| 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: aring@shani.net
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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