Dhahran Theatre Group Cookbook, 1993
Ingredients:
1 Package dry yeast
1/4 Cup lukewarm water
1 Teaspoon sugar
1 Egg, lightly beaten
2 Cups flour, sifted
1/4 Teaspoon salt
3/4 Cup margarine
2 8 Oz. packages cream cheese
1 Cup sugar
1 Teaspoon fresh lemon juice
Powdered sugar
Directions:
Mix yeast, water and sugar. Let stand for 10 minutes. Add egg. Cut margarine into flour and salt and mix well. Add yeast mixture. Divide into two balls and roll each into 8 x 10 inch rectangles.
Make filling by combining cream cheese, lemon juice, and sugar.
Spread 1/2 of the filling on each rectangle and fold by taking each long side toward the middle, making sure the sides overlap a little. Fold the ends up about 11/2 inches. Bake immediately at 375? F for 25 minutes. When cool, sprinkle with powdered sugar.
Sharon Eboch