| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Jewish | Dessert | 12 | Servings |
INGREDIENTS
| 1/2 | c | Margarine |
| 1 | c | Sugar |
| 1 1/2 | c | Water |
| 3 | Eggs | |
| 1 | Lemon; rind from | |
| 1 | kg | Flour |
| 1 | pk | "Shimrit" yeast or equivalent |
| 6 | pk | 1/2% fat white cheese (I guess you could use cream cheese) |
| 3 | Eggs | |
| 6 | tb | Corn starch |
| 1 1/2 | c | Sugar |
| 6 | pk | Vanilla sugar |
INSTRUCTIONS
DOUGH FILLING From: [email protected] Date: Fri, 26 Jul 96 21:48:13 PDT This recipe is a lot of work, and takes a lot of time, but don't stop reading now...it is really good! Drain the cheese in a towel hung over the sink for 3-4 hours. Take the remaining cheese ball and mix with the rest of the ingredients and refrigerate. Dough: Mix 1 T sugar with the water and yeast and let foam. Add margarine sugar and eggs. Add the rest and mix well. It makes a sticky dough. Roll out the entire dough into one very large rectangle on a well floured surface. Smear with 1 1/2 cups of margarine, folding like a business letter and then folding the outside ends in thirds to the middle. Refrigerate for several hours. Divide the dough into 6 balls. Roll out into a 81/2 x 11 rectanle. Put cheese in row down the center. Cut slits on the diagonal from the outer edge of the dough to just before the cheese and cover into a "mock braid" not overlapping the two sides by a lot (barely overlap so the piece you receive to eat isn't too doughy!). Bake until golden brown. Boil 1 cup of sugar with 1/2 cup of water and pour syrup over hot loaves. Freezes well also! JEWISH-FOOD digest 283 From the Jewish Food recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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