Knishes - dough

Yield: 1 servings

Measure Ingredient
2½ cup Flour -- sifted
1 teaspoon Baking powder
½ teaspoon Salt
2 \N Eggs
⅔ cup Salad oil
2 \N Tablspoons
\N \N Water

Sift the flour, baking powder and salt into a bowl. Make a well in the center and drop the eggs, oil and water into it. Work into the flour mixture with the hand and knead until smooth. There are two ways to fill the knishes. In either case, divide the dough in two and roll as thin as possible. Brush with oil. Now you can spread the filling (the recipes for four fillings are included in this database) on one side of the dough and roll it up like a jelly roll. Cut into 1½-inch slices. Place on an oiled baking sheet cut side down. Press down lightly to flatten. Or you can cut the rolled dough in 3-inch circles. Place a tablespoon of the filling on each; draw the edges together and pinch firmly. Place on an oiled baking sheet, pinched edges up. In either case, bake in a 375 degree oven 35 minutes or until browned. Makes about 24. Recipe Source: THE ART OF JEWISH COOKING by Jennie Grossinger Published by Bantam Books, Inc. (c) 1958 Recipe

Recipe By : Jennie Grossinger - "The Art Of Jewish

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