Bobba’s Saltenosses

Ingredients:

Dough:

2 cups flour

water to make pliable dough

pinch salt

1 egg

Filling:

3/4 container 9% white cheese (1 container = 250 gr)

1 egg

1 desert spoon flour (or more)

Mix all ingredients.

Sauce:

1 container sweet cream (250 gr)

milk

1 Tablespoon butter

salt, cinnamon, sugar

Method:

Dough:

Mix flour and salt well.  Add egg and water.  Mix.  Roll dough and cut oblongs.  Fill, and pinch closed very well.

Boil water with salt, and insert blintzes.  Cook 3/4 hour.

Strain through collander, and put back in pot.

Add 1 Tablespoon butter, salt, and milk to cover.  Boil 1 minute.

Add cream with salt, cinnamon and sugar, then eat.

3 comments to Bobba’s Saltenosses

  • Suzanne

    Thank you for this recipe. My husband has been asking me to make these for the last 27 years!!!! I have never found a recipe before and so now he is delighted. As a child in South Africa, his Polish father made them every Shavuot but he said they were baked not boiled. Anyway, I shall try your recipe and he can enjoy!

  • Lynda

    Hi Suzanne, I’m delighted! I, too, was brought up in South Africa, and my gran used to make these for us. Please let me know if you enjoy them (I have no doubt it’s a reliable recipe). Lynda

  • leora brovman

    In advance of Shavuot this year, I got to thinking about saltenosses, which my mom, from Lithuania, used to make for Shavuot, when I was growing up in South Africa., I pulled out my Randfontein Jewish Women’s cook book – and think this is the “authentic” recipe from the old country!
    Pastry: 2 cups flour, 1 egg, half tsp salt, half cup water. Make a stiff dough, roll out thin and cut into oblongs. Fill with the cheese mixture.
    Cheese mixture: 1 lb cream cheese, 2 eggs, salt and peer, sugar to taste.
    Boil water and then add the saltenosses to the boiling, salted water, for five minutes.
    Drain, place in a buttered pie dish; Add half cup milk, 3 oz butter, 1 cup cream, 1 tblsp sugar and cinnamon. Bake at 350 degrees for 1 hour.
    I will be making this for Shavuot 2012, with very fond memories!

    Leora

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