Montreal Cheese Bagels
To form cheese bagels, divide dough in half. Roll out, on a lightly floured board to an oblong 1/4 inch thick. Place half of filling along one edge. Roll halfway, then cut the roll you have formed away from the remaining body of the dough. Repeat. Cut into 8 inch lengths and place on a parchment lined baking sheet. Curve rolls into horse shoe shapes, pinching ends together to seal a bit.
Brush (if desired) with beaten egg and sprinkle very lightly with fine sugar.
Notes: This dough is flaky and delicate. If you are in a hurry, substitute store-bought puff pasty dough.
This recipe is similar to the one by Montreal Jewish cooking maven and author, Norene Gilletz. Her book, Second Helpings is a part of many kitchen librairies in these parts.