Cheese Danish Pockets with Almond Streusel Draft

How I make it

Dough (the night before)

1. In a stand mixer with the dough hook, mix all the dough ingredients except the butter and salt for about 5 minutes.

2. Add the soft butter and salt and knead for 5 more minutes, until the dough is soft.

3. Wrap in plastic and leave in the fridge overnight to rise.

Filling and streusel

1. Mix the cheeses with the sugar, vanilla and pudding mix. Add the yolks and mix until smooth.

2. Pulse the streusel ingredients in a food processor until coarse crumbs form.

Shaping and baking

1. Flour the work surface and divide the cold, risen dough into 4 equal pieces.

2. Roll each piece into a square about ¼ inch (5 mm) thick and cut it into 5 squares of 4 inches (10 cm).

3. Place a heaping tablespoon of cheese filling in the center of each square, with a few raisins and apricots.

4. Fold the corners of the square toward the center, like an envelope.

5. Arrange with space between them on a baking sheet lined with parchment paper. Cover with a damp towel and let rise for about 1 hour, until doubled.

6. Preheat the oven to 350°F (180°C).

7. Brush the pastries with the egg wash and sprinkle generously with streusel.

8. Bake for about 20 minutes, until golden.