Jelly Roll Knishes With Rice or Potato Filling

Montana Heart Song's Note:

I lived in a cottage on the grounds of a estate owned by a wonderful family. They taught me the art of Jewish "cookery". I have refined this recipe many times. You can bake, cut, freeze and reheat. That is the asset of this recipe. Once you make this, the next time it is a snap and a "quick meal" you can take from your freezer.

• Total Time: 1 hrs 10 mins
• Prep Time: 30 mins
• Cook Time: 40 mins

Ingredients:

Serves: 6

Yield: 4.0 slices ...

• 2 cups all-purpose flour or 2 cups rice flour
• 2 teaspoons double-acting baking powder
• 1 teaspoon salt or 1 teaspoon salt substitute
• 2 tablespoons vegetable oil
• 2 eggs , beaten
• 2 tablespoons cold water
• 2 tablespoons olive oil

Potato Filling

• 2 tablespoons vegetable oil or 2 tablespoons melted chicken fat
• 1 ½ cups minced onions
• 2 cups plain dry mashed potatoes
• ½ cup sour cream
• 1 teaspoon salt or 1 teaspoon salt substitute
• 1 teaspoon white pepper
• 2 tablespoons dry cilantro leaves

Rice Filling

• 2 cups cold cooked rice
• 1 ½ cups minced green onions or 1 ½ cups white onions
• ½ cup grated carrot
• 2 eggs , beaten
• 1 tablespoon vegetable oil
• 1 teaspoon salt or 1 teaspoon salt substitute
• 2 tablespoons dried cilantro
• 1 teaspoon white pepper

Directions:

1. Combine flour, baking powder, salt Make a well, add oil, eggs and water. Mix the wet with the dry. You might have to add a little more water to form a dough. Knead the dough until it is a ball in the bowl.
2. Turn out on floured surface and knead until smooth about five minutes. Place in greased bowl. Cover and refrigerate one hour or longer. You can make this ahead.
3. Make filling No. 1 or No. 2; set aside.
4. Divide the dough into 3 portions.
5. On floured surface roll out each piece to a rectangle at least ten inches long and as wide as you can.
6. Spread filling along one long end and an inch from edge.
7. Roll up jelly roll fashion and pinch the edges closed. Repeat with remaining dough.
8. Preheat oven to 350°.
9. Arrange on no-stick baking sheets, brush dough with olive oil.
10. Bake about 40 minutes until browned.
11. Removed and set about 5 minutes.
12. With sharp knife cut each roll into 8 pieces.
13. Serve with cream gravy, margarine, turkey or
14. chicken gravy.
15. You can serve spaghetti sauce or tomato sauce with the knishes filled with rice if you desire.
16. To freeze: Freeze cut slices on tray. Remove and pack with waxed paper in between slices.
17. To serve: Thaw and reheat in microwave.