Potato Knishes With Ricotta Sp5 Food

CONEY ISLAND KNISHES

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.

POTATO KNISH

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.

EASY POTATO KNISHES

Steps:

• Saute onion in chicken schmaltz or vegetable oil until lightly browned.
• Combine all ingredients except biscuits and mix well, the mixture should be the texture of stiff mashed potatoes.
• Separate biscuits into layers.
• Place 1/2 teaspoon of mashed potato mixture in center of biscuit layer and roll up, I bring the outside edges up into the center instead.
• Place on cookie sheet that has been sprayed with Pam.
• Bake at 400 degrees Fahrenheit until golden brown.
• Can be frozen before baking.

FAT GRANDMA'S POTATO KNISHES

Steps:

• Preheat oven to 350°F.
• Heat oil in a skillet, add onions, and cook 5 minutes.
• Add garlic and paprika and turn heat to low, cook 7 minutes more.
• Meanwhile heat water, salt, potatoes in a large pot, bring to boiling, lower heat and simmer for 10-15 minutes.
• Drain potatoes and return them to pot over medium heat until water is evaporated.
• Remove from heat and cool slightly.
• Mash potatoes, add onion mixture, herbs, egg, salt, pepper, and flour.
• Use your hands to form 8 patties.
• Combine crust ingredients, dredge each knish through the crumb mixture, shaking off excess.
• Grease a baking sheet with cooking spray, spray tops and bottoms of knishes, bake 30-40 minutes, turning after 20 minutes.

POTATO KNISHES

Steps:

• Make your own bread crumbs: Cut fresh bread into cubes. Place them on a baking sheet and bake at 350F until crisp, about 15-20 minutes. Process the cubes in a blender or processor until finely ground.
• Heat the oil, butter or margarine in a medium skillet and add onions. Lower the heat, and cook, stirring frequently, until browned. Let cool slightly.
• Meanwhile, bake or steam the potatoes until just tender. Peel and mash them or put them through a ricer. (Do not whip the potatoes - some texture is necessary).
• Combine the potatoes and onions, and stir in egg or egg substitute and seasonings.
• Preheat the oven to 375°F Spray a baking sheet with nonstick cooking spray and set aside.
• Unroll the phyllo and carefully peel apart 12 sheets. (Return the remaining phyllo to your freezer for another use) Cover 6 sheets with a damp dishcloth to prevent drying.
• Brush 1 sheet lightly with the melted butter or margarine. Quickly lay the second sheet on top, and brush with butter or margarine. Continue this process with remaining 4 sheets.
• Sprinkle half of the bread crumbs over the phyllo, then spoon half the potato/onion mixture in a ribbon across the width (short side) about 4 inches in from the edge.
• Fold this 4-inch edge over to cover the filling, then roll into a cylinder. Carefully transfer the filled roll to the prepared baking sheet.
• Repeat procedure with the remaining 6 sheets of phyllo, bread crumbs and potato-onion mixture.
• With a very sharp knife, cut partially through the rolls at 2-inch intervals, leaving the rolls intact and being careful not to separate the slices. Brush the tops very lightly with melted butter or margarine and bake until golden brown, about 30-40 minutes.

POTATO KNISHES WITH RICOTTA #SP5

Steps:

• Preheat oven to 325 degrees.
• In bowl, mix together ricotta cheese with egg.
• Take out stack of phyllo dough. Cover with wax paper and then cover that with a wet towel to prevent dough from drying out as you work. Place a sheet of parchment paper over working space and brush thin layer of butter on parchment. Place one sheet of phyllo dough onto parchment and quickly brush with thin layer of butter. Repeat two times so that there are 3 sheets of dough on top of one another.
• Place 4 Tablespoons of mashed potatoes across one of the shorter ends of the phyllo sheet, leaving an inch space on each side of potatoes. Top the potatoes evenly with 2 Tablespoons of ricotta cheese mixture. Carefully roll the sheet, burrito style starting from the shorter end. Once the knish is halfway rolled, fold in the ends and continue to roll the knish, tucking the ends in as you roll. Once rolled, place knish seam side down onto a cookie sheet topped with parchment paper. Continue entire process 4 times, so you end up with 4 knishes.
• Bake for 25 minutes. Take our and brush each knish lightly with left over butter. Bake for another 5 minutes. Serve hot.