Israeli Style Sweet Cheese Pastry

Few flavors take us back to nostalgic moments, and these pastries , a part of my Israeli childhood, fit perfectly into that space. Their signature cheese filling tastes a lot like a no-bake light cheesecake, but because it’s baked, the filling is creamier with a more intense flavor.

One more important note before we get baking: this pastry can be made using my classic brioche dough. It does require planning and is best made the night before, but if you’re after a tender, rich pastry, it’s worth it.

For a faster, last-minute option, use puff pastry for a flaky, crumbly result. If you want something in between, my babka dough is a great choice: it gives a lighter, fluffier crumb.

The filling and shaping stay the same for all three options.

The complete recipe can be found at the bottom of this post in the recipe card. Below is a recap of the main ingredients, and substitutions when possible.

• Cream Cheese. It what gives the filling it’s cheesy flavor and its high fat content provides the creamy texture. You can replace it with the same amount of ricotta cheese for unique twist.
• Greek Yogurt. Traditionally, this recipe uses a soft Israeli cheese known as “White Cheese”, which is very similar to whole greek yogurt. You can use whole sour cream, but it will effect the taste. Still yummy, but not as cheesy.
• Vanilla Instant Pudding. The secret to many Israeli dessert, and what gives this recipe its signature sweet, vanilla flavor.
• Powdered sugar and egg yolk. Both, thicken and stable the cream so during baking it won’t spill out of the pastries. Using egg yolks solely is a great way to make sure the filling is creamy, stable without being too custardy and eggy.

Make It

Below are step by step images for visual cues, and I all the tips for your success and tricks I learned while testing this recipes.

Step one: Make The Filling

• You can make the filling up to 24 hours ahead, and refrigerate it until use.
• Make sure the ingredients are at room temperature, or you’ll end up with a lumpy filling.
• I mixed the ingredients in three parts for a smooth and cohesive incorporation, which made it possible to skip the stand mixer and use a whisk.

Step Two: Shaping & Baking

• Shape these pastries while the dough is cold. Cold dough behaves, warm dough does not. Brioche needs a long refrigerated rise anyway, so roll it straight from the fridge. No warming, no drama.
• If you’re using babka dough, let it complete its first rise, then divide it in half, wrap each piece in plastic, and chill for about 30 minutes (an hour if you have it). This makes it much easier to work with and keeps the butter where it belongs.
• Using puff pastry? Defrost it, but keep it cold. Soft puff pastry is chaos.
• Roll the dough into a rectangle about ¼-inch thick for brioche or babka dough, or ⅛-inch thick for puff pastry. Cut into squares using a knife or pizza cutter. For classic pastries, go with 4×4 inches; for smaller, snackable ones, 2×2 inches works great.
• Move the squares to a lined baking sheet before adding the filling. Trust m, filled pastries are not meant to be relocated. I’ve tried. It was messy.
• When folding the corners over the filling, don’t pull them tight. Leave a little breathing room so the filling can spread without escaping or tearing the dough.
• Brush with an egg yolk wash. This is non-negotiable if you want that deep golden bakery look.
• Bake just until done. Over baking will curdle the filling and break your heart. You’re looking for golden dough and a filling that’s puffy and pale yellow. The filling will deflate as it cools, that’s ok.

Yields and Storing

This recipe makes 16 4×4 pastries, or about 28 2×2 pastries.

Best to serve same day, when chilled, and store at room temperature, covered for up to two days. Heat for 10 minutes in a 200°F (95°C) preheated oven, avoiding from baking the filling.

Cover with plastic wrap and place in a freeze bag for up to four weeks, when ready unwrap and allow to defrost at room temperature. Heat if desired.