Yield: 12 Servings
Measure | Ingredient |
---|---|
½ cup | Margarine |
1 cup | Sugar |
1½ cup | Water |
3 \N | Eggs |
1 \N | Lemon; rind from |
1 kilograms | Flour |
1 pack | \"Shimrit\" yeast or equivalent |
6 packs | 1/2% fat white cheese (I guess you could use cream cheese) |
3 \N | Eggs |
6 tablespoons | Corn starch |
1½ cup | Sugar |
6 packs | Vanilla sugar |
DOUGH
FILLING
From: aring@...
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 1½ 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 ½ 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, .