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Cocktail Knishes

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Description Edit

  • Makes 30 appetizers and about 2¾ cups of filling

Ingredients Edit

Rice filling Edit

Directions Edit

  1. Combine all-purpose flour, whole wheat flour, baking powder and salt in large bowl; make well in center.
  2. Add oil, water and eggs.
  3. Mix well with wooden spoon until smooth.
  4. Knead on floured board until smooth.
  5. Place dough in greased bowl.
  6. Cover; let stand 1 hour.
  7. Divide dough in thirds.
  8. Roll one-third of dough into 10x4-inch rectangle.
  9. Mound one-third of rice filling along long edge, about 1-inch high.
  10. Roll like a jelly roll, starting with the long side.
  11. Pinch ends together to seal; place seam side down on greased baking sheet.
  12. Repeat with remaining dough and filling.
  13. Bake at 375°F for 35 to 40 minutes or until browned.
  14. Brush with beaten egg white mixed with 1 tablespoon cold water during last 5 minutes of baking time, if desired.
  15. Slice into 1-inch pieces with sharp knife.

Rice filling Edit

  1. Heat oil in large skillet.
  2. Add onion and saute until browned.
  3. Remove from heat; stir in rice, egg, parsley, black pepper and salt.

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