JUDITH’S CHEESE PASTRIES

Prep: 1 hour, 45 minutes

Chill: Overnight

Cook: 25-30 minutes

Makes: 24 to 30 pieces

Adapted from“A Treasury of Jewish Holiday Baking”by Marcy Goldman, these pastries symbolize the cheese cakes that Judith served to Holofernes. Farmer cheese is a form of cottage cheese with most of the liquid pressed out, giving it a solid, crumbly texture. For best results, refrigerate the dough 8 hours or overnight.

CHEESE PASTRY DOUGH:

2 ½ cups flour

½ teaspoon salt

¼ cup sugar

2 teaspoons baking powder 2 sticks (1 cup) cold unsalted

butter, cut into 16 pieces

1 cup farmer cheese

2 teaspoons finely minced lemon

zest

1 teaspoon fresh lemon juice 1 teaspoon vanilla extract FILLING:

½ pound cream cheese

½ pound farmer cheese

½ cup sugar

1 tablespoon flour

1 teaspoon finely minced lemon

zest 1 egg

½ teaspoon vanilla extract Pinch of salt TOPPING:

4 tablespoons melted butter Powdered sugar

1. For the dough, sift the dry ingredients together in a large bowl; cut in the butter until the mixture resembles small crumbs. Blend in the farmer cheese to make a soft dough; then the lemon zest, lemon juice and vanilla. (For a food processor, pulse the dry ingredients together until combined. Add the butter; pulse until mixture resembles small crumbs. Add remaining ingredients; pulse until dough comes together. Knead on a lightly floured board to form a smooth ball.) Wrap the dough in plastic, and refrigerate overnight.

2. For the filling, cream the cream cheese, farmer cheese and sugar together in a bowl until blended. Stir in remaining ingredients to make a thick filling. Refrigerate until ready to use.

3. Heat oven to 350 degrees. Line 2 baking sheets with parchment paper.

4. On a lightly floured surface, divide the chilled dough in half and roll each half into a 9-by-12inch rectangle. Lightly brush each rectangle with 1 tablespoon melted butter.

5. Spread half of the cheese filling on each rectangle, leaving a 1-inch plain border all around. Fold in the 2 shorter ends on each rectangle. Beginning with the longer side, roll each piece into a log but stop halfway. Cut off the remaining half of each piece and repeat, making another log. Each portion of dough will make 2 narrow logs.

6. Brush the tops of the 4 logs with the remaining 2 tablespoons melted butter. Chill, 10 to 15 minutes.

7. Remove logs from the fridge; cut them into 2-inch pastries. Place the pastries on the baking sheets. Bake until tops are golden brown, 25 to 30 minutes. Cool slightly, then dust with powdered sugar. Nutrition information per serving (for 30 pieces): 179 calories, 12 g fat, 7 g saturated fat, 39 mg cholesterol, 15 g carbohydrates, 7 g sugar, 4 g protein, 124 mg sodium, 0 g fiber