Kaas Potjes (cheese pockets)

from Our Table by Renee Muller

Reproduced with permission from the copyright holders, ArtScroll/Mesorah Publications

For the Dough

14 ounces (3½ sticks) butter OR margarine, softened
4 eggs, at room temperature
2 egg yolks, at room temperature
1 cup sugar
6 cups flour
1 teaspoon baking powder

For the filling

2 (8-ounce) packages cream cheese (not whipped), softened
5 Tablespoons (⅔ stick) butter, softened
⅔ cup sugar
2 teaspoons vanilla sugar
1 egg
1 egg yolk
2 teaspoons cornstarch
confectioners’ sugar, for dusting

In the bowl of a stand mixer fitted with the dough hook, on medium speed, combine softened
butter, eggs, and yolks; beat until butter is broken down a bit, about 2 minutes. Add sugar;
continue to mix. Slowly add flour and baking powder. Mix until a nice, soft dough forms.
(Dough might seem sticky, but that’s OK, once it’s chilled it will be more manageable.) Divide
the dough into 3 parts. Place each part into a separate resealable plastic bag; refrigerate,
preferably for a few hours or overnight.

Prepare the filling: In the bowl of a stand mixer fitted with the whisk attachment, combine all
filling ingredients until creamy. Refrigerate until ready to use.

Preheat oven to 350°F. Prepare standard or mini muffin pans.

Using a box grater, grate one piece of well-chilled dough onto a plate. If the dough hasn’t chilled
enough, place it into the freezer for a bit. Refrigerate grated dough until ready to use.
Remove remaining dough from the fridge. Working with one piece at a time, roll out dough to
¼-inch thick. Cut rounds with a 3½-inch round cookie cutter or glass. Place rounds into a muffin
tin, pushing down and pressing sides to cover all sides. Fill each with a heaping tablespoon of
filling.

Place 1-2 tablespoons grated dough over each cheese pocket (be generous; this is what makes the
pockets pretty), pressing down gently to attach them to the cheese filling.
Bake cheese pockets, 25-30 minutes, until golden. Let cool; dust with confectioners’ sugar.