Cheese Pastries Recipe
Ingredients
| 1 1/2 pounds farmers cheese or dry curd cottage cheese | ||
| Eggs | 5 , separated | |
| Sugar | 1 1/2 Cup (16 tbs) | |
| Salt | 1/4 Teaspoon | |
| Vanilla | 1 Teaspoon | |
| Golden Raisins | 1/2 Cup (16 tbs) | |
| Grated peel of 1 lemon | ||
| Powdered sugar | ||
Directions
Prepare Buttery Pastry and divide in half.
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.
Set aside.
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 350° 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.
Buttery Pastry.
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.
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.
Set aside.
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 350° 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.
Buttery Pastry.
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.
Chef
