|
In large bowl, mix 1 1/2 c flour, sugar, salt, lemon peel, & yeat. Gradually add water & dry ingredients & beat 2 minutes at medium speed, scraping bowl occasionally. Add eggs, 1/2 c. flour and beat at high speed for 2 minutes, scraping bowl occasionally.
Stir in enough flour to make a soft dough. Cover and let rest 20 minutes. Turn dough onto floured board. Divide into 3 parts. Roll each into an 8 inch square. Cut each into 8 1 inch strips. Twist each strip & coul into a circle; seal ends underneath. Make an indentation in center, pressing to bottom. Spoon prepared filling into indentation using 2 T for creamcheese, 1 T. date nut. Place on greased sheet- cover loosely with plastic wrap. Freeze until firm- put in plastic bags, can be frozen up to 4 weeks. Remove from freezer; place on ungreased sheet. Cover loosely with plastic wrap. Let stand at room temp until thawed (1 3/4 hours). Let rise in warm place until doubled ( 45 minutes). Bake at 375 for 15-20
|
|
minutes or until evenly browned. Remove from sheets & cool. Sprinkle with powdered sugar or fronst.
Cheese Filling- Blend softened cream cheese, sugar, lemon peel. Gradually add 2 egg whites blending until smooth
Date-Nut Filling- Bring dates and water to a boil. Reduce heat & cover & simmer until water is absorbed, about 3 minutes. Stir in nuts
|
 Recipe "Pin It"){kind=logo}
