EASTER CHEESE
PIES
(Flap overs)
CRUST:
5 - 6 Pies 11
- 12 Pies
10 (over-full) cups flour 20 (over-full) cups
flour
2 eggs 4
eggs
½ cake of yeast (2pkg dry) 1 cake yeast (4 pkg dry)
½ tsp salt 1
tsp salt
2 - 2 ½ cup warm water 4 ½ - 5 cups warm
water
1 tbs sugar 2
tbs sugar
Dissolve
yeast in warm water and sugar. Proof it.
Mix
flour and salt.
Add
eggs to flour.
Add
yeast water to flour.
Kneed well.
Let
rise 2 hours. Punch down and kneed
again.
Divide
into loaves (6 - 12).
Rise
another 2 hours.
FILLING:
5-6 Pies 11-12
Pies
3 lb ricotta 6 lb
ricotta
½ lb fresh (basket) cheese 1 lb fresh cheese
3 eggs 6
eggs
½ tsp salt 1 tsp
salt
½ cup sugar 1 cup
sugar
chopped parsley chopped
parsley (fresh if possible)
Mix
all ingredients in order.
Roll
out individual pieces of dough.
Add
filling.
Lap
over to half circle. Close ends. Punch holes with fork
Bake
at 3500 F about ½ hour
(until brown) on a lightly greased cookie sheet.
Punch
holes again.
Turn
and brown (about 10 - 15 min.)
Turn,
baste with egg, bake 5 - 10 min more.
Remove
and cool on rack.