Cheese Knishes |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6-8 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| DOUGH: 1 envelope dry yeast | 2 tablespoons sugar | 1 teaspoon salt |
| 2 eggs, beaten | 3-1/2 cups all-purpose flour (approzimately) | 4 tablespoons butter, melted |
| SWEET FILLING: 2 pounds Ricotta | 2 eggs | salt to taste |
| 1/3 cup sugar | 1/3 cup bread crumbs | grated rind of 1 lemon |
| 1 tablespoon orange juice | UNSWEETENED FILLING: 1 onion, chopped coarsely | 4 tablespoons butter |
| 2 pounds Ricotta | 2 eggs | 1/2 teaspoon salt |
| 1/3 cup bread crumbs | ||
| 1 | In a large bowl, dissolve yeast in 1-1/4 cups warm water; let stand about 5 minutes. Stir in sugar, salt, eggs, butter and enough flour to make a ball of dough. Cover and let rise in warm place until doubled in bulk, 2 to 3 hours. Punch dough, down, turn onto lightly floured board and knead until smooth and elastic. Form into little balls, larger than an egg, and roll each one into a 1/4-inch thick round. Top each round with a tablespoon or two of filling, fold in half to form a crescent and pinch edges together. Arrange on a well greased cookie sheet, cover and let rise in a warm place about 45 minutes. Preheat oven to 350. Brush tops with melted butter and bake until golden brown. |
| 2 | SWEET FILLING: Combine above ingredients and blend well. |
| 3 | UNSWEETENED FILLING: Saute onion in butter until soft and golden. Cool. Stir in remaining ingredients, blend well. |