Title: Kasha Knishes (Grandma Becky's)
Categories: Side Jewish Grain Crust
Yield: 8 Servings

1	c	Water
1	ts	Salt
2	c	Flour
1	ts	Baking powder
1/4	c	Oil
2		Eggs
		Oil
		Flour
		Filling* (see below)

Combine salt, flour, and baking powder. Beat egg well and then add the 1/4 cup of oil and water. Make a well in the center of the dry ingredients and add beaten eggs. Stir until mixture is smooth and elastic, adding water or flour to make it so. Turn out on floured board and knead until pliable. (I have an Oster Kitchen Center and have made dough with attachment. One could probably do this in a bread machine set on manual also, although I have never personally tried it) Cut dough into two pieces.

Brush pan with oil. Roll dough out to about 1/8" thick rectangles (Grandma, of course, never measured).

Brush dough with oil and place desired filling in each.* Roll dough up jelly roll-style from the long side, pinch ends together, and place seam side down in pan. Make diagonal slashes across top of dough to facilitate cutting when done (my grandmother's knishes were about 2 inches wide). Brush tops with oil. Bake about 45 minutes to an hour, checking to see that oil in pan does not evaporate. Brush during baking. Crust on bottom should be medium brown and crisp. Top should be golden brown and crispy. *You can use kasha with onions (like for varnishkes), mashed potatoes with schmaltz; I'll bet spinach sauteed with garlic and oil would also be good. Thank you for honoring my grandmother's memory by downloading this recipe. Recipe by Becky Fine. Formatted in Meal-Master by Karen Adler SPXB77A. From: Karen Adler

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