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Dairy
Medium
1 Hour, 30 Minutes
Diets 
The first time I tested this recipe I heard two of my kids saying how much they enjoyed the “pas gevinah” (cheese loaf) that mommy bought. When I told them I made it and did not buy it, they would not be convinced and were sure I was joking! Hence, the name above. Mind you, this was without the glaze! Truthfully you can’t just eat one slice of this treat with its rich filling and sweet yeast dough. No, it’s far from lo-fat, but savor every bite!
1 cup sour cream
1/2 cup sugar
1/2 cup (4 ounces / 100 grams) butter
1 teaspoon salt
4 and 1/2 teaspoons Gefen Dry Yeast
2 eggs
4 cups flour
1/2 cup water
1 pound (454 gram) cream cheese
2/3 cup sugar
1 egg
2 teaspoon Gefen Vanilla Extract
1/8 teaspoon salt
2 and 1/2 cups Gefen Confectioners’ Sugar
1/4 cup milk or whip
1 teaspoon Gefen Vanilla Extract
toasted almonds, optional
In a small pot, combine the sour cream, sugar, butter, and salt. Place over a medium-low flame and cook it, stirring constantly with a whisk, for five minutes until it is well blended. Remove it from the flame and cool it to room temperature.
In a mixing bowl, dissolve the yeast in water. Add the sour cream mixture and eggs; mix well. Gradually stir in the flour (the dough will be very soft). Cover and refrigerate overnight.
The next day, combine the filling ingredients in a mixing bowl until the mixture is well blended. Set this aside. Knead the dough a few times. Divide it into four equal portions. Roll each portion into a large rectangle. Spread a quarter of the filling on each rectangle to within one inch (2.5 cm) of the edges. Roll up jelly-roll style from the long side; pinch the seams and ends to seal. Place the roll, seam side down, on a baking sheet lined with Gefen Parchment Paper. Cut five X’s on the top of each loaf (down the length). Cover and let the dough rise for one hour. Bake at 375 degrees Fahrenheit (190 degrees Celsius) for 20–25 minutes, or until the top is golden brown. Remove from the oven and set on the counter to cool.
Combine the glaze ingredients and drizzle it over the loaves. Sprinkle with almonds if desired. Store in fridge.
Yields 28 pieces.
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PASTRY DOUGH CAN I MAKE IT WITH PASTRY DOUGH
Sure, you may just have to adjust the timing a little bit.
advance/Freeze? Hi – can this be made in advance and frozen? Thanks
Yup
Cheese danish Can I make this without refrigerating the dough overnight?
Cheese in Israel What is cream cheese called in israel?
What is sour cream called in Israel?
Cream cheese is called “g’vinat shamenet”. Sour cream is called “shamneet” ×©×ž× ×™×ª. Both can be found everywhere with every kind of hechsher and level of fat content. All of the milk companies put these out, it is up to you what you pick.
Brynie told me that Shamenet is sour cream
Gvinat shamenet is cream cheese.
Shavuah tov. If you ask for “shemenet”, you will be pointed to the sweet whipping cream. The reference to sour cream should be “shement chamutza” which is a literal translation of sour cream. There are some companies that sell it with the name “shamneet, or shamenet shel pa’am” for example. (I’ve “been there, done that”), that is why I am explaining my first reference to sour cream.
Bakery Cheese Danish Loaf does the filling use the hard block of cream cheese or whipped?
I would use the hard block one, although whipped cream cheese.
i USE THE HARD BLOCK, iN NEW YORK IN ALL SUPERMARKETS THEY HAVE THE GREY BOX WHICH IS HARD SO YOU NEED
• 2 8 oz. grey box cream cheese
where is the water? it says to dissolve yeast in water but i don’t see an amount for the water
Thanks for picking that up. It’s half a cup.
can i make it with pastry dough
Been making this every Shavuos for years! The first time I made this it opened up and leaked out all over. So now I roll out the dough into four big rectangles, put the filling in a line down the middle, and make small cuts along the outer edges to fold over the center. It looks like a braided log. I also add some cherry pie filling into some, or raspberry jam. Brush with egg wash and bake. So, so delicious! Thanks for a favorite recipe!
Thank you for the tip and we are so happy to hear that you are enjoying this recipe!
Great Recipe The recipe is really fab, but I did find, that like a number of recipes on the site, it was missing some vital info. How much water? Does it need an egg wash? What will the dough look like the next day??
On the other hand it was licked clean. Really yummy!