| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Jewish | 1 | Servings | |
INGREDIENTS
| 4 | c | Flour |
| 1/2 | c | Margarine melted |
| 1 | ts | Salt |
| 1/2 | c | Sugar |
| 3 | lg | Eggs |
| 1/2 | c | Sour cream or yogurt |
| 2 | tb | Traditional yeast dissolved; (I use fast rise) in |
| 1/2 | c | Warm water and |
| 1/2 | c | Warm milk and |
| 1 | tb | Sugar |
| 1 | lb | Dry cottage cheese |
| 1 | lg | Egg |
| Salt | ||
| 3 | tb | Sugar |
| 2 | tb | Cream of wheat |
| 1 | tb | Sour cream |
| 1 | ts | Vanilla |
INSTRUCTIONS
CHEESE FILLING Put flour in bowl and make a well, add salt ,sugar, eggs, sour cream ,dissolved yeasd and last melted margarine. Mix well with hands and start to kneed a bout 10 minutes until you have a nice dough .Let rise until double a bout 1 1/2 to 2 hours. Punch down kneed for 2 minutes. Devide into 2 balls (dough may made night before and refrigerated) Cheese filling: Process until smooth Roll one ball of dough out to fit into a large tart pan with removable bottom. Grease pan real well. Add cheese mix and make lattice top with doughfrom the other ball Brush dough and cheese with eggwash . Let rise in very low oven until double Bake in 350 f till golden brown. (if you have to much dough make a nother cake) moshe@escape.ca Posted to JEWISH-FOOD digest by "M. Reuter" <moshe@escape.ca> on May 29, 1998
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