Ingredients: 2 packages active dry yeast 1/4 cup water 7 cups all-purpose flour 1 teaspoon salt 2 cups butter, softened 4 eggs, slightly beaten 2 cups whipping cream Cheese filling: 8 ounces cream cheese 1 cup cottage cheese 2-3 egg yolks 1/2 teaspoon vanilla extract 1/4 cup sugar Directions:1. Combine all ingredients of cheese filling and blend in food processor, refrigerate until ready to use. 2. In a small bowl, dissolve yeast in warm water. 3. In a large bowl, combine flour and salt, cut in butter until crumbly. 4. Stir in yeast, eggs, and whipping cream. 5. Turn dough onto lightly floured surface, knead until smooth, about 2-3 minutes- place in a greased bowl, turn greased side up. 6. Cover, refrigerate until firm- 6 hours or overnight. 7. Heat oven to 375 degrees, roll out dough, on sugared or floured surface to 1/8 inch thickness. 8. Cut into 2 1/2 inch squares. 9. Spoon 1 tsp. of cheese filling in center of each square. 10. Bring two opposite corners to center, pinch to seal. 11. Wet fingertips with a little bit of water. 12. Fold sealed tip to one side, pinch to seal. 13. Place 1 inch apart on ungreased cookie sheets. 14.Bake 10-15 minutes or until lightly browned. |