CHEESE POCKETS

1 pkg. crescent rolls
8 oz. cream cheese
1/2 c. sugar
1 Tbsp. flour
1 Tbsp. lemon juice
1 egg

Icing:
3 Tbsp. powdered sugar
1/2 tsp. almond flavor
1/2 tsp. cream

Mix together cream cheese, sugar, flour, egg and lemon
juice. Place crescent rolls on cookie sheet in Christmas tree fashion. Spoon cheese mixture down center of rolls. Sprinkle with cinnamon. Fold points of rolls over mixture. Bake at 350 degrees for 20 minutes. Drizzle powdered sugar icing over top.

CHEESE POCKETS

2 pkg. cream cheese (room temperature)
2 pkg. crescent rolls
3/4 c. sugar
1 egg yolk (save white)
1 Tbsp. vanilla
1/2 Tbsp. lemon juice and 1 tsp. rind (optional)

Mix cream cheese, sugar, egg yolk and flavorings until
smooth. Place 1 package of crescent rolls in bottom of 9x13-inch glass pan. Spread cheese mixture on rolls. Place
second package of rolls on top of cheese mixture. Pinch seams together. Brush with egg white and sprinkle with sugar. Bake at 350 degrees for 25 to 35 minutes. Should be golden brown.

POLISH CHEESE "POCKETS" (PIEROGI)
Makes 32

Filling:
1 (12 oz.) carton cottage
cheese, drained and sieved
2 slightly beaten egg yolks
1 Tbsp. soft butter
dash of salt

Pockets:
2 beaten eggs
1 tsp. salt
1/4 c. milk
about 2 c. sifted all-purpose
flour

Combine cottage cheese, egg yolks, butter, sugar and
salt. Set filling aside.

Combine eggs, salt and milk. Add flour to make stiff
dough. Divide dough in half. On floured surface, roll each
half very thin in a 16 x 10-inch rectangle; cut rectangle in
half crosswise.

On one rectangle of dough, drop rounded teaspoons of
filling in rows, 2-inches apart. Place remaining dough atop.
Using wooden spoon handle, press dough together firmly between mounds of filling. Cut apart on press marks. Press edges of dough with fork. Fry or cook in boiling water and serve as directed.

To fry: In heavy skillet, melt 2/3 cup butter or
margarine; add 6 tablespoons dry bread crumbs. Fry Pierogi
until golden brown, about 5 minutes per side. Serve hot.(May be topped with cherry preserves.)

To boil: Puffs may be cooked in boiling, salted water,
about 12 to 15 minutes or until tender. Drain; pour melted
butter over, sprinkle with cinnamon and sugar; serve hot.

CHEESE POCKETS

Dough:
6 c. flour
3 Tbsp. sugar
3 tsp. baking powder
1/2 tsp. salt
1 lb. oleo, softened
1 tsp. vanilla
2 pkg. dry yeast
1 large can milk
4 eggs

Mix together flour, sugar, baking powder, salt and oleo
as you are making pie crust mix. Add vanilla, yeast, milk
(maybe not all is needed) and eggs, not beaten. Mix together
and divide in 8 balls. Refrigerate for 2 hours or more.

Filling:
3 pt. creamed cottage cheese
3 egg yolks
1/2 tsp. salt
1 c. sugar or 1 1/2 c. sugar
1 (8 oz.) Philadelphia cream cheese, softened
1 can crushed pineapple, well drained
1 c. cooked raisins

Mix together. Let set overnight until thickened. Use 1
ball, cut into 4 parts. Roll dough in about 1 teaspoon sugar.

Fill dough with filling. Bake at 350 degrees for 20 minutes.

Makes 32