Recipe - Baker Boulanger Knishes

DOUGH
1 cup Unsalted butter
2 cup Flour
One half teaspoon Salt
1 cup Yogurt or sour cream

FILLING
1 lg Onion; minced
6 lg Potatoes
2 Eggs
One fourth cup Melted margarine
Salt; pepper to taste
Oil
Melted margarine
Egg wash; (made from 2
beaten eggs and One fourth cup
water)

Make dough first. In the bowl of a food processor, place the flour and
salt. As machine runs, drop in the butter and pulse to create a grainy
mixture. Add sour cream or yogurt and process only until a ball forms.
Remove from machine and pat on a lightly floured board into a disc. Chill
while preparing filling. Prepare onions by sauteeing in oil until golden.
Do this slowly. Remove from heat. Boil potatores. Remove skins and mash
well. Stir in beaten eggs, melted margarine, salt and pepper to taste and
onions. Set aside. Using half the dough, roll out on a lightl floured board
into a rectangle about 10 by 20 inches. Spread o horizontal edge with
onequarter of the potator mixture. Roll away from you, as for a jellyroll
into the centre of the dough. Cut the dough in half, separating the rolled
part (or jellyroll you have formed). Cut the roll into about 10 12 small
pieces. Repeat with remaining ingredients to end up with four jellyrolls.
Knishes can be frozen at the point and baked off as needed. Preheat oven to
350. On a lightly greased baking sheet, place the knishes on their ends,
that is, cut side down and squish the kinish slightly on its end. Brush
very lightly with melted margarine. Bake until almost golden, about 25
minutes, brush lightly with egg wash, return to oven and bake until nicely
and evenly browned.

Per serving: 66 Calories; 4g Fat (58% calories from fat); 1g Protein; 6g
Carbohydrate; 18mg Cholesterol; 37mg Sodium
Posted to MCRecipe Digest V1 #1019 by BGL cyberfun@earthlink.net on Jan
17, 1998