INGREDIENTS

INSTRUCTIONS

Here's another dairy make-ahead recipe. It was downloaded from
"betterbaking.com" - a collection of recipes by Marcie Goldman.  This
dough is flaky and delicate. If you are in a hurry, substitute
store-bought puff pasty dough. This recipe is similar to the one by
Montreal Jewish cooking maven and author, Norene Gilletz. Her book,
Second Helpings is a part of many kitchen librairies in these parts.
For dough, place flour, salt, sugar, and baking powder in food
processor. Pulse to blend. Add butter chunks and pulse to cut fat  into
flour. Add sour cream and egg and process to form a soft dough.  Wrap
dough and chill about 20    minutes.  For filling, blend ingredients
and chill for ten minutes.  To form cheese bagels, divide dough in
half. Roll out, on a lightly  floured board to an oblong 1/4 inch
thick. Place half of filling  along one edge. Roll halfway, then cut
the roll you have formed away  from the remaining body of the dough.
Repeat. Cut into 8 inch lengths  and place on a parchment lined baking
sheet. Curve rolls into horse  shoe shapes, pinching ends together to
seal a bit.  Brush (if desired) with beaten egg and sprinkle very
lightly with fine  sugar.  Bake at 350 F. for about 40 minutes or until
lightly browned. Makes  about a dozen bagels. Freezes well. Can be made
in miniature form.  Serve hot with sour cream. Posted to JEWISH-FOOD
digest by  cindy.entis@pharma.Novartis.com on May 12, 1998

A Message from our Provider:

“Jesus Christ! The answer is on everyone’s lips”