Victorie's Berog

Description

2 cups gold medal flour
Water not quite ¼ cup
1 cube butter
1 8 oz. pk. cream cheese crumble like pie dough add water to make soft dough. Make balls about the size of walnut.

Filling

1 lb. grated cheese
2 eggs well beaten
parsley, salt, pepper, dash of sugar

Roll out to circles of 5 inches diameter, Add 1 tsp for each bureog. Roll out a large circle and cut 5 diameter. Brush with egg dash of sugar. Bake 350 degrees for 20 minutes on slightly greased cookie sheet.