Cheese Danish, Deltelach

Adapted from Food Family and Tradition:
Hungarian Kosher Family Recipes and Remembrances

By Lynn Kirsche Shapiro

Cheese Deltelach on Shabbos is traditional in my father's and mother's families for generations -including today's. The cheese filling is not overly sweet, an example of a light sugar to flour ratio. "At home" it was made with fresh homemade farmer's cheese, but today we make it with store-bought farmer's cheese. Enjoy it any day of the week with a fresh, hot cup of coffee.


1 pound farmer's cheese
2 ounces cream cheese
½ teaspoon salt
½ teaspoon cinnamon
1/3 cup sugar, or to taste
1 egg
1 egg beaten with 1 tablespoon water
1 teaspoon sugar
1 Sweet Yeast Dough ball (see Sweet Yeast recipe here)


Directions for the filling:
In a large bowl, using
 a sturdy wooden spoon, mix the cheeses together until smooth. Add salt, cinnamon, sugar to taste, mixing well. Add the 1 egg and mix well. Cover and refrigerate for about 10 minutes, so the filling holds together.
In a small bowl beat together the remaining egg with water. Add sugar and mix to dissolve sugar. Reserve.
On a lightly floured board roll out the dough ball into a 12 by 18-inch rectangle. Cut into 24 (3-inch) squares.

Fill the center of each square with 1 tablespoon of the reserved cheese filling. Fold up the four corners, to meet in the middle, moistening each corner with water to seal. Do not seal sides, as you want the cheese filling to show through.
Line a half sheet pan with parchment paper. Place deltelach 2 inches apart to allow for rising. Let rest in a warm place until dough rises and looks puffy, for 30 to 45 minutes.

Meanwhile, preheat oven to 350°F. Using
 a pastry brush, brush the tops with the egg wash very lightly so as not to deflate pastries. Bake until golden, 20 to 30 minutes.
Makes 24 (3-inch squares)


Recipe: Kosher, dairy