Yeast Cheese Cake

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

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