Wisconsin Cheesy Turnovers - flour

Method

• In a medium bowl or in food processor, mix flour, butter and cream cheese until well-blended.
• Shape soft dough into a flat ball.
• Wrap in waxed paper and refrigerate about 2 hours To make filling, combine eggs, cheese, onion, coriander and salt until thoroughly blended.
• Set aside.
• On a lightly floured surface, roll dough to 1/8-inch thickness.
• Dough should be elastic.
• If dough is sticky, sprinkle with more flour.
• Cut out 36 rounds using a 2 1/2 inch round cookie cutter.
• Re-roll remaining dough if necessary.
• Place 1 teaspoons.
• of filling in center of each round.
• Fold in half and seal edges with a fork.
• Brush tops with egg white and dip tops in sesame seeds.
• Arrange on lightly butter baking sheet.
• Baked in a preheated 375F oven for 20 minutes, or until golden brown.
• Serve warm, or at room temperature.