-PASTRY-
2 c All-purpose flour; unsifted
1/4 ts Salt
1/2 ts Baking powder
2/3 c Butter or margarine
1/3 c Granulated sugar
2 Egg yolks
2 tb Heavy cream
1/2 ts Grated lemon peel
CHEESE FILLLING
4 tb Butter or margarine
2/3 c Granulated sugar
2 c Dry cottage cheese
1 Egg yolk
1/4 c Heavy cream
1/3 c Golden raisins
1/2 ts Grated lemon rind
1 Egg white; slightly beaten
Confectioner’s sugar
MakePpastry: Into large bowl, sift flour, salt and baking powder. With
pastry blender, cut in butter until mixture resembles coarse crumb.s Add
1/3 cup granulated sugar, 2 egg yolks, 2 tablespoons heavy cream, and 1/2
tsp. lemon peel; with fork, mix until pastry holds together. Turn out on
lightly floured surface; knead until smooth, about 2 minutes. Shape into a
ball; wrap in waxed paper. Refrigerate pastry for 30 minutes. Make Cheese
Filling: In small bowl with electric mixer at High speed, beat butter,
granulated sugar, and cottage cheese until well conm bined, about 3
minutes. Add egg yolks and cream; beat well. Stir in raisins and lemon
peel. Preheat oven to 350 F. Lightly greasea 13x9x2″ baking pan. Divide
pastry in half. On lightly floured surface, roll out one half of pastry
into a 13×9″ rectangle. Fit into bottom of prepared pan. Pour into filling,
spreading evenly. Divide remaining pastry in half. Cut one half into 5
equal pieces. On a board, roll each piece into a pencil-like strip 13″
long. Arrange these strips lengthwise, 1 1/2 ” apart on filling. With
remaining pastry, make enough strips to fit diagonally, 1 1/2 inches apart,
across lengthwise strips. Brush pastry strips with egg white. Bake for 40
minutes or until golden brown. Let stand for 5 minutes. Then sprinkle with
confectioner’s sugar, and cut into 3 inch squares. Serve warm. (If desired,
make ahead and reheat before serving.) Makes 12 squares. MC formatting by
bobbi744@sojourn.com
Yields
12 Servings