Recipe - Montreal Cheese Bagels

MOCK PUFF DOUGH
One half cup Unsalted butter; cut into
chunks
2 cup Unbleached; all purpose
flour
One fourth teaspoon Salt
2 teaspoon Baking powder
1 tablespoon Sugar
One half cup Sour cream

FILLING
1 pound Dry cottage cheese; (in U.S.
also known as hoop or
baker's cheese or nocurd,
dry cottage cheese)
1 Egg
2 tablespoon Sugar; (to taste), up to 6
1 pn Salt
Squirt of lemon juice
1 tablespoon Flour

Here's another dairy makeahead recipe. It was downloaded from
"betterbaking.com" a collection of recipes by Marcie Goldman.

This dough is flaky and delicate. If you are in a hurry, substitute
storebought puff pasty dough. This recipe is similar to the one by
Montreal Jewish cooking maven and author, Norene Gilletz. Her book, Second
Helpings is a part of many kitchen librairies in these parts.

For dough, place flour, salt, sugar, and baking powder in food processor.
Pulse to blend. Add butter chunks and pulse to cut fat into flour. Add sour
cream and egg and process to form a soft dough. Wrap dough and chill about
20 minutes.

For filling, blend ingredients and chill for ten minutes.

To form cheese bagels, divide dough in half. Roll out, on a lightly floured
board to an oblong One fourth inch thick. Place half of filling along one edge.
Roll halfway, then cut the roll you have formed away from the remaining
body of the dough. Repeat. Cut into 8 inch lengths and place on a parchment
lined baking sheet. Curve rolls into horse shoe shapes, pinching ends
together to seal a bit.

Brush (if desired) with beaten egg and sprinkle very lightly with fine
sugar.

Bake at 350 F. for about 40 minutes or until lightly browned. Makes about a
dozen bagels. Freezes well. Can be made in miniature form. Serve hot with
sour cream.
Posted to JEWISHFOOD digest by cindy.entis@pharma.Novartis.com on May 12,
1998