Borag, banirov (Cheese turnover)

Borag, banirov (Cheese turnover)

Ingredients

Dough

1 lb. flour

1 sm. can evaporated milk

1 tbsp. sugar

1 tsp. baking powder

½ tsp. salt

2 eggs (1 for topping)

6 oz. butter

1 tbsp. Crisco

1 pkg. dry yeast

½ cup warm water

Filling

2 lbs. raw curd cheese

Directions

Place flour in a large mixing bowl.

Add baking powder, sugar and salt, and mix well.

Place yeast in water and let stand until it foams.

Combine milk, egg, butter, and Crisco, and fermented yeast, when ready.

Add this mixture to flour, and knead well.

Cover dough and keep warm until it rises.

When dough is ready, roll out a ball on floured board, and trim to 5 inches square.

Place a thin slab of cheese on one triangular side of the dough, and fold the other triangular side over, and seal the edges.

Continue until all the dough and filling is depleted.

Brush borags with egg topping, and place in a baking tray.

Bake in 400° oven until slightly brown.