Pastry With Chocolate Cheese Filling
|Flour||1 3⁄4 Cup (28 tbs)|
|Dry yeast||1⁄4 Ounce (1 Package)|
|Sour cream||1⁄3 Cup (5.33 tbs)|
|Margarine||1⁄4 Cup (4 tbs)|
|Granulated sugar replacement||3 Teaspoon|
|Cream cheese||3 Ounce|
|Granulated sugar replacement||2 Teaspoon|
|Sour cream||1 Teaspoon|
|Baking chocolate||1 Ounce, melted|
|Vanilla extract||1 Teaspoon|
|Egg white||1 , beaten|
|Granulated sugar replacement||1 Teaspoon|
Sift flour and mix with the dry yeast in a large bowl.
In a saucepan, blend together the sour cream, margarine, water, sugar replacement, salt and egg.
Heat until warm, stirring constantly.
Stir in the flour and mix into a soft dough.
Knead the dough on a lighdy floured surface.
Place in a greased bowl and allow to rise until doubled in size.
Combine the filling ingredients and beat until thoroughly blended.
Turn dough out onto lightly floured surface and knead a few times.
Roll dough out into a 9 x 16 in. (23 x 40 cm) rectangle.
Spread the cheese filling evenly over the dough and roll up from the longer edge to make a 16 in. (40 cm) roll.
Place, seam side down, on greased cookie sheet.
Set in a warm place for 45 minutes or until dough has doubled in size.
Brush with topping of beaten egg white mixed with sugar replacement.
Bake at 325°F (165°C) for 25 to 30 minutes or until golden brown.