Recipe: Cheese Filled Pastry

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.