Cheese kuchen
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Flour |
| ½ | cup | Margarine melted |
| 1 | teaspoon | Salt |
| ½ | cup | Sugar |
| 3 | larges | Eggs |
| ½ | cup | Sour cream or yogurt |
| 2 | tablespoons | Traditional yeast dissolved; (I use fast rise) in |
| ½ | cup | Warm water and |
| ½ | cup | Warm milk and |
| 1 | tablespoon | Sugar |
| 1 | pounds | Dry cottage cheese |
| 1 | large | Egg |
| Salt | ||
| 3 | tablespoons | Sugar |
| 2 | tablespoons | Cream of wheat |
| 1 | tablespoon | Sour cream |
| 1 | teaspoon | Vanilla |
Directions
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 1½ 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@...
Posted to JEWISH-FOOD digest by "M. Reuter" <moshe@...> on May 29, 1998