Side Pannel
Yeast Cheese Cake
Ingredients List
- -----------------------------------DOUGH-----------------------------------
- 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
Directions
FILLING
-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
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
-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
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
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