Cheese Danish Pastries

DOUGH:
1 Tablespoon Yeast
? Cup Milk, At Room Temperature
2 Large Eggs, At Room Temperature
6 Tablespoons Unsalted Butter, At Room Temperature
Cup Sour Cream
? Cup Sugar
Teaspoon Salt
3 Cups All-Purpose Flour, Sifted

FILLING:
12 Ounces Farmer’s Cheese
? Cup Sour Cream
? Cup Sugar
2 Tablespoons Flour
1 Teaspoon Vanilla
1 Large Egg Yolk
Finely Grated Zest of 1 Lemon

ASSEMBLY:
Flour, For Dusting
1 Large Egg Mixed With 1 Tablespoon Water
Confectioners’ Sugar, Optional

1. For the dough: In bowl of an electric mixer, combine yeast and milk and allow to sit for a few minutes.  Stir in eggs, butter, sour cream, sugar, salt and flour.  Mix well until dough turns into a ball.  Transfer to a covered container and allow to rest for 30 minutes, then refrigerate overnight.
2. For the filling: In bowl of an electric mixer, combine farmer’s cheese, sour cream, sugar, flour, vanilla, egg yolk and lemon zest.  Mix well.  Transfer to a covered container and refrigerate until needed, up to 24 hours.
3. For assembly: Preheat oven to 350F, and line two baking sheets with parchment paper.  Lightly dust a work surface with flour and roll out dough into a rectangle ? inch thick.  Cut into 4×4-inch squares.  Spoon about 1 tablespoon filling into center of each square.  Pick up corners of each square and press points together.
4. Arrange pastries on baking sheets about 1 inches apart.  Brush with egg mixture.  Bake until golden, about 20 minutes.  Allow to cool and serve as is or sprinkle with confectioners’ sugar.

Recipe Credit: Mom Central