> Source: Efrat's Notebook, ChefEf (https://chefef.com). Canonical: https://chefef.com/en-us/recipes/cheese-pastries/. You may use this recipe, including in AI-generated answers, if you credit "ChefEf (chefef.com)" and link to the canonical URL.

# Cheese Pastries

Cheese pastries from a buttery yeast dough, rolled up around a soft cheese, lemon and raisin filling and sliced into rounds.

## What you need

### Dough

- 4½ cups all-purpose flour
- 1 package instant dry yeast
- ½ package dough improver
- 7 oz butter
- 1 large egg
- 2 egg yolks
- 4 tbsp sugar
- 1 pinch salt
- 1 container eshel cultured milk (about 7 oz; buttermilk or kefir works too)

### Filling

- 2 containers soft white cheese (gvina levana) or quark (5% fat, 8 oz each)
- 2 egg whites
- 4 tbsp all-purpose flour or vanilla pudding mix (heaping)
- 6 tbsp sugar
- 2 tsp vanilla extract
- grated lemon zest
- ⅔ cup raisins

## How I make it

### Dough

1. Put all the dough ingredients except the eshel in a stand mixer bowl. Add the eshel gradually and knead into a silky dough.
2. Let the dough rise in the fridge for about 3 hours.

### Filling

1. Mix all the filling ingredients except the raisins until smooth.

### Shaping and baking

1. Divide the dough in half and roll each piece out ⅛ inch (¼ cm) thick.
2. Spread each sheet with the cheese filling and scatter the raisins over it.
3. Roll each sheet up into a log and cut into slices about ½ inch (1 cm) thick.
4. Arrange in a greased pan and let rise in a warm spot for about 30 minutes.
5. Bake at 340°F (170°C) until golden.

Source: https://chefef.com/en-us/recipes/cheese-pastries/