Jelly Roll Knishes With Rice Or Potato Filling Recipe

Name: Jelly Roll Knishes With Rice Or Potato Filling
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 1/2 cups minced onions; 2 cups plain dry mashed potatoes; 1/2 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 1/2 cups minced green onions or 1 1/2 cups white onions; 1/2 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

Servings: persons

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 1/2 cups minced onions
2 cups plain dry mashed potatoes
1/2 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 1/2 cups minced green onions or 1 1/2 cups white onions
1/2 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

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 350u00b0.
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.

1168

kcal

Calories

Fat

163

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 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, and more.

Yes, Jelly Roll Knishes With Rice Or Potato Filling falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Jelly Roll Knishes With Rice Or Potato Filling

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