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Knishes Roll Recipe

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This recipe for Knishes Roll, by , is from The Doreen Brownstone Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Mariam Bernstein

Category:
Category:

Ingredients:  
Ingredients:  
NOTE:
The dough needs to be refrigerated overnight before baking.

Dough:
4 cups flour
1 tsp salt
lb Crisco shortening
2 eggs, beaten
1 cup cold water

Filling:
2 x 500g dry cottage cheese
1 x 500g creamed cottage cheese
2 tbsp butter
2 eggs
Salt and sugar to taste

1/3 cup melted butter for brushing on the knishes prior to baking.

Directions:
Directions:
Dough:
Blend flour, salt, and Crisco using a pastry blender.
Add beaten eggs and cold water. Mix well.
Place dough on a lightly floured board and kneed thoroughly until smooth.
Divide dough into 4 pieces, then divide each again, for a total of 8 pieces.
Take each piece and pat it down. Spread tsp Crisco on top.
Fold over with another piece. Wrap in waxed paper and chill in fridge overnight.

Filling:
Make the filling once the dough has chilled overnight.
Combine all ingredients and mix well.





Assembly:
Take out the dough and roll very thin.
Brush with melted butter.
Put filling in, and roll up dough.
Cut into slices (about 10 slices per roll) and put in a well-buttered dish. Dot each knish with butter.
Bake at 325 - 350 for 30-45 minutes.


This recipe yields 80 knishes.
If you make recipe, divide the dough into 4 parts.


This recipe came from Malca Lerner, an actor and director with whom Doreen worked in YMHA productions shortly after she arrived in Canada.

 

 

 

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