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Kreplach, Baked Cheese II (D, TNT)
Source: "Kosher Recipes for the Holidays and Everyday," compiled by the Pacific Southwest Branch of the National Women's League of the United Synagogue of America
Yield: 2 dozen

1/2 lb. cream cheese
1 tsp. cinnamon
1/2 lb. cottage cheese
1 tbsp. sugar

3 cups flour
1/2 tsp. baking soda
1 tsp. salt
2 eggs, well beaten
1 pint sour cream
5 tbsp. melted shortening (or substitute)

Make Filling:
Mix ingredients together until thoroughly blended.

Make Dough:
Sift dry ingredients together.

Beat eggs until light. Add melted shortening and sour cream and mix well.

Pour liquids into dry ingredients and stir until well blended.

Preheat oven to 350°F.

On a floured board, roll dough to 1/8" thickness and cut into 4" squares.

Put spoonful of cheese filling on each square and fold dough over to form triangles, pressing edges together firmly.

Place on greased baking sheet and bake at 350°F for 45 minutes or until well browned.

Poster's Notes:
Here is a recipe for cheese kreplach in a book I received close to 40 years ago as a gift from the shul in which I was married.

Posted by Evie Groch

Nutritional Info Per Serving: N/A