Kreplach are another type of small, filled, savory pastry,
usually boiled instead of being fried or baked.
They are similar in form to won-tons, but the flavor is quite different.
Kreplach are typically filled with meat and served in chicken or
beef broth. These kreplach, in contrast, still have a triangular
shape, but are filled with cheese and are baked.
Cheese kreplach are the ideal appetizer for the dairy meals served
on Shavuoth, the Feast of Weeks, or during the three weeks between
the 17th of Tammuz and the Fast of Av.
They can be served cold or warm
and are also perfect picnic food.
In 1977 I worked as a recipe tester for the book So eat, my darling, by
Naf Avnon. This recipe was one that I tested and modified for my family.
- 3 cups flour
- 3 tsp. baking powder
- 1 tsp. salt
- 1 cup sour cream
- 2 eggs, lightly beaten
- 4 T. melted butter
Yield: 18, 4" triangles
- 1/4 pound cottage cheese
- 1/4 pound cream cheese, softened
- 1 egg, lightly beaten
- 1 T. melted butter
Combine all filling ingredients.
Mix flour, baking powder, and salt. Mix sour cream, eggs, and butter.
Combine two ingredient mixtures. Preheat oven to 350°. Roll dough on
floured surface to 1/8 inch. Cut into 4 inch squares, put 1 T. filling on
each, fold and pinch edges. Place kreplach on greased sheet, and bake 30-35
minutes until golden brown.