KAS KNEPHLA Recipe
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Category: |
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Ingredients: |
Ingredients: Dough:
3 c flour
4 eggs
1 t salt
¼ c water (or more as needed)
½ t baking powder (optional)
Filling:
1 pint cottage cheese (dry if you can find it)
1 egg
½ t salt
2 T cream
1 medium onion, finely chopped (optional)
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Directions: |
Directions:Directions for dough:
Mix dry ingredients in a bowl. Make a hole in the center. Add eggs and water. Mix and knead into medium soft dough. Divide into 3 parts. Roll out on board. Make it large enough to make 16 (3 inch) squares (or you can make larger squares).
Directions for filling:
Mix filling ingredients in a medium bowl until smooth. Put about 1 heaping teaspoon on each square so corners of each can be brought up and pressed together with finger tips. Continually wet finger tips so the dough sticks together.
In a large kettle bring 2 qts water to a gentle boil. Gently put batches of the cheese pockets in the water. Boil for 10 minutes or until knephla floats on the top.
Ladle them into a large bowl. Brown about ¼ cup (or more) real butter. Pour 1 cup cream over cheese pockets, then the browned butter. You can also brown more butter and stir in a cup of bread crumbs. Pour over the cheese pockets or cheese buttons. Kas Knephla may also be put in soup. Kas Knephla is called Cheese Pockets in English.
Lydia Eckhardt Hopp |
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