Seattle is not a hotbed of delicatessen cuisine. Several days ago, SO
suggested that I make knishes. He found a few recipes in the cookbook
library, from which I picked the New York Cookbook's (supposedly similar
to Mrs. Stahl's version). That was tonight's dinner project. The
filling came out right, but the crust was more crunchy than I recalled.
I don't think I overbaked them. Sheldon, any ideas?

Cindy

--
C.J. Fuller

Delete the obvious to email me

>Cindy Fuller writes:
>
>Seattle is not a hotbed of delicatessen cuisine. Several days ago, SO
>suggested that I make knishes. He found a few recipes in the cookbook
>library, from which I picked the New York Cookbook's (supposedly similar
>to Mrs. Stahl's version). That was tonight's dinner project. The
>filling came out right, but the crust was more crunchy than I recalled.
>I don't think I overbaked them. Sheldon, any ideas?

http://www.jewish-food.org/recipes/kniindex.htm


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
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In article >,
(PENMART01) wrote:

> http://www.jewish-food.org/recipes/kniindex.htm

Thanks, Sheldon! I've bookmarked this for future reference. I liked
the pastrami knish suggestion of using frozen puff pastry dough the
best. Pastry is not my forte, despite my new nickname of Flour Nazi.

Cindy

--
C.J. Fuller

Delete the obvious to email me