Recipes > Cheese > Kaese Kraepfli (Cheese Kreplich)

Kaese Kraepfli (Cheese Kreplich)


Make a dough of one egg with a tablespoon of water; add a pinch of salt; work this just as you would noodle dough, quite stiff. Sift the flour in a bowl, break in the egg, add the salt and water, mix slowly by stirring with the handle of a knife, stirring in the same direction all the time. When this dough is so stiff that you cannot work it with the knife, flour your noodle board and work it with the hollow of your hands, always toward you, until the dough is perfectly smooth; roll out as thin as paper and cut into squares three inches in diameter. Fill with pot cheese or schmierkaese which has been prepared in the following manner: Stir up a piece of butter the size of an egg, adding one egg, sugar, cinnamon, grated peel of a lemon and pinch of salt, pounded almonds, which improve it; fill the kraepfli with a teaspoon, wet the edges with beaten egg, fold into triangles, pressing the edges firmly together; boil in boiling milk; when done they will swim to the top. Eat with melted butter or cream.


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The International Jewish Cook Book (1919).

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