Cheese Filling

Instructions:

1⁄2 pound soft goat cheese such as Montrachet or low-fat farmer cheese, crumbled

1 large egg yolk

1 teaspoon canola oil or melted unsalted butter

11⁄2 teaspoons all-purpose f lour

1 teaspoon sugar, minced parsley, thyme, or oregano leaves, optional

Mix all the ingredients in a large bowl with a wooden spoon until smooth.
Use at once or cover and refrigerate for up to 24 hours.

Makes about 1 cup

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