularly well. Serve either warm or at room temperature.
Cheese Danish_4250

They were very pretty though

Cheese Danish_4253

The creamed cottage cheese was delicately sweet.

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