Cheese Filled Pastry 375 degrees 25 min.
2 pastries 6 - 12 servings each
1 pkg dry yeast \
1/4 c. lukewarm water \ Mix & let stand 10 minutes
1 t. sugar /
2 - 8 oz. pkg cream cheese \
1 c. sugar \ Beat with mixer until creamy
1 t. lemon juice /
2 c. flour, sifted \ Cut margarine into flour & salt.
1/4 t. salt \ Add yeast & egg mixture, lightly knead into dough.
3/4 c. margarine / Divide into 2 balls; roll ea. into 8" x 10" rectangle.
Spread ½ cream cheese mixture on each rectangle. For each pastry:
fold ea. long side toward the middle, overlapping slightly. Fold ea. end
up about 1 in. Place on cookie sheet and bake until golden brown. When cool,
sprinkle with powdered sugar and serve with canned fruit, such as pie cherries or
apples - or drizzle with chocolate sauce.
½ of dough can be wrapped in plastic wrap & foil and refrigerated for up to
a week. Only make cheese filling ½ at a time when ready to use.