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Cush-A-Doon Recipe

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This recipe for Cush-A-Doon, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Grandma

Category:
Category:

Ingredients:  
Ingredients:  
2 Cups Flour
1 Teaspoon Baking Powder
1/2 Teaspoon Salt and Pepper
1 Egg and 1 Egg Yolk - Divided
1/2 Cup Shortening
1/4 Cup Water

For filling use...1 Pound Ricotta
1 Cup Grated Romano Cheese
2 Eggs
Diced Ham or Salami (optional)

Directions:
Directions:
Mix dry ingredients together. Cut in shortening with pastry blender. Add egg and water to make a dough. If too dry add a couple more drops of water. Chill for about 1 hour.

Divide dough in half. Roll one piece between 2 sheets of floured wax paper to an 8 x 12 inch rectangle. Put half the filling in the center of the dough. Try to stay away from the edges. Lift the wax paper to fold the dough in half so that edges meet. Make a fold all along the edges to seal it. With a fork press along the edge to enforce the seal. You should have the marks of the fork in the dough. Carefully lift the loaf and place on an ungreased cookie sheet. As long as it's sealed well it can be handled easily. Repeat with other half.

Once on the cookie sheet prick the top of loaf with a fork all the way down then brush on egg yolk so it looks nice and yellow. Bake at 375 degrees for 30 minutes


Personal Notes:
Personal Notes:
This dough is a dream to handle. Easier than traditional pie dough. Easier than it is to try and figure out how to spell it. Hope some of you will try it. Doesn't just have to be for Easter...

 

 

 

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