EASY CHEESE DANISH
Provided by Trisha Yearwood
Time 35m
Yield 8 danish
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F. Line 2 baking pans with parchment paper.
- Beat the whole egg with 1 teaspoon of water in a small bowl; set aside.
- Beat the egg yolk, cream cheese, sugar, lemon juice and vanilla in a medium bowl with an electric mixer on medium-high speed until smooth.
- Lay out the 2 sheets of puff pastry and cut each into 4 squares. Fold the corners of the squares over by about 1 inch to make octagon shapes. Spoon the cream cheese mixture evenly into the center of each (about 2 tablespoons per); do not spread the cream cheese. Brush all of the exposed pastry with the egg wash, then dust generously with sugar.
- Bake until puffed and golden brown all over, about 18 minutes. Cool slightly before serving.
MANA'EESH (J)GIBNEH - CHEESE PASTRIES
This is one of my favorite foods. Mostly because I love the dough. Traditionally it's made with Akkawi cheese but you can mix with Mozzerlla or sub If you like a lil something extra try jazzing them up with za'taar spice or some veggies. These freeze well pre baked. I have brushed them around the edges with olive oil or butter for a golden glow but not always. Play around with them to cook them to how you like. Some like a softer dough and less time in the oven and some like a crunchy dough. This dough can do either.
Provided by Jamilahs_Kitchen
Categories Yeast Breads
Time 2h20m
Yield 18 pies, 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Dissolve the sugar in the ¼ cup water. Sprinkle the yeast over the water and let ferment and bubble.
- In a large bowl combine the yeast, flour, salt, olive oil, egg, and warm milk. Knead until a soft dough is formed. Dough will be slightly sticky, so always make sure your hands have a little olive oil on them.
- Lightly grease the same bowl with olive oil. Return the dough to the bowl, cover with a clean cloth and leave in a warm dry place for at least 2 hours, until doubled.
- Preheat oven to 350°F.
- Take fist-fulls of the dough and on a floured surface roll out into small balls. Let rest for 5 minutes. Flatten each dough ball into 4" disc, about ½" thick.
- Place on a lightly oiled baking sheet and top with cheese. Repeat with remaining dough and cheese.
- Bake until golden brown, about 18-20 minutes. Serve warm.
Nutrition Facts : Calories 514.4, Fat 26.6, SaturatedFat 11.3, Cholesterol 68.1, Sodium 867.7, Carbohydrate 49.1, Fiber 1.7, Sugar 0.7, Protein 19.2
MY FAMILY MANAEESH -- ARABIC/ISLAMIC CHEESE SPREAD FOR BREAD
Many food writers credit this as being a food of Lebanon and it is made in Lebanon. However, the original idea is Arabic/Islamic and is found in the Hebrew world as well. This has been made for centuries with little change to the original idea and is used in all of the Arabic/Islamic world. No matter the history it is yummy and makes a perfect mezze! Use a ricotta or dry curd cottage cheese for best results. This is also a Ramadan food for much of the Middle East and Morocco and is best/traditionally baked into the top of breads. c.\2005
Provided by Hajar Elizabeth
Categories Breads
Time 25m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingerdients and let sit 2-4 hours for flavor to develop.
- This can be made and spread on bread as is though is most commonly and traditionally placed onto the surface of a pita-type dough and pushed into the surface before baking. PLEASE DO NOT use feta cheese. It is not used and is far too salty for this.
- In Morocco we do not see pita breas so we use a bread like "MY ROUGH KHOUBZ" which is posted here on zaar.
- The thyme is used in some countries in up to 2 teaspoons It depends on your own tolerance for it and I like it as a forward flavor but not to overpower.
- You can use stor bought pita bread and place the cheese onto the top of that, pushing slightly so it stays on and bake in a 375 degree oven until hot, approximately 8-10 minutes.
- This makes approximately 2 cups of cheese mix.
Nutrition Facts : Calories 87, Fat 9.2, SaturatedFat 1.1, Sodium 116.6, Carbohydrate 1, Fiber 0.4, Sugar 0.2, Protein 0.9
CHEESE PASTRY
Steps:
- Combine the cream cheese, butter and salt in a large bowl or in a food processor fitted with the metal blade. Mix or process until smooth. Add the Parmesan cheese and flour and mix to combine. Gather the dough into a ball, flatten to a disc and wrap in plastic wrap. Refrigerate for 30 minutes before rolling.
CHEESE DANISH PASTRIES (DELKELEKH)
Provided by Joan Nathan
Categories breakfast, main course
Time 1h
Yield About 24 pastries
Number Of Ingredients 18
Steps:
- 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.
- 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.
- 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.
- Arrange pastries on baking sheets about 1 1/2 inches apart. Brush with egg mixture. Bake until golden, about 20 minutes. Allow to cool and serve as is or sprinkle with confectioners' sugar.
Nutrition Facts : @context http, Calories 152, UnsaturatedFat 2 grams, Carbohydrate 19 grams, Fat 6 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 3 grams, Sodium 116 milligrams, Sugar 6 grams, TransFat 0 grams
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