Need help with pastry replication please
We were in Budapest in July and had turos taschkas (cheese purses) from the Jeg Buffet every day for breakfast. They are a not-so-sweet cheese filled pasty. I adored them and tried to replicate this at home, the result turned out merely OK. The filling I used was farmer's cheese, some sour cream, sugar, egg yolk, vanilla and cinnamon. The filling I remember was thicker, maybe need to use cream cheese next time. The pastry dough was OK, a yeast based coffee cake-like dough. It is not bad, but does not compare to the dough I remember from Hungary, this was more like layers of danish or croissant type dough, morde crisp and flaky, probably not yeast-based.
Below is a copy of the recipe I used, please help me adjust it so the filling will be thicker and the dough crisper, more danish/croissant like. Thanks!
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
½ cup sour cream
1/3 cup sugar
½ 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
Flour, for dusting
1 large egg mixed with 1 tablespoon water
Confectioners’ sugar, optional.
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.
Yield: About 24 pastries.
I believe what you may have experienced was made with a cream cheese dough that incorporates AP flour with cream cheese, butter and salt. That dough is often used to make "Kiffles". Then again, you may have found a master baker who can make a layered yeasted dough. All said and done, the traditional cheese pocket is made with a yeasted dough
Take a look at this recipe for cheese pockets:
Thanks T for the link. My pastries look exactly like your photos, but again the texture of the dough is not right, for me. I don't think the dough should have cream cheese, that would make it like rugelach, which it is not. I am now convinced it's more like an adapted croissant dough, flaky and buttery like that.
Anyone have recipes for an easy croissant dough recipe?