Video Transcript

Hi, I'm Romina Rasmussen with Le Madeleines in Salt Lake City, and today we are making cheese danish. So I've rolled my dough out to about a quarter-inch thickness. You don't want to go too thin, because you're going to lose your layers if you do and,you know, most people have a pizza wheel at home but I have a big pizza wheel.So I'm going to use this which saves a little bit of time and I've set it up four inches. We want to make four inch squares. So I'm going to use my big pizza wheel. My Tim Allen Home Improvement pizza wheel, and then I'm going to cut my danish. So now I have four squares and I only had to make two cuts but a ruler and this work just great. But, I got to cheat a little.All right, so I'm going to take my cheese filling and I'm just going to put a little bit in the middle. You want to go maybe a teaspoon and a half. This will actually expand a lot so you don't need to put a ton otherwise they're just going to explode. So I'm going to move my scraps over. Get them out of the way. We are going to use them so don't, don't get rid of those. Unless you want to have a bite and taste it. Okay, so I'm making all of the little danishes into like, into a pocket and I always start with the same corner and I go in the same order so that they all look the same. So I'm going to fold towards the center and then the next one and the next one. As you can see they're all actually on top of on another. Not just meeting in the middle, if that if that makes sense. So I'm going to do it again into the center and then on top and then on top and then on top. So, again, they're all folded into little pockets. So we have those done. Now I'm going to take my scraps, don't forget about those and we're going to use the regular pizza wheel and I'm just going to cut them into thin strips. Maybe not quite a half inch, that would be a little bit too wide. Maybe three eights, you can eye ball it. It doesn't have to be really precise. So I'm going to do. I'm going to do, I'm going to take my little pocket and you want to take a strip and I'm going to seal it shut one way and so it almost looks like a little present. Okay, now I can put it back and I'm going to do that with all of them and the strip doesn't have to go, they don't have to meet underneath. They just have to go all the way under because that's going to become the bottom of your danish. Okay, so now that we've got them all shaped, we need them to have space on the tray to proof or to rise. So, I'm going to arrange them so that they have enough space in between to grow and not run into one another and that way they have room. So now we're going to bake our cheese danish but before that we are going to egg wash them and this is just an egg that's been beaten up and this will make them nice and shiny. And then we're going to throw right in the oven at 350 and we're going to do six minutes and rotate them. So they are ready, they are looking nice and golden. Gorgeous, look at that and a few of them opened up but they're still pretty that's, that's okay. Don't be sad. I'm going to glaze them just lightly. So this will give them a hint of sweetness but not too much and not gloppy and it really still lets the look of the danish and all the layers because you can see that now that they've puffed up as they've baked and there you have it: cheese danish. Can't wait.