Knishes

 
DOUGH: 3 Tasse/n Flour; sifted
  0.5ts Salt,
  1 Tasse/n Water,
  1 Egg; slightly beaten,
   Vegetable oil,
  1 Egg yolk; mixed with
  1tb Water
 
POTATO FILLING: 4 Tasse/n Potato; cooked, mashed
  0.333333 Tasse/n Vegetable oil
  3 Tasse/n Onion; chop fine
   Salt & pepper; to taste



Zubereitung:
Saute onion in oil until tender and lightly browned and them mix with
pota- tös, salt & pepper. Adjust seasoning. ASSEMBLY Measure flour,
baking powder & salt in large bowl. Add water, egg & 1 Tblsp-->oil.
Stir until dough holds together. Put on a lightly floured surface &
knead until smooth and elastic, using only enough extra flour to keep
dough from sticking-this takes about 5 minutes. Put dough on lightly
floured board, cover w/large bowl and let sit for 1/2 hour. Divide
dough into 4 pcs. Roll out each piece into a 12" square on a lightly
floured sur- face. Cut in half to make two 6" wide strips. Brush
lightly with---> oil. Spoon 1/8 of the filling down the center of each
strip (the long way) Fold 1 long side over the filling & roll to the
other side. This will make a long roll. Pinch edges together. Repeat
with rest of dough & filling. Put rolls on lightly oiled cooky sheets
with the seam side down. Score with the blunt edge of a knife at 1-1/2"
intervals, do not cut through. Brush with egg yolk mixture & bake in a
preheated 375'oven for 30 minutes, or until golden brown. Remove from
oven & cut all the way through where scored. If you are freezing these,
allow to cool to room temperature, place on cookie sheet & put in
freezer un- til frozen. Wrap well in plastic, over wrap with aluminum
foil & return to freezer. To reheat, preheat oven to 375 degrees and
bake for 15-20 minutes, or until hot.


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recipes@ilos.net



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