Hannukah Treats: Cheese Danish Pastries

Hanukkah foods are traditionally fried, cheesy, and yummy. In addition to the always-popular latkes (potato pancakes) and sufganiyot (jelly-filled doughnuts), satisfy your guests this year with this equally delicious recipe. By preparing it the night before, this dish becomes a convenient fix when family and friends arrive to celebrate. Simply pop them in the oven for about 20 minutes and serve.

Hosting and entertaining won’t need to distract you from enjoying the holiday season this year. This recipe provides plenty of pastries to go around so you don’t find yourself running back to the kitchen for some last minute cooking. Just sit back and watch as everyone (Jewish or not!) devours these puffy square delicacies.

Cheese Danish Pastries (Delkelekh)
recipe from the New York Times

Ingredients

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
• 1/2cup 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 assembly:

• Flour, for dusting
• 1 large egg mixed with 1 tablespoon water
• Confectioners’ sugar, optional

Directions

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.

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