| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Wisconsin | Apples, Turnovers, Pies & past | 18 | Servings |
INGREDIENTS
| 2 | pk | Dry Yeast |
| 1/4 | c | Warm Water — 110 to 115 |
| Deg | ||
| 1/3 | c | Butter |
| 1/3 | c | Sugar |
| 1/2 | c | Shredded Sharp Cheddar |
| Cheese — ( 2 oz) | ||
| 8 | oz | Sour Cream |
| 1 | Egg — beaten 4 C Flour | |
| 1 1/4 | c | Apple Pie Filling |
| 1 | c | Powdered Sugar |
| 1/2 | ts | Vanilla |
| 1 | ts | Milk — 1 – 2 tsp |
INSTRUCTIONS
Soften yeast in warm water. Heat butter, sugar, and 1 tsp salt just till warm (115 - 120 deg), strirring constantly. Add cheese, stirring until melted. Pour into a large mixingbowl; stir in sour cream and egg. Stir in 1 1/2 c flour; beat well. Stir in yeast. Add remaining flour. On a lightly floured surface, knead 2 minutes. Cover; let rest 10 minutes. Roll half of the dough into a 12 inch square. Cut into nine 4-inch squares. Place about 1 tablespoon filling atop each square. Fold dough over to form triangle; seal edges. Place on greased baking sheets. Repeat with remaining dough. Cover; let rise in a warm place till double (20 minutes). Bake in 350 deg oven for 10 to 12 minutes. Remove to wirerack. Combine powdered sugar and vanilla. Stir in milk to make of spreading consistency. Spread atop warm pastries. Makes 18 Submitted to the WMMB by Shirley Nagel - Deerbrook, Wisconsin Recipe By : Wisconsin Milk Marketing Board From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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