Danish Pastry Pockets with Beatrice Ojakangas | Baking With Julia Season 2 | Julia Child

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil reduces saturated fat while maintaining flakiness.

cream cheese

🥗Healthier: ricotta cheese

💰Cheaper: cottage cheese

Ricotta offers a lighter texture and fewer calories.

powdered sugar

🥗Healthier: stevia

💰Cheaper: granulated sugar

Stevia reduces calories significantly.

fruit filling

🥗Healthier: fresh fruit

💰Cheaper: canned fruit

Fresh fruit enhances flavor and nutrition.

Mix flour, sugar, and salt in a bowl.

Dissolve yeast in warm milk and let sit until frothy, about 5 minutes.

Add melted butter, eggs, and vanilla extract to the yeast mixture; stir to combine.

Gradually add the dry ingredients to the wet mixture; mix until a dough forms.

Knead the dough on a floured surface until smooth, about 5-7 minutes.

Place dough in a greased bowl, cover, and let rise in a warm place until doubled, about 1 hour.

Preheat oven to 375°F (190°C).

Roll out the dough on a floured surface to about 1/4 inch thick.

Cut the dough into squares or rectangles, depending on desired pocket size.

Place a spoonful of cream cheese and fruit filling in the center of each piece.

Fold the dough over the filling to create pockets; seal edges with a fork.

Brush the tops with egg wash for a golden finish.

Bake in the preheated oven until golden brown, about 15-20 minutes.

Let cool slightly before drizzling with a mixture of powdered sugar and lemon juice.

Cooking Techniques

Spice Level:

Allergens