Yield: 24 Servings
|2 packs||Active dry yeast|
|½ teaspoon||Grated lemon peel|
|8 ounces||Cream cheese; softened|
|1 teaspoon||Grated orange peel|
CREAM CHEESE FILLING
From: franma@... (Fran Maunder) Date: 17 Oct 1995 18:23:40 -0600 I recently found this recipe in a Philadelphia Cream Cheese cookbook. They tasted great!
In large mixing bowl, combine 1 cup flour, sugar, yeast and salt. Heat milk and margarine over low heat until warm. Add to flour mixture; beat 3 minutes at medium speed on electric mixer. Add ½ cup flour, eggs and peel; beat 2 minutes at high speed. Stir in enough remaining flour to form soft dough. On lightly floured surface knead dough until smooth and elastic, about 5 minutes. Place in greased bowl; brush with additional margarine, melted. Cover; let rise in warm place until double in volume, about 1½ hours. Punch down dough; divide in half. Cover; let rest 10 minutes. Shape each half into twelve balls. Place 3 inches apart on greased cookie sheet; flatten to 3" circles. Cover; let rise until double in volume, about 45 minutes. Indent centers; fill with measuring tablespoonfuls of cream cheese filling. Bake at 375^p, 8-10 minutes or until golden brown. Remove from cookie sheet; sprinkle with sifted powdered sugar, if desired. Makes 2 dozen.
Cream Cheese Filling: Combine all ingredients, mixing until blended.
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