STUFFED MONKEY RECIPES

Steps:

• "Make the dough. Sift the flour, salt and cinnamon into a bowl and rub in the margarine until mixture resembles breadcrumbs. Stir in the beaten egg to bind, and add to the almond extract. If the dough is too stiff to form into a ball, add a tablespoon or 2 of water. Knead dough until smooth, then divide dough in half. Wrap each half in plastic and refrigerate for at least 20 minutes. Preheat oven to 375 degrees F. Lightly grease a 9 x 14- inch jellyroll pan. To make the filling, combine ingredients in a bowl and mix well. Roll out 1 piece of dough on a floured board to fit the jellyroll pan. Spread filling over the dough, then roll out the other piece of dough and lay it over the filling. Pinch edges together so the filling does not leak out. Brush top of dough with the egg white mixture and generously sprinkle with the almonds. Bake for 30 minutes, or until golden-brown. Cut into bars to serve. Ms. Levy states that this cake is popular among English Sephardic Jews. Jewish Cooking From Around the World by Josephine Levy Bacon, p. 151 Barrons Educational Series, Inc., Woodbury, NY (1986) ISBN: 0-8120-5714-7 Recipe by: Jewish Cooking From Around the World Posted to JEWISH-FOOD digest by Linda Shapiro on Nov 01, 1998, "

Steps:

• Heat oven to 350°F. Grease 12-cup fluted tube cake pan with shortening or cooking spray. In small shallow bowl, mix granulated sugar and cinnamon.
• Unroll each can of dough into 1 large rectangle; if using crescent roll dough, press perforations to seal. Cut each rectangle into 8 rows by 3 rows, to make 24 pieces per rectangle (48 pieces of dough total).
• Place about 1/2 teaspoon cream cheese on center of dough piece. Fold dough over cream cheese, and gently crimp it around cream cheese; roll in sugar-cinnamon mixture. Repeat with remaining dough pieces.
• Place cream cheese-filled dough balls in pan. Sprinkle with remaining sugar-cinnamon mixture. In small bowl, mix brown sugar and melted butter; pour over crescent pieces.
• Bake 35 to 40 minutes or until golden brown. Cool in pan 10 minutes; run knife around edge of pan to loosen. Place heatproof serving plate over pan; carefully turn plate and pan over. Remove pan. Cool 10 minutes longer. Cover and refrigerate any remaining bread.