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Knishes, Cocktail II (P, TNT)
Source: "Melting Pot Memories," by Judy Bart Kancigor
Yield: about 90 cocktail-sized knishes

2 eggs
1/2 cup vegetable oil
1/2 cup warm water
1 tsp. salt
1 tsp. baking powder
3 cups sifted all-purpose flour (approximately)
2 egg yolks
2 tbsp. vegetable oil
Mashed Potato Filling (click here for recipe)

Beat eggs, oil, water, salt and baking powder. With a fork or wire whip, blend in 2 cups of flour, one at a time, making sure the first is completely incorporated before adding the second. Knead in last cup of flour a little at a time until dough is smooth and rollable. (All 3 cups of flour may not be necessary.)

Wrap dough in plastic wrap and chill in refrigerator for at least 15 minutes.

Cut dough into 6 parts. Roll out 1 piece of dough to about 8" wide and up to 14" long. Place 1/6 of filling in narrow mound on dough and fold dough over to form a log. (Whole log may then be stretched to length of baking pan.) Repeat and freeze logs.

To serve, place logs on greased cookie sheet. Defrost slightly and cut halfway into logs to make individual knishes. Continue defrosting. Brush tops with a mixture of beaten egg yolks and oil. Bake in a preheated 375°F oven about 45 minutes or until golden brown. Serve hot.

Poster's Notes:
The dough is really easy to work with.

Posted by Judy Bart Kancigor

Nutritional Info Per Serving: N/A