1/2 c. lukewarm milk (110-115 degrees)
1 pkg. active dry yeast
Sugar
1 1/2 c. flour
1 tsp. salt
4 tbsp. butter, softened

Pour 1/4 cup of the milk into a small bowl and sprinkle with yeast and 1/4 teaspoon sugar. Let the mixture stand for 2-3 minutes. Then stir to dissolve the yeast.

Place flour into a large bowl. Make a well in the center and add the remaining milk, the yeast mixture, 1 1/2 teaspoons sugar, the salt and butter. With a large spoon, stir the center ingredients together, then gradually blend into the flour. Beat until the ingredients are well blended and form a dough. Knead the dough vigorously on a lightly floured surface 10 minutes until it is smooth and elastic, sprinkling with a little flour if necessary to keep from sticking.

CHEESE FILLING:

1 lb. mild muenster cheese, grated
1 tbsp. butter, softened
1 very sm. egg
1 egg, beaten lightly (for brushing pastries)

Form into a ball and place in a lightly oiled bowl. Dust the dough lightly with flour. Cover loosely with a kitchen towel. Let rise in a warm place (85 degrees) free from drafts about 45 minutes or until doubled in size. Punch down the dough and leave to rise a second time for 30 minutes or until again doubles in size.

Meanwhile, prepare the cheese filling. In a large bowl, combine cheese, butter and egg. Beat vigorously with a spoon until the mixture is well blended and smooth.

Punch down the dough and roll out on a lightly floured surface to about 1/16 inch thickness. Cut into 6 inch circles. On each round of dough, spread an even layer of 1 1/2 tablespoons cheese filling in a circle about 3 inches in diameter.

Draw the edges of the dough up over the filling into the center, covering it and forming 6 even pleats, making a hexagonal shaped pastry. Pinch together the edges of dough that meet in the center. Arrange the pastries side by side on a buttered baking sheet.

Brush with the beaten egg. Allow the pastries to rest 10 minutes, then bake in a 375 degree oven about 25 minutes until golden brown. Serve warm. Delicious!!