No-fail Knish/strudel Dough

Fasting, if we conceive of it truly, must not…be confined to the question of food and drink; fasting should really be made to include abstinence from anything which is legitimate in and of itself for the sake of some special spiritual purpose. There are many bodily functions which are right and normal and perfectly legitimate, but which for special peculiar reasons in certain circumstances should be controlled. That is fasting.

Martyn Lloyd-Jones

CATEGORY	CUISINE	TAG	YIELD
Eggs	Jewish	Appetizers, Desserts, Parve	1	Servings

INGREDIENTS

1		Egg, beaten
1/4	c	Oil, beaten
3/4	c	Water, beaten
1	t	Vinegar, beaten
2 1/2	c	Flour, beaten

INSTRUCTIONS

Beat all ingredients to make a smooth, satiny dough. May need more
flour. Let stand 15 minutes to rest.  Divide dough into 4 pieces. Roll
out as thin as possible. Place  filling along long side and roll up.
KNISHES: cut off pieces with side of hand, pinch ends, bake.  STRUDEL:
place long rolls on cookie sheet, pinch ends to seal. Bake.  BAKE: 425
degrees for 20 minutes or until brown.  Recipe by: someone's Bubbe
Posted to JEWISH-FOOD digest by Lorrin Lewis <lorrin@ix.netcom.com>  on
Aug 02, 1998, converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1692 Calories From Fat: 550 Total Fat: 62.3g Cholesterol: 186mg Sodium: 83mg Potassium: 407.1mg Carbohydrates: 238.8g Fiber: 8.4g Sugar: 1g Protein: 38.6g