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Recipe by Leah Nussbaum

Cheesecake Pockets

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Cheesecake Pockets
Dairy Dairy
Easy Easy
6 Servings
Allergens

Contains

- Gluten - Dairy - Egg - Wheat
20 Minutes
Diets
- Vegetarian - Pescatarian

Ingredients

Dough

  • 2 cups whole wheat flour

  • 7 tablespoons cold butter, chopped

  • 1 egg

  • 2 tablespoons golden sugar

  • 1 teaspoon Gefen Baking Powder

Cheese Filling

  • 1 (8-ounce) container + additional 1/2 cup whipped cream cheese

  • 4 tablespoons golden sugar

  • 1 teaspoon Gefen Vanilla Extract

  • 1 egg

  • grapefruit zest (optional)

Directions

Prepare the Dough

1.

Mix dry and wet ingredients together. Knead until a dough forms.

2.

Roll out the dough between two pieces of parchment paper until one-fourth-inch thickness. Cut out circles using a cutter (or the top of a mason jar to create circles). Separate into two discs and refrigerate for an hour.

Prepare the Filling

1.

Mix ingredients together.

Shape and Bake

1.

Preheat oven to 350 degrees Fahrenheit.

2.

Roll dough out until 1/4 of an inch thick (I rolled my dough between two pieces of parchment paper). Cut circles in the dough using a circular object. (I used a mason jar top.) Fill the centers with cheese filling. Fold over and close the pocket. Indent the edges of the pocket with a fork.

3.

Sprinkle with golden sugar. Bake for nine to 11 minutes.

Recipe tags

cheese cheese filling cooking with leah dairy Leah Nussbaum milchige Shavuos turnovers
Cheesecake Pockets

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