Cheese Bagels

To make the cheese bagel dough from scratch:  

1. In a large bowl, whisk together the flour and salt. 

2. Add the butter to the bowl, and toss until all the butter cubes are coated in flour. Use two butter knives to cut the butter into the size of walnut halves. While doing this, the knives should crisscross each other, forming a pattern, as you cut into the pieces of butter. You can also use your fingers to do this, but this will warm the butter causing it to slightly melt, and we want to keep the butter as cold as possible. 

3. Make a well in the center of the flour and butter mixture, and add 6 tablespoons of ice water, mixing until the water is incorporated. Add the remaining water a few tablespoons at a time, until you have a dough that comes together. 

4. Form the dough into a disk and wrap in plastic wrap or a reusable food wrap, and chill for 30-45 minutes. 

To make the filling: 

1. While the dough is chilling: In a small bowl, mix together the farmers cheese or ricotta, egg, sugar, flour, vanilla extract and lemon zest until combined. Cover and place in the fridge until the dough is ready. 

2. Preheat the oven to 375°F. Line two baking sheets with parchment paper. 

3. Lightly flour your work surface. If using puff pastry, unfold or unroll the puff pastry and place one piece on your floured work surface. Using a rolling pin, roll it out until it’s about 1/4 inch thick and rectangular in shape. Slice the puff pastry lengthwise into two pieces. 

4. If using our homemade dough, remove it from the fridge and cut it into four pieces. Take one piece and roll it out until it’s about 1/4 inch thick and rectangular in shape. 

5. Remove the cheese filling from the fridge. Spread a quarter of the cheese filling along the length of one piece of the puff pastry or homemade dough from end to end, making sure to place it close to the edge. Roll the filled puff pastry into a log and cut it into two equal halves. Gently shape each log into a horseshoe shape and pinch the ends shut. Carefully transfer each horseshoe onto your prepared baking sheet. Repeat with the remainder of the dough and filling. 

6. Mix beaten egg with 1 teaspoon of water and mix until combined. Brush the dough with the egg wash and sprinkle with granulated sugar. Bake, rotating halfway through, until evenly brown, 25 to 30 minutes. Let cool and serve warm or at room temperature with yogurt and jam. You can also freeze the unbaked cheese bagels in freezer bags and bake them for about 5-10 minutes longer. 

Sumac Strawberry Jam

1. In a small saucepan, combine the strawberries, maple syrup or sugar, sumac and salt, and place over medium-high heat.  

2. Bring to a boil, then reduce heat to medium and bring to a rapid simmer. Stir the mixture often and keep simmering until the strawberries break down and the mixture thickens, about 40 minutes. You can break up any large strawberries with a spoon. 

3. Let cool, and store in the fridge in an airtight container for 2-3 weeks.