Recipe by Malky and Yossi Levine

Cheese Kreplach with Strawberry Cream

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Dairy Dairy
Medium Medium
6 Servings

Revamp your Shavuos table with our charming Cheese Kreplach. This traditional favorite is wrapped in tender, homemade dough and topped with golden butter crumbs; each bite tastes like a sweet innovation.

All products are proudly made in the USA.

View all of Mehadrin’s beautiful Shavuot 2024 recipes here.



  • 1 and 3/4 cups flour

  • dash of salt


  • 1 and 1/2 tablespoons vanilla sugar

  • 1 teaspoon lemon juice

Crumb Topping

  • 1 stick Mehadrin Butter, melted

  • 1/4 cup sugar

  • 1 and 1/2 cups bread crumbs

Strawberry Cream

  • 1 package frozen strawberries (14 ounces)

  • 1/4 cup water

  • 2 tablespoons sugar



For the dough, add all ingredients to a large mixing bowl and mix for five to six minutes until a smooth dough forms.


In a separate bowl, whisk together the filling ingredients until well combined.


On a floured surface, divide the dough into three parts. Roll out each part to a nine-inch square and about 1/8 inch thickness (if the dough sticks to the surface, add more flour). Use a knife or pastry cutter to cut the dough into three-inch squares.


Place a spoonful of the cheese filling in the center of each square. Fold the dough over the filling to form triangles, and press the edges with the back of a fork to seal it tightly.


Bring a large pot of salted water to a boil. Carefully drop the kreplach into the boiling water and cook for 10-15 minutes until they float to the surface.


While the kreplach are cooking, prepare the butter crumb topping. In a pan over medium heat, melt the butter. Add sugar and bread crumbs, stirring continuously until the mixture is golden brown and crispy.


Once the kreplach are cooked, use a slotted spoon to remove it from the water and transfer it to a baking sheet lined with parchment paper. Generously sprinkle the kreplach with the prepared bread crumbs on both sides.


Add the strawberries, water, and sugar to a medium saucepan and bring to a boil for the strawberry cream. Cook for 5 minutes and remove from heat. Let it cool down. Once cool, slowly stir in the sour cream until it’s well combined. Serve alongside the kreplach.


Garnish with whip and extra butter crumbs.


Recipe Development, Styling, & Photography by Yossi and Malky Levine

Cheese Kreplach with Strawberry Cream

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