While stir frying and cooking rice, saw the lump of knish dough that had to be used or thrown out. So I looked up a recipe for a basic cheese filling in the Encyclopedia of Jewish Cooking. Very simple, just farmers cheese, cream cheese, egg yolks, vanilla, and salt. Lined a loaf pan with the dough and slapped the filling in, covered it up and baked under golden. Innards are a little too moist for my comfort but still pretty good, a good starting point for improvement.