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Jewish Recipes --> Recipes  --> Knishes

Knish Crust
Serving Size : 6
Recipe Ingredients:
  • 1 1/2 cups whole wheat flour -- sifted
  • 2 tablespoons soy flour
  • 1/2 teaspoon salt
  • 1 egg
  • 1/4 cup margarine or oil
  • 6 tablespoons warm water

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.

 

 
Cooking Tips:   If you plan to freeze the knish, bake 30 minutes and allow to cool.

Sept 2005 - 2013 - Kosher Recipes - Kosher Cooking - Jewish Cooking - Jewish Recipes - Jewish Foods