HOMEMADE, GRAIN FREE CHEESE BAGELACH a cheese bagelach is like a danish filled with a sweet cheese, typically found at montreal, jewish bakeries and delis.
These cheese bagelachs gave me all the feels. And by feels, I mean childhood memories bygone. Cheese bagelachs were one of my favorite Jewish treats growing up, my grandparents would also make sure the house was fully stocked with them whenever I would visit, and they were a staple at a many a family brunch alongside bagels, smoked salmon and lox. I can now have those again, thanks to my grain free bagels recipe, but I wanted to see if I could recreate cheese bagelachs when I discovered that dry curd cottage cheese is typically used for the filling inside these sweet danishes. Obviously, it proved successful!
These cheese bagelachs remind me exactly of the ones I would get local Jewish bakeries here in Montreal, apparently they are also most common in Montreal too, I’ve yet to really discover them elsewhere. Nonetheless, now everyone, even SCD’ers, can enjoy this Jewish bakery treat!
So essentially, a cheese bagelach is just a danish with a sweet cheese filling, sort of like what you find inside a cheese blintz, but not exactly. The filling is made with farmer’s cheese (DCCC), while the danish dough is made with coconut flour, a little bit of almond flour, and more dry curd cottage cheese.
Despite the fact that these may seem intimidating to construct, don’t be scared! Once you have your filling and dough prepped, it’s quite easy to put these together directly on a parchment paper-lined baking tray. That’s exactly how I did it. I simply made the horseshoe shape with the dough directly on the tray, spooned on some of the cheese filling, and completed it with another horseshoe shaped string of dough for the top. It worked easy to make the dough into one long string by massaging it between both of your hands, and then flatten it out from there. Thus you end up with a string of dough that you can bend into a horseshoe shape, before you flatten it on the tray.
I’ve included photos below. I hope you try making these and you love them just as much as I do! Let me know if you try making these, and tag me on IG if you do @Grainfreee.
cheese bagelach filling: ingredients
- 1 cup of dry curd cottage
- 1 tsp of pure vanilla extract
- 1 egg yolk
- 1/8 cup of honey
cheese bagelach filling: how to
using a food processor, or a handheld mixer, mix all your filling ingredients together until well combined. it should be creamy and well mixed, without any lumps of dry curd cottage cheese remaining.
- set aside as you prepare your dough in the next steps.
cheese bagelach dough: ingredients
- 1/2 cup of coconut flour + 4 tbsp
- 6 tbsp of almond flour
- 1/2 cup of dry curd cottage cheese
- 2 eggs + 1 egg yolk
- 1/3 cup of honey
- 1/3 cup of melted coconut oil or butter
- 1/2 tsp of baking soda
- 1 tsp of pure vanilla extract
cheese bagelach dough: how to
in a food processor, begin with mixing the dry ingredients together, and then proceed to blend in the wet ingredients until well combined.
remove dough from the food processor and freeze for an hour or so, until cold and firm.
now you’re ready to put your cheese bagelachs together! take a baking tray and line it with parchment paper.
roll out the dough into individual strings, massaging in your hand until it’s a long string of dough. then lay it on the baking tray and bend it into an upside down U shape, and flatten it.
once you have the dough flat in a U shape, take your cheese bagelach filling and spoon it onto the dough. you can do as much or as little you’d like, the more you fill the bigger and fuller the cheese bagelach will be.
once you’ve placed the filling on the bottom of the dough, you’ll need to add the final U shaped piece to the top of the cheese bagelach. breaking off a piece of dough, again massage it between both hands until it forms a long string and then place it atop the cheese filling and flatten into the same U shape. you can pat it down to close the edges of the cheese bagelach or leave it a bit open, it’ll work fine either way– there’s usually a bit of cheese that spills out along the edges and it’s actually delicious because it gets a little crispy and brown.
repeat this process until you’re out of dough and/or filling (whatever comes first!) and bake in the oven at 350 for 30-40 mins until the top is golden brown. serve warm or cold. you can store in the fridge in a sealed container for the week or store in the freezer for longer use.