| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Jewish |
Miamiherald, Ethnic, Jewish, Pastries |
1 |
Pieces |
INGREDIENTS
| 1/2 |
c |
Farmer's cheese |
| 1 |
lg |
Egg, lightly beaten |
| 1 |
c |
Finely grated cheddar cheese |
| 2 |
oz |
Cream cheese |
| 1/8 |
ts |
Salt |
|
pn |
Nutmeg |
|
pn |
Ground white pepper |
| 8 |
|
Sheets phyllo dough; cut in 3" strips |
| 1/2 |
c |
Butter (1 stick); melted |
INSTRUCTIONS
FORMATTED BY LISA CRAWFORD
Preheat oven to 350 degrees F.
In a bowl mash the farmer's cheese with a fork until
crumbly. Mix in egg, cheddar cheese, cream cheese,
salt, nutmeg, and white pepper. Blend well. Brush
each phyllo strip with butter and spread 1 teaspoon of
the cheese mixture in a corner. Fold over like a flag
to make a triangle, fold again to make a square, then
a third time to make a triangle. Using a pancake
turner, place on a greased baking sheet. Brush the
top with butter. Repeat with the remaining filling and
the remaining phyllo dough. Bake for about 15 minutes,
until golden. Eat immediately, or refrigerate and
reheat the next morning.
Nutritional info per pastry: 47 cal; 2g pro, 3g carb,
3g fat(61%), 13mg chol, 80mg sodium
Source: Miami Herald, 12/14/95
Posted to MM-Recipes Digest V3 #231
Date: 24 Aug 96 21:44:08 EDT
From: "Lisabeth Crawford (Pooh)" <104105.1416@CompuServe.COM>
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