The Denver Hare Krishna temple in the early eighties was home to many great cooks and there was no shortage of reasons for preparing hundreds of amazing dishes, including this special Peddaha jewel.
2 cups mashed potatoes (no milk or butter)
1 cups cottage cheese
1 teaspoon baking powder
2 cups white flour
5 tablespoon butter
1 1/2 teaspoons salt
1/8 teaspoon black pepper
2 cups sour cream
1 1/2 cups cranberry sauce
- To make the crust, cut the butter and 1 cup of the sour cream together. Add flour and baking powder and mix until ready to roll. Add more sour cream, up to about 2 Tablespoons as needed and save the rest to serve on top of the finished peddahas.
- Work dough until nice and soft, but handle with care and as little as possible. You must be able to roll this dough out.
- Mix cottage cheese and potatoes together.
- Add salt and pepper.
- Cottage cheese must be on the dry side so it won't leak out of pastry.
- Pinch off a small portion of the dough and roll it out into a 8 x 12 inch rectangle. Roll it over flour if it sticks.
- Place potato mixture on one end and roll up like a spring roll.
- Place on parchment paper or lightly greased cookie sheets.
- Bake for about 30 minutes at 400°F.
- The Peddaha should be only slightly darkened on all sides.
- Top with sour cream and cranberry sauce—the more the merrier.