Cocktail Knishes

Combine all-purpose flour, whole wheat flour, baking powder, and salt in a large mixing bowl. Create a well in the center of the dry ingredients.

Pour vegetable oil and water into the well, then add the lightly beaten eggs. Mix with a fork, gradually incorporating the dry ingredients until a shaggy dough forms.

Knead the dough by hand for 5-7 minutes until smooth and slightly elastic, adding a pinch of flour if needed to prevent sticking.

Divide the dough into 8 equal pieces and shape each into a ball. Cover with a damp cloth and rest for 10 minutes to allow the gluten to relax.

Working with one dough ball at a time, roll out on a lightly floured surface into a thin, rectangular sheet about ¼-inch thick.

Roll the dough sheet tightly from the long side to create a log, then coil the log into a spiral and flatten slightly with your palm to form a knish.

Preheat the oven to 375°F (190°C). Arrange the formed knishes on a lightly oiled baking sheet, leaving 2 inches between each.

Brush the tops of the knishes lightly with any remaining beaten egg or water for a light golden finish if desired.

Bake for 25-30 minutes until golden brown and crisp on the outside.

Remove from the oven and let cool on the baking sheet for 5 minutes before serving warm.