RFCJ RECIPE ARCHIVE
Posted by : Lita Lotzkar Knishes, Fruit-Filled - pareve
Lita Lotzkar alotzkar@home.com Richard@mcj.net requested a knish with fruit & cheese: Hi Richard - there aren't many recipes on the net for a knish with fruit and cheese - I did find this one for cherry filling with lemon juice and bread crumbs - I don't know how adventurous you are in baking, but could you not leave out the breadcrumbs, and the cinnamon, and add cream cheese or Ricotta, in the same amount? (3 Tbsp.+ 1/2 tsp.) - - Even so, this recipe is more of a strudel than a knish. Lita alotzkar@home.com Memorable Knishes Serving Size : 24 approx DOUGH 2 cups all-purpose flour 1 tsp baking powder 1/2 tsp salt 2 Tbsp vegetable oil 2 eggs -- lightly beaten 1. To make the dough: Combine the flour, baking powder, and salt in a large bowl. Make a well in the center and add the oil, eggs and 2 tablespoons of water. Gradually mix the wet ingredients with the flour. Add up to 2 tablespoons more water if necessary. Knead the dough until it forms a rough ball. (Personally, I do this part in my food processor. It makes wonderful noodle dough, which is what this is. 2. Knead the dough on a lightly floured surface until the dough is smooth, about 6 minutes. Place the dough in a lightly oiled bowl, cover and refrigerate for 1 hour. 3. Preheat the oven to 350 degrees. 4. Remove the dough from the refrigerator and divide it into thirds. On a floured surface, roll out one piece of the dough into a thin rectangle about 10 inches long. Spread about 2/3 cup of the filling along one long end, about 1 inch from the edge. Roll up like a jelly roll and pinch the the edges closed. Repeat with the remaining pieces of dough and filling. 5. Arrange the rolls on baking sheets. Bake until browned, about 40 minutes. 6 Slice the knishes (strudel) and serve. Cooked Fruit Filling 2 cup pitted cherries, blueberries, or apples 3/4 cup water 1/3 cup sugar -- optional (or to taste) 1/2 tsp cinnamon -- or cardamom 1 tsp lemon juice 3 Tbsp dry bread crumbs Combine fruit water and sugar in saucepan. bring to boil. Simmer until fruit is tender and water is almost gone. Remove from heat. mash slightly with potato masher. Add cinnamon and lemon juice. Cook and stir over low heat until thick. Stir in enough bread crumbs to further thicken. E. Mendoza Soar/Berkley
