Balaton Danish
Yes, true Danish pastry is made using yeast in the dough. But, frozen puff pastry makes a nice substitute.It s also a huge convenience.
If you ve worked with puff pastry, you know the instructions have you rolling each third of a sheet to approximately twice its size before cutting into squares.We acknowledge that this new method which is how the directions for this recipe are written is unconventional.Try it.Tell us if you don t think it s easier.
1 pkg. Frozen puff pastry sheets
3 cups Powdered sugar (approximate)
1 1/2 lbs. (24 oz.) Ricotta cheese
or 3 pkgs. (8 oz. each) Cream cheese, softened
1-2 jars Balaton Pastry Filling
Directions:
Puff pastry comes two sheets to a box, folded in thirds.Allow the pastry to thaw to room temperature for 20 30 minutes before gently unfolding.
Add powdered sugar to ricotta about a cup or so to taste.Blend smooth in a food processor.
Cut each piece along the fold lines, making six strips of pastry.[Note: Keep pastry sheets covered until ready to use--to prevent drying.]Using a rolling pin, roll each strip into a long ribbon of dough--in order to get 12 pieces that are 3 1/2 to 4 inches square.Fold in half, then half again to check measurement.When correct size has been reached, cut through the center and slit along fold lines.
Preheat oven to 400 degrees.
Place 1 teaspoon of sweetened cheese in the middle of each square.Fold the corners to the center of each piece so they are just touching.Bake on ungreased cookie sheet for 8 9 minutes.Do not underbake.Best if golden brown.
Pour Balaton Pastry Filling into a shallow dish. With a fork, lift out cherries and place one or two into the center of each pastry.Any corners that are sticking up can be covered and held down with a cherry. Cool pastries.Add enough water to 1 1/2 cups powdered sugar to make icing the consistency of school glue.Dribble icing over completely cooled pastries.Makes 72 pastries.
New York Cheesecake with Balaton Topping
This cheesecake requires a special pan--a 9-inch spring form pan--but when you get repeated requests to bring this dessert to get-togethers, you ll understand just how truly extraordinary it is. Says Sue, I had a young friend ask if I would make this for his high school graduation party.It never made it to the party.He didn t intend for it to be shared.
Crumb crust:
1 1/4 cups Graham cracker crumbs
1/4 cup Melted Butter
Filling:
5--8 oz. Packages Cream Cheese, softened
3 Tbsp. Flour
6 Extra Large Eggs (or 5 Jumbo)
2 Egg yolks
2 Tbsp. Milk
1 3/4 cups Sugar
Topping:
1 to 2 Jars Balaton Pastry Filling
or Balaton Pastry Filling--Almond Cinnamon Recipe
Directions:
If using graham crackers instead of already prepared crumbs, grind them to crumbs in a food processor.Mix with butter and pack into a 9-inch spring form pan.(Note:If you use a 10-inch pan the cheesecake won t be as high, and therefore, not as showy.)
Preheat oven to 475 degrees. Measure filling ingredients in the large bowl of a counter-top (not hand) mixer and, using medium speed, mix smooth. Pour over crumb crust.Bake at 475 degrees for 10 minutes, then 200 degrees for l hour, or until set (middle is not jiggly).Cool completely and then refrigerate several hours.Also refrigerate the jars of Balaton Pastry Filling.
To serve, cut around outside of spring form pan, then release spring and carefully remove sides of pan. Cut cheesecake into narrow wedges, approximately 1 1/2 inches at the widest part (It s very rich!). Transfer to serving plates. Top each with a generous spoonful of Balaton Pastry Filling.
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