RFCJ RECIPE ARCHIVE
Posted by : Susan S Knish Dough - pareve
In rec.food.cuisine.jewish bumper30@webtv.net (Leonard Gostin) wrote: > I'm long gone from the Bronx, but I still remember the potato >knishes sold in the neighborhood deli. They were about 3 inches square >and 1 to 1 1/2 inches thick, the crust was a yellowish tan and just a >bit "crusty". I have been unable to find a recipe for that crust. >Would appreciate any help. I can give you my New York grandmother's knish dough recipes (not standard in measurement, but this is how she wrote them down): 1. Mix 1 cup flour with 1 egg, a little salt. Add egg shell of water, 2 T oil, 1 t baking powder, Knead until good dough. Let rest 10 minutes before rolling out. 2. 1 cup flour, 1 t baking powder, 1 egg, 2 egg shells water, 2 egg shells oil, salt. Put flour in bow. Break eggs in center. Add salt and baking powder. Put in water and then oil. Knead. Set aside in covered bowl for 1/2 hour. Susan S
