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In a large
bowl, combine the flours and salt. In a
separate bowl beat the egg, add the fat and
water; then add to the flour mixture. Knead
lightly until the dough is no longer sticky.
Form the dough into a ball and place it in a
greased bowl slightly larger that the ball
of dough. Cover and set in a warm place for
1 hour.
Put an old
tablecloth on your kitchen table. Rub some
flour into it. Divide the dough in half.
Roll out each half as thin as possible.
Stretch and pull carefully until the dough
is as thin as tissue paper and you can see
the pattern of the tablecloth through it. If
it should tear, patch it with a piece from
the edge and roll it in.
Place
filling in a thick line across 1 end of each
sheet of rolled out dough about 4 inches
from the edge nearest you. Bend this end
over the filling. Raise the tablecloth and
let it roll away from you.
Preheat the
oven to 375 degrees F. With the edge of your
little finger, start to cut the roll into
1-inch pieces. Use a knife to finish the
cutting. Pull the ends of the dough over the
filling and pat it between your hands.
Line a
cookie sheet. Place the knishes carefully on
the prepared cookie sheet about 1/2 inch
apart. Bake for 45 minutes for until crisp.
If you plan to freeze them, bake 30 minutes
and allow to cool. |
