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(c) A Marcy Goldman, BetterBaking.Com Original Recipe

Judith's Cheese Pastries

In honor of Judith, Hanukkah's heroine, cheese dishes are traditional. This is a beautiful little pastry-like cookie that is elegant but easy.



1 cup unsalted butter, very cold, cut into 16 pieces

2 1/2 cups all-purpose flour

1/2 teaspoon salt

1/4 cup sugar

2 teaspoons baking powder

2 teaspoons lemon zest, finely minced

1 cup small curd ricotta or dry cottage cheese (aka hoop or baker's cheese) or half cup dry cottage cheese and 1/2 cup cream cheese

1 teaspoon pure vanilla extract

1 teaspoon fresh lemon juice

For the dough, sift the dry ingredients together in a large bowl; cut in the butter until the mixture resembles small crumbs. Blend in the farmer cheese to make a soft dough; then the lemon zest, lemon juice and vanilla. (For a food processor, pulse the dry ingredients together until combined. Add the butter; pulse until mixture resembles small crumbs. Add remaining ingredients; pulse until dough comes together. Knead on a lightly floured board to form a smooth ball.) Wrap the dough in plastic, and refrigerate overnight.

For the filling, cream the cream the cheese and sugar together in a bowl until blended. Stir in remaining ingredients to make a thick filling. Refrigerate until ready to use.

Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.

On a lightly floured surface, divide the chilled dough in half and roll each half into a 9-by-12 inch rectangle. Lightly brush each rectangle with 1 tablespoon melted butter.

Spread half of the cheese filling on each rectangle, leaving a 1-inch plain border all around. Fold in the 2 shorter ends on each rectangle. Beginning with the longer side, roll each piece into a log but stop halfway. Cut off the remaining half of each piece and repeat, making another log. Each portion of dough will make 2 narrow logs.

Brush the tops of the 4 logs with the remaining 2 tablespoons melted butter. Chill, 10 to 15 minutes.

 Remove logs from the fridge; cut them into 2-inch pastries. Place the pastries on the baking sheets. Bake until tops are golden brown, 25 to 30 minutes. Cool slightly, then dust with powdered sugar.


makes 2-3 dozen

© This is a Marcy Goldman/ original recipe
This recipe is for sole, personal use of visitors of BetterBaking.Com Online Magazine. Marcy Goldman/ recipes are for your enjoyment but not to be posted or reprinted without express permission of the author/baker. Thank you kindly for respecting my copyright and happy baking. BetterBaking.Com, established 1997.
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