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Cheese Pastries Recipe
|Farmers cheese/Dry curd cottage cheese||1 1⁄2 Pound|
|Eggs||5 , separated|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Golden raisins||1⁄2 Cup (8 tbs)|
|Lemon||1 , peel grated|
|Powdered sugar||1 Tablespoon|
Serving size: Complete recipe
Calories 2749 Calories from Fat 788
% Daily Value*
Total Fat 81 g125.2%
Saturated Fat 41.5 g207.5%
Trans Fat 0 g
Cholesterol 1281.4 mg427.1%
Sodium 1070.6 mg44.6%
Total Carbohydrates 389 g129.8%
Dietary Fiber 6 g24.1%
Sugars 365.6 g
Protein 125 g249.1%
Vitamin A 69.5% Vitamin C 78.8%
Calcium 21.5% Iron 36.1%
*Based on a 2000 Calorie diet
Cover one portion and set aside.
Press remaining portion evenly over bottom of a 9 by 13 inch baking pan.
In a bowl, combine cheese, egg yolks, 3/4 cup of the sugar, salt, and vanilla.
Beat until smooth.
Stir in raisins and lemon peel.
In another bowl, beat egg whites (including reserved egg white from pastry) until soft, moist peaks form.
Gradually beat in remaining 3/4 cup sugar and continue beating until mixture is stiff and glossy.
Fold into cheese mixture and spread in pastry lined pan.
On a lightly floured board, roll remaining pastry into a 9 by 13 inch rectangle and carefully place over cheese filling.
With a fork, pierce pastry all over at 1 inch intervals.
Bake in a 350Â° oven for 1 hour or until pastry is lightly browned.
Let cool on a rack.
Sprinkle lightly with powdered sugar and cut into 2 by 2 2/2 inch diamonds.
Place 2 cups unbleached all purpose flour in a bowl.
With a pastry blender or 2 knives, cut 1 cup firm butter or margarine into flour until mixture resembles coarse crumbs.
Stir in 1 egg yolk.
Stirring gently, add 2 to 4 tablespoons milk, a little at a time, until dough holds together.