I treasure this recipe that my Mother used to
make. She was an excellent baker and cook. It
takes some time to make, but if you like cheese
knishes, I would say it's a must, and worth the
6 1/4 cups flour
3/4 cups canola oil
1 1/4 cups ginger ale
3 tablespoons sugar
2 full teaspoons baking powder
I would recommend making the dough in a mix-
master, as it gets quite heavy, and is dif-
ficult to mix by hand.
After removing the dough from the mix-master,
knead it until firm, adding extra flour if
necessary. Mix well, and set aside covered for
a half hour.
3 3/4 lbs. farmer cheese (5 packages of farmer
1 8 oz. package cream cheese plus 1/3 of an 8 oz.
sugar and salt to taste
Mix the two types of cheese together with the
eggs. Season the mixture with sugar and salt
to taste. Put the cheese filling aside.
Cut the dough into 4 sections.
With a rolling pin, roll one section so that
it's about 1/8" thick and 12" wide, and spread
some of the cheese filling across the part of
the rolled dough nearest to you, so that the
cheese forms a long thin rectangle that meas-
ures approximately 12" x 1 1/4".
Then lift the dough at the very edge where you
placed the cheese, and start rolling it over a
little, so the dough covers the area that con-
tains the cheese. There will be some dough left
over, so cut it straight across, along the edge
of the part that you rolled over. You can use
this extra dough later.
Now diagonally cut the long piece that you roll-
ed over into 2" pieces and place on oiled cookie sheet.
Repeat the process with the other sections of
dough and with the leftover dough that you trim-
1 egg white
2 tablespoons canola oil
Next, beat 1 egg white and
mix it with 2 tablespoons of oil. Brush
this mixture on top of all the knishes after
they're on the cookie sheet.
Bake at 350 degrees Fahrenheit for 30 to 45
minutes, depending on your oven.
The knishes can be served plain or with sour
You will really enjoy these!
This is one of my all-time favorite recipes!
- Judy Pokras
This sounds so good--I can't wait till my kids are bigger and I have the time to try it!
- Allison Pokras