Jelly Roll Knishes With Rice or Potato Filling

Total Time
1hr 10mins
Prep
30 mins
Cook
40 mins

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.

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Ingredients

Nutrition

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.