No-fail knish/strudel dough
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Egg; beaten | |
| ¼ | cup | Oil; beaten |
| ¾ | cup | Water; beaten |
| 1 | teaspoon | Vinegar; beaten |
| 2½ | cup | Flour; beaten |
Directions
Beat all ingredients to make a smooth, satiny dough. May need more flour.
Let stand 15 minutes to rest.
Divide dough into 4 pieces. Roll out as thin as possible. Place filling along long side and roll up.
KNISHES: cut off pieces with side of hand, pinch ends, bake.
STRUDEL: place long rolls on cookie sheet, pinch ends to seal. Bake.
BAKE: 425 degrees for 20 minutes or until brown.
Recipe by: someone's Bubbe
Posted to JEWISH-FOOD digest by Lorrin Lewis <lorrin@...> on Aug 02, 1998, converted by MM_Buster v2.0l.