November 12, 2014
"Recipe source: Bon Appetit (November 2006) Correction to recipe as poster suggested saying when to add the cottage cheese."
- Serving Size: 1 (144.6 g)
- Calories 348.1
- Total Fat - 17.3 g
- Saturated Fat - 8.8 g
- Cholesterol - 74.3 mg
- Sodium - 389.3 mg
- Total Carbohydrate - 42.7 g
- Dietary Fiber - 1.4 g
- Sugars - 29.7 g
- Protein - 6.8 g
- Calcium - 70.8 mg
- Iron - 1.1 mg
- Vitamin C - 5.6 mg
- Thiamin - 0.1 mg
Preheat oven to 375 degrees F.
Line a baking sheet (12x18x1 inch) baking sheet with parchment paper.
Unroll both tubes of the dough; arrange side by side in pan (okay if some dough hangs over sides of pan). Press to seal all the seams to form 1 large piece which covers the pan bottom.
In a medium bowl of an electric mixer beat the cream cheese, sugar, 2 1/2 tablespoons of the cornstarch and the egg yolk to blend.Mix in cottage cheese.
In another bowl mix together the cranberry sauce and the remaining cornstarch (1 T) until the cornstarch dissolves.
Spread the cheese filling mixture lengthwise over half of the dough, leaving 1 inch plain dough border on top, bottom and left side edges. Top cheese with the cranberry filling. Using the parchment as an aid, fold plain dough over, enclosing the filling, peel back the paper. Seal dough edges. Cut several diagonal slits in top of dough.
Beat egg white until frothy; brush over top.
Bake for 35 minutes or until cooked through.
Dust with powdered sugar and cool.
Tips & Variations
No special items needed.