NEW YORK CITY KNISH
I'm not a New Yorker so I can't tell you if these are authentic, but they are delicious.The recipe makes 4 large, but can easily make 8 or more smaller ones.
Provided by Nat Da Brat
Categories Potato
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Peel, halve and boil potatoes until tender, 15-20 minutes.
- Mash in a large bowl.
- Sauté onion in 1 1/2 tablespoons butter until translucent but not brown.
- Add to mashed potatoes with broth, salt, pepper and spices.
- Stir well.
- Melt remaining tablespoon of butter.
- Pre-heat oven to 375 degrees.
- Layer 3 sheets of phyllo dough and cut in half.
- Repeat with remaining 3 sheets.
- Spoon 1 cup of potato mixture on each section of phyllo, mold into a large ball and position off-center at one end of strip of dough.
- Roll ball along the length of phyllo, folding dough over bottom of filling and leaving some filling poking through the top.
- (Trim and discard excess dough.) Brush melted butter over edges of knish to seal the seams and press down onto an ungreased baking sheet.
- Repeat with other knishes.
- Bake 30-40 minutes, until golden brown.
- Makes four knishes.
KNISH
Knish is a classic Jewish comfort food. Sometimes I make tiny appetizer ones, which are a little more like a roll, and I seam on the top. -Marlena Spieler, Waterlooville, England
Provided by Taste of Home
Categories Snacks
Time 35m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- For pastry, in a large bowl, combine flour, baking powder and salt. Cut in butter until crumbly. Stir in sour cream, adding 3-4 tablespoons water to form a dough. Shape into a disk, mixture will be crumbly. Wrap and refrigerate at least 2 hours or overnight., Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 8-10 minutes., Meanwhile, in a large skillet, melt butter over medium-high heat. Add onions; cook and stir until tender, 8-10 minutes. , Drain potatoes; return to pan and stir over low heat 1 minute to dry. Mash potatoes; stir in onion mixture, salt and pepper. Set aside to cool. Stir in eggs., Preheat oven to 400°. On a lightly floured surface, roll dough into a 10x12 -in. rectangle. Cut into 16 squares. Spoon 1 tablespoon potato filling in the middle of each square. Brush the edges with water. Fold each corner toward the center, meeting in the middle. Arrange, seam side down, on ungreased baking sheets. Bake until lightly browned, 15-20 minutes.
Nutrition Facts : Calories 246 calories, Fat 14g fat (8g saturated fat), Cholesterol 63mg cholesterol, Sodium 443mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein.
KNISH
Steps:
- Add the flour and baking powder into the bowl of a stand mixer.
- In a bowl, whisk the water, an egg, the vinegar, the salt, and the vegetable oil.
- Pour the prepared liquid mixture over the flour and, using the dough hook, knead until a very elastic dough is formed.
- Cover the dough and place it for 30 minutes in the refrigerator.
- Peel the potatoes, place them in a saucepan, cover with water and cook covered over medium heat for 25 minutes from the time the water returns to a boil.
- In a non-stick pan, heat the schmaltz and oil.
- Sweat the onions over medium heat until they are tender and golden. Lower the heat, then add the sugar and mix well.
- Sauté for 5 minutes, stirring regularly.
- Drain the boiled potatoes and transfer them to a bowl.
- Add the fried onions and mash using a potato masher.
- Season with salt and pepper. Set aside.
- Preheat the oven to 350 F (180°C).
- On a floured surface, roll out the dough, giving it a rectangular shape of 12 x 16 inches (30 x 40 cm). Cut the edges to get a nice rectangle.
- Spread the filling in the shape of a sausage along the entire length of the rectangle 1 to 2 inches (3 or 4 cm) from the edge, then roll the dough on the sausage and pinch the two ends of the tube thus forming to close it.
- Using a knife, form 14 cavities evenly spaced over the entire length of the rod.
- Cut each small roll and pinch the dough with the fingers to close the two ends (like a candy).
- Place the shaped, spaced portions on a baking sheet lined with parchment paper.
- Brush each knish with beaten egg and bake for 30 to 40 minutes until golden.
SARAH'S KNISH
Traditional Jewish treat of little golden pastry domes filled with seasoned mashed potatoes and fried onions.
Provided by Sarah Dipity
Categories Side Dish Potato Side Dish Recipes
Time 3h
Yield 60
Number Of Ingredients 14
Steps:
- Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Heat 1/4 cup of vegetable oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Combine potatoes and onions in a large bowl; season with 2 teaspoons of salt, pepper, sugar, and garlic. Mash until smooth; set aside.
- Preheat an oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
- Beat eggs, 1/2 cup of vegetable oil, warm water, and 1 teaspoon of salt. Gradually stir in flour. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Divide the dough into thirds and roll each piece out to about 9x13-inches. Slice the rolled dough in half lengthwise, then spread the potato mixture down the center of each strip. Roll each strip around the filling and gently press to seal. Repeat with the remaining dough and filling to end with six logs.
- Cut each log into 1-inch slices and place cut side down on the prepared baking sheet. Gently press the edges of the dough toward the center of the potato mixture to form a bun. Beat egg yolks and milk together in a small bowl. Brush each knish with the the egg yolk mixture.
- Bake in the preheated oven until golden brown, 35 to 45 minutes.
Nutrition Facts : Calories 80.3 calories, Carbohydrate 11.3 g, Cholesterol 13.1 mg, Fat 3.2 g, Fiber 0.8 g, Protein 1.7 g, SaturatedFat 0.5 g, Sodium 121 mg, Sugar 0.6 g
POTATO-KASHA KNISHES
Provided by Food Network Kitchen
Time 2h30m
Yield 6 knishes
Number Of Ingredients 13
Steps:
- Start with our step-by-step knish how-to.
- Make the dough: Put the flour in a food processor, then pulse as you pour the olive oil through the feed tube. Scrape down the sides of the processor and pulse again.
- Dissolve 1 teaspoon salt in the seltzer and vinegar in a liquid measuring cup. Pulse as you pour the liquid through the feed tube, 20 to 30 seconds. Turn the dough out onto a floured surface and knead until smooth. Flatten into an even disk, wrap in plastic wrap and refrigerate at least 2 hours.
- Make the filling: Put the potatoes in a saucepan, cover with water and season with salt. Simmer until tender, 20 to 30 minutes. Drain and coarsely mash in a large bowl.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the onions, garlic and 1 teaspoon salt. Cover and cook about 5 minutes; uncover and cook, stirring, until browned, 15 to 20 more minutes.
- Meanwhile, combine the remaining 2 tablespoons olive oil and the kasha in a small saucepan over medium-high heat and cook until toasted, about 4 minutes. Add 1 3/4 cups water and 1 teaspoon salt. Reduce the heat to medium, cover and cook until the water is absorbed, about 10 minutes. Season with salt and pepper. Cool slightly, then add to the bowl with the potatoes. Add the onions and mash.
- Remove the dough from the refrigerator 30 minutes before making the knishes. Preheat the oven to 375 degrees F; lightly brush a baking sheet with olive oil.
- Make the knishes; place 2 inches apart on the baking sheet. Bake 30 minutes; brush with olive oil and continue baking until golden, 25 to 35 more minutes. Serve with mustard.
JEWISH MEAT KNISHES
Steps:
- Gather the ingredients.
- In a food processor fitted with a metal blade, process the butter, cream cheese, and sour cream until smooth and well combined, scraping down the bowl once or twice. Add flour and salt and pulse to blend.
- Turn dough out onto a sheet of plastic wrap.
- Using floured hands, form into a ball and wrap tightly. Refrigerate at least 2 hours or up to overnight.
- Gather the ingredients.
- Heat the oil in a large skillet over medium heat until it shimmers. Add the onion and sauté until translucent, 3 to 4 minutes.
- Raise the heat to medium-high. Add the ground beef and cook, breaking up the meat with a wooden spoon until no longer pink, about 9 minutes.
- Drain the mixture of excess fat. Add the pastrami and mix well.
- Pass meat through a grinder with the small hole setting. Alternatively, pulse then process the mixture in batches in a food processor fitted with a metal blade until finely chopped, taking care not to over process.
- Transfer meat to a large bowl. Let cool to room temperature. Add the salt, garlic powder, and white pepper and mix to combine. Adjust the seasoning to your liking. Add the eggs and mix well to combine.
- Lightly flour a work surface and place the dough on it. Cover with plastic wrap or a clean kitchen towel and let come to room temperature, 15 to 20 minutes.
- Meanwhile, position two racks in the upper and lower thirds of the oven and preheat to 350 F. Line two baking sheets with parchment or silicone baking mats.
- Roll the dough out to 1/4-inch thickness.
- Using a pizza cutter, cut the dough into 3-inch squares. Re-roll any dough scraps until all the dough is used.
- Make the egg wash by combining the beaten egg with the water. Brush each square with the egg wash.
- Place 1 1/2 tablespoons filling on one of the dough squares.
- Stretch the dough over the filling and fold the points to meet in the center, similar to an envelope, pinching the edges closed. Continue with the rest of the dough and filling. (You might not use all the filling.)
- Place knishes on the prepared baking sheets and brush with the egg wash.
- Bake until knishes are golden brown on the top and bottom, rotating the trays in the oven halfway through baking, about 30 minutes total.
Nutrition Facts : Calories 297 kcal, Carbohydrate 16 g, Cholesterol 89 mg, Fiber 1 g, Protein 13 g, SaturatedFat 10 g, Sodium 321 mg, Sugar 1 g, Fat 20 g, ServingSize 24 meat knishes (12 servings), UnsaturatedFat 0 g
KNISH
Steps:
- Preheat the oven to 375 degrees. In a mixing bowl, combine the onions, potatoes, egg, and parsley together. Season with salt and pepper. Set aside. For the pastry: In a mixing bowl, combine the oil, water, vinegar, and salt. Add the flour, 1 cup at a time and knead into a ball. Shape into 4 balls and let rest, covered with a cloth, about 30 minutes. Roll each ball of dough out as thin as possible into a flat rectangle. Sprinkle the dough with flour and cover with parchment paper. Let the dough rest for 15 minutes. Using your hands, spread the dough out very thin. Spread 1/4 of the filling onto one third of the dough, leaving a one inch border. Holding the parchment paper, roll up the dough like a jelly roll, brushing oil across the top a couple of times as you roll. Using the side of your hand like a knife, divided the roll into 2-inch knishes. pinch the open ends shut. Repeat procedure with remaining balls and dough. Place the knishes, flat side down, 2 inches apart, on a greased baking sheet. The knishes will need to be baked in batches. Brush the knishes with the egg wash. Bake for 25 to 30 minutes or until the pastries are golden brown. Place the knishes on a platter and garnish with Essence and parsley.
CONEY ISLAND KNISHES
One of my earliest 'exotic' food experiences was eating potato knishes with my Dad in Coney Island. I mean, mashed potatoes in a warm, flaky pastry? This potato fiend will have two, please. Back then their secret was the copious amounts of chicken fat, aka schmaltz, but here I'll show you how succeed without it. Leftover corned beef really shines in these, but anything goes, as long as the base is mashed potato spiked with onions and fried in lots of fat.
Provided by Chef John
Categories Side Dish Potato Side Dish Recipes
Time 3h
Yield 16
Number Of Ingredients 18
Steps:
- Whisk flour, salt, and baking powder together in a bowl. Make a well in the center. Add egg, vinegar, oil, and warm water. Mix by hand until dough pulls together. Turn dough out onto the counter and knead until soft, smooth, and elastic. Wrap in plastic wrap and refrigerate for at least 1 hour.
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain; transfer to a mixing bowl. Mash and set aside.
- Chop corned beef and cabbage into fine pieces.
- Melt butter in a skillet over medium heat. Add onion, kosher salt, corned beef, and cabbage. Cook and stir until onions are soft and golden brown and beef fat is rendered, about 10 minutes.
- Transfer beef mixture into the bowl with the mashed potatoes. Season with salt, pepper, and cayenne. Mix until combined and let cool to room temperature.
- Preheat the oven to 375 degrees F (190 degrees C). Line two baking sheets with silicone mats.
- Divide dough in half; flatten one half into a rectangle on a floured surface. Roll out into a larger rectangle about 1/8-inch thick, pulling the corners as needed.
- Place 3 cups filling over one long end, about 3 inches away from the edges. Beat egg with water and brush over the opposite end and a little on the sides. Stretch the dough to cover the filling, then roll up toward the egg-washed side. Fold the last 3 or 4 inches on top. Press in the filling; roll over so seam-side is on the bottom.
- Trim off excess dough from the ends if desired. Mark, but do not cut, dough into 8 equal pieces. Flour the side of your hand and press into the marks. Rub back and forth against the counter to separate each piece. Position each piece with one cut end facing down and the other facing up. Squish down the top and tuck everything into the center to form a round knish.
- Repeat with remaining dough and filling. Brush bottoms with olive oil and place on the prepared baking sheets. Brush leftover egg wash on top.
- Bake in the preheated oven until lightly golden-brown, about 40 minutes. Let cool until just warm or room-temperature.
Nutrition Facts : Calories 300.7 calories, Carbohydrate 31.4 g, Cholesterol 46.2 mg, Fat 16.6 g, Fiber 2.7 g, Protein 6.9 g, SaturatedFat 5.2 g, Sodium 628.8 mg, Sugar 1.8 g
JEWISH POTATO KNISH
Steps:
- Gather the ingredients.
- In a food processor fitted with a metal blade, process the softened butter, cream cheese, and sour cream until smooth and well-combined, scraping down the bowl once or twice. Add the flour and salt and pulse to blend.
- Turn the dough out onto a sheet of plastic wrap. Using floured hands, form into a ball and wrap tightly. Refrigerate at least 2 hours or overnight.
- Gather the ingredients.
- In a large bowl, mix together the cooked and shredded potatoes, sautéd onions, eggs, instant mashed potatoes, salt, ascorbic acid, if using, garlic powder, Tabasco sauce, and cheddar cheese, if using. Adjust the seasoning with salt to taste.
- Mix until thoroughly combined. Set aside.
- Gather the ingredients. Position 2 racks in the upper and lower part of the oven and heat the oven to 350 F.
- Flour a work surface and place the dough on it. Cover the dough with plastic wrap and let come to room temperature, 15 to 20 minutes.
- Roll the dough to a rectangle that is 1/4-inch thick. Using a pizza cutter, cut the dough into 3-inch squares. Re-roll any remaining dough scraps until all the dough is used.
- Make the egg wash by combining the beaten egg with 1 tablespoon water and 1 drop of yellow food coloring, if using. Brush each square with the egg wash.
- Place about 2 tablespoons of filling on each square. Then fold the corners to meet in the middle, similar to an envelope, pinching the edges closed.
- Place the knishes on a two parchment lined baking sheets and brush with more egg wash. Continue with the rest of the dough and filling.
- Bake the knishes for 30 to 35 minutes, rotating the pans half-way through baking until they are golden brown on the top and bottom.
Nutrition Facts : Calories 208 kcal, Carbohydrate 21 g, Cholesterol 46 mg, Fiber 1 g, Protein 4 g, SaturatedFat 7 g, Sodium 144 mg, Sugar 1 g, Fat 12 g, ServingSize 24 Potato Knishes (12 servings), UnsaturatedFat 0 g
POTATO KNISH
Make and share this Potato Knish recipe from Food.com.
Provided by Lizzie Rodriquez
Categories Potato
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400.
- Boil potatoes in salted water for 15-20 minutes till soft.
- Drain and mash.
- Measure out one cup of the potatoes and reserve the rest.
- In a bowl add the oil and salt to the 1 cup potatoes and mix.
- Then add in the flour and baking soda in stages.
- Then add the cold water and knead dough until in forms a firm ball, then cover and let rest.
- In a medium skillet place the butter and heat, add the onions and cook them at medium temperature as to not brown them .
- Cook till soft, then pour the onions into a mixing bowl then mix them with the rest of the mashed potatoes and salt and pepper.
- Mix till combined. Do Not Overmix!
- Roll out dough on a floured surface till 1/4 inch thick.
- Cut dough into 4 rectangles.
- Place filling in the middle of the dough and fold them over till ends meet then fold the opposite ends over with some of the beaten egg to hold it closed.
- Brush beaten egg over the top of the knish and bake till golden brown approximately 20 minutes.
- Make 4 large knishes you can use the dough recipe with the other fillings like spinach and cheese.
Nutrition Facts : Calories 292.3, Fat 9.2, SaturatedFat 3.2, Cholesterol 25.7, Sodium 272.4, Carbohydrate 46.3, Fiber 3.7, Sugar 1.4, Protein 6.4
More about "knish food"
BEST BEST-EVER POTATO KNISHES RECIPES - HOW TO ... - DELISH
From delish.com
3/5 (1)Occupation Senior Food EditorCuisine AmericanTotal Time 2 hrs 15 mins
- In a medium bowl or measuring cup, combine vegetable oil or schmaltz with warm water, egg, and white vinegar.
POTATO KNISHES RECIPE | JEWISH RECIPES | PBS FOOD
From pbs.org
Estimated Reading Time 2 mins
- Slowly cook the onions in the oil in a skillet, covered, over a low heat. Let the onions "sweat" for about 20 minutes, or until they are soft. Then remove the cover and fry over a medium heat until golden brown.
- Meanwhile peel the potatoes and cut them in half. Put them in a large pot filled with cold water and salt to taste. Bring to a boil, then turn the heat down, and cook until soft, about 15 minutes.
- Mash the potatoes and add the egg, the parsley, salt, and pepper. Add the onions with the oil and mix well with your hands. Set aside while preparing the dough.
- Beat the eggs and reserve about 1 tablespoon of egg for the glaze. Mix the rest with the oil, water, vinegar, and salt. Add the flour gradually, beating first with a spoon and eventually your hands as you knead the dough.
- Roll each ball of dough out as thin as possible into a flat rectangle. Flour well and place between 2 sheets of waxed paper. Let sit for about 15 minutes.
- Using your hands carefully stretch each rectangle as thin as possible, about 12 to 14 inches long by 4 to 5 inches wide. Spread one quarter of the filling (about 1 1/2 cups) onto approximately one third of the dough, leaving a 1-inch border.
- Holding onto the waxed paper, roll up the dough like a jelly roll, brushing oil across the top a couple of times as you roll. Using the side of your hand like a knife, divide the roll into 2-inch knishes.
- Mix the reserved tablespoon of egg with a little water. Brush the tops with the egg wash and bake in a preheated 375-clegree oven for 25 to 30 minutes or until golden brown.
15 TRADITIONAL JEWISH FOODS YOU SHOULD KNOW ABOUT
KNISH | ADAPTED FROM A TASTE OF ISRAEL - LAVENDER AND LIME
From tandysinclair.com
5/5 (2)Estimated Reading Time 3 minsCategory Bread
HOW TO EAT A KNISH - CHOWHOUND FOOD COMMUNITY
From chowhound.com
User Interaction Count 77
MANHATTAN DELIS AND THE ART OF KNISH - TORI AVEY
From toriavey.com
Reviews 43Estimated Reading Time 7 mins
WHAT IS A KNISH? WHAT TO KNOW ABOUT THIS JEWISH STAPLE
From spoonuniversity.com
Estimated Reading Time 3 mins
KNISH - NYC STREET FOOD RECIPE - GLOBAL KITCHEN TRAVELS
From globalkitchentravels.com
Reviews 9Estimated Reading Time 3 mins
JEWISH KNISH RECIPE - TEACHERVISION
From teachervision.com
Estimated Reading Time 1 min
POTATO KNISH RECIPE : SBS FOOD
From sbs.com.au
3.8/5 (21)Servings 8Cuisine JewishCategory Main
THE NEWBIE’S GUIDE TO THE KNISH - KITCHN
From thekitchn.com
Estimated Reading Time 4 mins
KNISHES OR DELI ROLLS TO EAT IN THE SUKKAH
From thecjn.ca
Author Eileen Goltz
WHAT IS A KNISH? | HOW TO MAKE A KNISH | TASTE OF HOME
From tasteofhome.com
Estimated Reading Time 7 mins
HOW TO MAKE KNISHES TWO WAYS | MY JEWISH LEARNING
From myjewishlearning.com
Category AppetizerEstimated Reading Time 2 mins
KNISH: IN SEARCH OF THE JEWISH SOUL FOOD BY LAURA SILVER
From goodreads.com
3.6/5 (57)Format HardcoverPages 300
KNISH RECIPE - TOM KERRIDGE
From tomkerridge.com
Estimated Reading Time 4 mins
10 BEST MEAT KNISH RECIPES - YUMMLY
From yummly.com
TORONTO FOOD MARKETING CASE STUDY | NAPKIN MARKETING
From napkinmarketing.com
WHAT IS A KNISH? HOMEMADE KNISH RECIPE - YOUTUBE
From youtube.com
KNISH DEFINITION & MEANING - MERRIAM-WEBSTER
From merriam-webster.com
HOW TO MAKE KNISHES : FOOD NETWORK | RECIPES, DINNERS AND ...
From foodnetwork.com
KNISH DELIVERY IN WARRENTON - ORDER KNISH NEAR ME ONLINE ...
From ubereats.com
WHAT IS A KASHA KNISH MADE OF? – JANETPANIC.COM
From janetpanic.com
KNISH - WIKIPEDIA
From en.wikipedia.org
KNISH | TRADITIONAL SNACK FROM NEW YORK CITY, UNITED ...
From tasteatlas.com
THE KNISH - MY JEWISH LEARNING
From myjewishlearning.com
POTATO & CORNED BEEF KNISHES - FOOD WISHES - YOUTUBE
From youtube.com
KNISH N CO & DELI FOOD PAGES
From knishncodeli.foodpages.ca
FOOD WISHES VIDEO RECIPES: CONEY ISLAND KNISHES – ST ...
From foodwishes.blogspot.com
KNISH FOOD RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
LAYERED KNISH BAKE - CANADIAN LIVING
From canadianliving.com
KNISH FOOD BY FABRICIO STHEL - ISSUU
From issuu.com
POTATO KNISHES FOOD - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
THE ORIGINAL CONEY ISLAND SQUARE KNISH - GABILA'S
From gabilas.com
KNISH - FOODS AND DIET
From foodsanddiet.com
LEARN TO MAKE KNISH FROM KNISH NOSH'S HAIG SCHNEIDERMAN ...
From ediblequeens.ediblecommunities.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love