Knish!

This Monday, Growing Chefs put together some wonderful little knishes. To my suprise, no one in Darien, Connecticut had heard of knish! so we were free to experiment with our own fillings without fear of traditionalists’ retrebution.

Here’s the recipe:
DOUGH
2 1/2 cups flour
2 tablespoons baking powder
1/2 teaspoon salt
Sift. Now wisk together:
2 eggs
1/2 cup oil
1/2 cup warm (NOT HOT) water

Fold in. Do not overmix (or it’ll get tough). Let stand and rise 10 minutes. Divide into four balls and flatten each on a well-flour-dusted surface into a square at desired thickness (my square was slightly bigger than my hand).

Fillings!
We made mashed potato, mashed sweet potato, mashed blue potato and pears-with-cinnamon fillings. Use about three hearty spoonfuls (about 1/2 cup) of filling to line the center 1/3 of each dough square. Fold bottom and top, tuck sides, and seal with by running a wet finger down the seam.

Bake at 350*F for 35 minutes. To get a nice gloss, brush the top of the knishes with egg yolk before baking.