| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Jewish |
Parve, Appetizers, Desserts |
1 |
Servings |
INGREDIENTS
| 1 |
|
Egg; beaten |
| 1/4 |
c |
Oil; beaten |
| 3/4 |
c |
Water; beaten |
| 1 |
ts |
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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