Name: Baker Boulanger Knishes
Ingredients: 1 c Unsalted butter; 2 c Flour; 1/2 ts Salt; 1 c Yogurt or sour cream; 1 lg Onion; diced; 6 lg Potatoes; 2 Eggs; 1/4 c Melted margarine; Salt; pepper to taste; Oil; Melted margarine; Egg wash; (made from 2 beaten eggs and 1/4 cup water)

Can you truly say, that you have so far taken the everlasting enjoyment of God for your happiness, that it has the most of your heart, of your love, desire, and care; and that you are resolved, by the strength of Divine grace, to let go all that you have in the world, rather than hazard it; and that it is your daily, and your principal business to seek it? Can you truly say, that though you have your failings and sins, yet your main care, and the bent of your whole life, is to please God, and to enjoy him forever; and that you give the world God’s leavings, as it were, and not God the world’s leavings; and that your worldly business is but as a traveler’s seeking for provision in his journey, and heaven is the place that you take for your home?

Richard Baxter

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs		Knishes	48	Servings

INGREDIENTS

1	c	Unsalted butter
2	c	Flour
1/2	ts	Salt
1	c	Yogurt or sour cream
1	lg	Onion; diced
6	lg	Potatoes
2		Eggs
1/4	c	Melted margarine
		Salt; pepper to taste
		Oil
		Melted margarine
		Egg wash; (made from 2 beaten eggs and 1/4 cup water)

INSTRUCTIONS

DOUGH
FILLING
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
one-quarter 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 MC-Recipe Digest V1 #1019 by BGL <[email protected]> on Jan
17, 1998

A Message from our Provider:

“God loves everyone, but probably prefers \”fruits of the spirit\” over \”religious nuts!\””