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cheese pastry.
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Cheese Pastry | Using Brioche Or Puff Pastry

Soft, buttery brioche wrapped around a lightly sweetened cheese filling baked into golden brown perfect with your morning coffee or afternoon tea.
Course Breakfast
Cuisine israeli
Keyword cream cheese pastries
Servings 16 Pastries
Author Dikla Levy Frances

Ingredients

For The Dough

  • 1/2 Recipe (see notes for other options) Brioche Dough Divided into two. Or, thawed puff pastry

For The Filling

  • 1 Cup (225g) Cream cheese at room temperature
  • 1 Cup (240g) Whole Greek yogurt at room temperature
  • 1 Cup (120g) Powdered sugar
  • 1/4 Cup (40g) Vanilla instant pudding powder
  • 4 Large Egg yolks at room temperature
  • 1 Large Egg yolk for egg wash

Instructions

  • Make the dough ahead of time, and make it is chilled for about 60 minutes before shaping.

Make The Filling

  • In a large bowl, mix the cream cheese (225g) and yogurt (240g) until smooth.
  • Mix in the powdered sugar (120g) and instant pudding powder (40g).
  • Add the egg yolks (four) and mix until smooth. Place the bowl in the refrigerator while you roll the dough, or up to 24 hours.

Shape the Pastries

  • Remove one part of the dough from the refrigerator, and roll it over a lightly floured work surface into an 18x10-inch rectangle. About 1/4-inch thick.
  • Use a shape knife, or a pizza cutter to trim the edges of the dough, then cut the dough into 8 (or more for smaller pastries) squares, each about 4x4-inches.
  • Line a large cookie pan with parchment paper, then gently lift the dough squares and place them over the lined pan.
  • Remove the filling from the refrigerator and transfer it to a large pastry bag. Pipe, or use a spoon, to top each square with a dollop (about 1.5 tablespoons) of filling, placing it about 1 inch away from the diagonal corners of the dough.
  • Fold the opposite corners of the dough making sure over the filling (kind of like a hug), making sure to leave some space between the sides of the dough and the filling for the filling to spread.
  • Fold the opposite corners of the dough over the filling (kind of like a hug), leaving a little space between the dough and the filling so it has room to spread.
  • Brush the dough with the extra egg yolk, and set it aside to rest for about 45 minutes.
    repeat with the second part of the dough
  • Preheat your oven to 350°F (180°C) about 25 minutes beofre baking.
  • Bake the pastries over the middle oven rack for 18-20 minutes turning the pan mid baking.
  • The pastries are ready when the dough is golden brown (not too deep brown), and the filling id puffed but not golden.
    Remove from the oven and set a side to chill for about 20 minutes before serving.

Notes

  • Store at room temperature for up to two days.
  • Freeze for up to four weeks wrapped in plastic wrap, and store in a freeze bag. When ready, un wrap allow to defrost.
  • Warm in a 200°F (95°C) preheated oven for 10 minutes for a fresh texture.
When using Babka Dough:
  • After the dough rises, divide it into three parts, cover with plastic wrap and refrigerate for at least 30 minutes. This is not a must, but the dough is much easier to work with when cold.
When using Puff pastry:
  • Make sure the pastry has thawed but is still chilled. 
  • If needed roll the dough into 1/8-inch thick.
  • Bake at 400°F (200°C) for 20-24 minutes, if the dough has yet to brown evenly, reduce the temperature to 350°F (180°C), and bake for additional 5-10 minutes.