Austrian Cream Cheese Cakes
10 servings
225 minutes
Austrian pastries with cream cheese are a delicate treat embodying the coziness and traditions of Austrian baking. The roots of this dessert trace back to the rich history of Austrian cuisine, where cream cheese is often used to impart rich flavor and airy texture to dishes. The pastries consist of soft yeast dough harmoniously blended with butter and vanilla notes. Inside is a delightful filling of cream cheese, lemon zest, raisins, and egg whites that add lightness. Almond topping and caramel crust create a pleasant contrast in textures after baking. This dessert is perfect for morning coffee or evening tea, offering comfort and enjoyment in every bite.
1
Combine flour, salt, yeast, warm milk, sugar, and egg. Mix until homogeneous. Add melted butter and mix again. Let it rest for 1.5 hours to allow the dough to double in size.
- Wheat flour: 400 g
- Salt: pinch
- Dry yeast: 7 g
- Milk: 125 ml
- Powdered sugar: 120 g
- Chicken egg: 3 pieces
- Butter: 4 tablespoons
2
Place the dough on a floured surface and roll it out to a thickness of 1.5 cm. Cut into 7 cm squares and transfer to a baking sheet.
3
To prepare the filling, mix cream cheese with butter, egg yolks, sugar, lemon zest, and raisins.
- Cream cheese: 225 g
- Butter: 4 tablespoons
- Chicken egg: 3 pieces
- Powdered sugar: 120 g
- Lemon: 1 piece
- Raisin: 1 tablespoon
4
Whip the egg whites and add to the cream mixture.
- Egg white: 1 piece
5
Place a tablespoon of filling in each pastry. Fold the corners of the dough to the center, covering the filling. Seal the edges. Let rise for 45 minutes.
- Cream cheese: 225 g
6
Preheat the oven to 180 degrees. Brush the pastries with egg white mixture, sprinkle with crushed almonds. Bake for 30 minutes.
- Egg white: 1 piece
- Almond: 2 tablespoons