Baked Cheese Kreplach

📍 Where this dish comes from: Tzfat (Safed), Israel
Discover the history of this region →

This is the dairy cousin to the meat-filled kreplach earlier in the book, filled instead with a well-seasoned cheese mixture and baked rather than simmered in broth, finishing with a genuinely crisp top.

What You’ll Need

Baked Cheese Kreplach

Tender dumplings filled with a rich cheese mixture, baked until golden instead of boiled.

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Prep Time: 30 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 50 minutes minutes

Course: Main Course

Cuisine: Jewish

Servings: 6 servings

Calories: 290kcal

Ingredients

• 4 large eggs (for dough)
• 4 oz cream cheese softened (for dough)
• 1/2 cup almond flour (for dough)
• 1 cup farmer cheese or dry cottage cheese
• 1/4 cup shredded cheddar
• 1 large egg yolk
• Salt and black pepper to taste
• 2 tbsp butter melted

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Instructions

• Preheat oven to 375°F (190°C). Line a baking sheet with parchment.
• Beat eggs with cream cheese until smooth, then stir in almond flour to form a soft dough. Chill 15 minutes.
• Mix farmer cheese, cheddar, egg yolk, salt, and pepper for the filling.
• Roll the chilled dough thin between two sheets of parchment and cut into 3-inch squares.
• Spoon filling onto each square, fold into a triangle, and press the edges firmly to seal.
• Arrange on the baking sheet and brush with melted butter.
• Bake 18–20 minutes, until golden.

Nutrition

Serving: 1serving | Calories: 290kcal | Protein: 16g | Fat: 22g | Fiber: 2g

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Health Benefits

• Farmer cheese provides a substantial amount of protein for a dish that eats like a light meal.
• Almond flour dough adds fiber not found in a traditional wheat wrapper.
• Baking instead of boiling gives these a genuinely crisp texture without any added oil for frying.