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Title: Knishes
Categories: Appetizer
Yield: 1 Servings
| DOUGH | ||
| 3 | c | Flour; sifted |
| 1/2 | ts | Salt, |
| 1 | c | Water, |
| 1 | Egg; slightly beaten, | |
| Vegetable oil, | ||
| 1 | Egg yolk; mixed with | |
| 1 | tb | Water |
| POTATO FILLING | ||
| 4 | c | Potato; cooked, mashed |
| 1/3 | c | Vegetable oil |
| 3 | c | Onion; chop fine |
| Salt & pepper; to taste | ||
Saute onion in oil until tender and lightly browned and them mix with pota- toes, salt & pepper. Adjust seasoning. ASSEMBLY Measure flour, baking powder & salt in large bowl. Add water, egg & 1 Tblsp-->oil. Stir until dough holds together. Put on a lightly floured surface & knead until smooth and elastic, using only enough extra flour to keep dough from sticking-this takes about 5 minutes. Put dough on lightly floured board, cover w/large bowl and let sit for 1/2 hour. Divide dough into 4 pcs. Roll out each piece into a 12" square on a lightly floured sur- face. Cut in half to make two 6" wide strips. Brush lightly with---> oil. Spoon 1/8 of the filling down the center of each strip (the long way) Fold 1 long side over the filling & roll to the other side. This will make a long roll. Pinch edges together. Repeat with rest of dough & filling. Put rolls on lightly oiled cooky sheets with the seam side down. Score with the blunt edge of a knife at 1-1/2" intervals, do not cut through. Brush with egg yolk mixture & bake in a preheated 375'oven for 30 minutes, or until golden brown. Remove from oven & cut all the way through where scored. If you are freezing these, allow to cool to room temperature, place on cookie sheet & put in freezer un- til frozen. Wrap well in plastic, over wrap with aluminum foil & return to freezer. To reheat, preheat oven to 375 degrees and bake for 15-20 minutes, or until hot.
From the recipe files of:
Kathleen's Recipe Swap Page http://www.ilos.net/~answers/recipe
recipes@ilos.net By Wes King previous next