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:
- 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.
SAUERKRAUT KNISHES
I got this recipe from The Lowfat Jewish Vegetarian Cookbook by Debra Wasserman. This recipe is very simple and quite tasty. I used spelt flour in this recipe and a light corn meal flour for my dusting flour. I also made my knishes 4 inches around instead of square as I find them easier to work with. I brushed the top with plain soy creamer. I topped mine off with a dollop of Vegan sour cream.
Provided by Chef Joey Z.
Categories Potato
Time 1h25m
Yield 8 knishes, 8 serving(s)
Number Of Ingredients 9
Steps:
- Cook the potatoes in 2 cups of boiling water in a covered pot for 20 minutes. Drain.
- Heat the sauerkraut and caraway seeds in 1/8 cup of water in a small pot over medium heat for 5 minutes.
- Mash cooked potatoes and divide mixture into thirds. Stir 1/3 of the mashed potatoes with sauerkraut mixture. Mix remaining mashed potatoes with turmeric, salt, flour and baking powder to create a dough.
- Knead the dough for a few minutes. Then roll dough out onto a floured surface until 1/4 inch thick.
- Cut the dough into 4"x4" squares (about 8). Place 1/8 of the filling on each square. Fold corners of the dough in and pinch dough tight in the center.
- Preheat your oven to 375'F. Place knishes pinched side down on a lightly oiled baking sheet. Bake for 45 minutes. Serve warm.
- Bon Appetit!.
Nutrition Facts : Calories 178.8, Fat 0.4, SaturatedFat 0.1, Sodium 314, Carbohydrate 39.1, Fiber 3.9, Sugar 1.4, Protein 5
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
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
KNISHES (((MY GRANDMOM'S GREATEST))) APPETIZER OR SIDE DISH
My maternal grandmother, Anna (Buhal'tsev) Bell Mersky, made the BEST KNISHES I ever tasted. Her secret was not just the chicken fat, but making the chicken fat into grieven, as described in this recipe. The grieven is better tasting, after being frozen. ENJOY - ENJOY - ENJOY. If you have any questions e-mail me: [email protected]
Provided by Alan Leonetti
Categories Potato
Time P21DT20m
Yield 1 Batch
Number Of Ingredients 11
Steps:
- 3 weeks to 3 months prior to making knishes, sauté 2 large onions with 3 oz. chicken fat with skin in peanut oil until brown. Crumble up the skin into pieces.
- Add 1/8 teaspoon baking soda when onions are nearly done.
- Mix the sautéed onions with a few ounces of sauteed schmaltz (chicken fat with crumbled skin) thoroughly.
- Wrap or seal tightly and place into freezer.
- This is called "grieven" and is the secret to wonderful tasting knishes.
- Defrost the grieven prior to making the knishes.
- FOR THE FILLING: Place mashed potatoes into large mixing bowl.
- In a skillet heat the grieven mixture and add it into the mashed potatoes.
- Season to taste with salt, black pepper, garlic powder and sugar to taste.
- Do not season heavy with salt or garlic, and especially not with the sugar, as you do not want it to be sweet.
- FOR THE DOUGH: Place the flour into a mixing bowl.
- Mix a little less than 1/2 cup peanut oil and save remaining oil.
- Add 1 tablespoon baking powder, 1/8 teaspoon of salt and just enough water to make the dough.
- Roll out the dough as thin as possible, being careful not to create holes in the dough.
- Cut dough into 4 to 5 inch strips and then into 4 to 5 inch squares.
- ASSEMBLY: Fill each square with a heaping tablespoon or more of the potato mixture and then with wet fingers, fold in the corners & pinch and seal closed.
- Gently press to form patties, but do not squash too thin.
- Preheat oven to 325 degrees F.
- Lay out the knishes onto a greased cookie sheet.
- Brush top of each of the knishes with peanut oil.
- Keep checking, as often as you desire, to make sure they only become an almost golden color and not burnt.
- With a spatula, turn the knishes over, brush on peanut oil again, and continue baking until almost golden in color.
- You can refrigerate and reheat in either the oven or wrapped with paper towel and reheated in the microwave.
- You can also double or triple the recipe and place knishes into tightly closed Tupperware containers and freeze until ready to serve.
- When ready to serve, remove from freezer, defrost and reheat as described.
Nutrition Facts : Calories 6139.5, Fat 254.3, SaturatedFat 54.2, Cholesterol 72.3, Sodium 1420.5, Carbohydrate 866.5, Fiber 74.5, Sugar 34.3, Protein 106.6
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- 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.
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