No-fail Knish/strudel Dough
| 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)
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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