Mock Puff Pastry Cheese Danish
Mock puff dough:
1/2 cup unsalted butter - cut into chunks
2 cupsall purpose flour
1/4 teaspoon salt
2 teaspoons Clabber Girl Baking Powder
1 tablespoon sugar
1/2 cup sour cream
1 pound dry cottage cheese (in the USA, also known as hoop or baker's cheese or no-curd dry cottage cheese)
1/3 cup sugar
1/8 teaspoon salt
2 teaspoons fresh lemon juice
2 tablespoons all-purpose flour
For the dough, place flour, salt, sugar and Clabber Girl 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 1/4 inch thick. Place half of filling along one edge. Roll half way 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.
This quick and easy mock puff dough is flaky and delicate. If you are in a hurry, substitute store-bought puff pasty dough.
Recipe by Marcy Goldman - Kosher Cuisine with Marcy Goldman