CARAMELIZED ONION AND POTATO KNISHES
As a young girl I was always baffled as to why my grandparents were so fond of knishes--to me, they were too big, too dense and too boring. These are much smaller and lighter, more like fluffy sour cream-and-herb-loaded baked potatoes wrapped in light, flakey pastry dough. For those intimidated by making and rolling out pastry dough, I can assure you that this is the most forgiving, most foolproof dough ever. I've made this recipe on both warm, humid days and cold dry days with nary an issue. Schmaltz lends both depth of flavor and flaky texture, but any neutral oil will work just fine.
Provided by Food Network Kitchen
Time 3h20m
Yield 15 to 18 pieces
Number Of Ingredients 17
Steps:
- For the pastry: Whisk together the flour, baking powder and salt in the bowl of a stand mixer. Add the schmaltz, vinegar and 1/2 cup water and stir into a shaggy ball with a spoon or large rubber spatula. (It's OK if some of the flour remains dry at the bottom of the bowl; the dough will come together during kneading.) Attach the dough hook to the mixer and knead on medium speed until the dough is smooth and elastic, about 8 minutes. Dump out the dough onto a lightly floured surface and knead it into a uniform ball, about 30 seconds. Wrap the dough in plastic wrap and chill for at least 30 minutes while making the filling. (The dough can be made and refrigerated up to 1 day ahead.)
- For the filling: Heat the schmaltz over medium-high heat in a medium heavy-bottom pot. Add the onions and 2 teaspoons salt and stir until coated. Cover and cook the onions, stirring occasionally, until they are translucent and begin to brown at the edges, about 15 minutes. Continue to cook, uncovered, stirring occasionally at first and then more frequently as the onions become sticky, soft and dark golden brown, about 30 minutes. Add the thyme and garlic and cook, stirring and scraping up all the browned bits from the bottom of the pan, until the mixture is very fragrant, about 1 minute. Remove from the heat and set aside.
- Cover the potatoes with cold water in a medium pot. Bring to a boil, then lower to a simmer and cook until the potatoes until tender, 15 to 20 minutes. Strain the potatoes and then return them to the pot. Cook the drained potatoes over low heat, shaking the pot to prevent sticking, until the potatoes are dry, about 1 minute.
- Combine the potatoes, caramelized onion mixture, cream cheese, sour cream, dill and chives in a large mixing bowl. Use a potato masher to mash the mixture together until everything is evenly combined. Season generously with salt and black pepper. Set aside to cool to room temperature. (The filling can be made and refrigerated in an airtight container up to 1 day ahead.)
- To form the knishes: Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment or spray lightly with nonstick cooking spray and set aside.
- Beat the egg with 1 tablespoon water in a small bowl and set aside.
- Divide the dough in half. Use your hands to roll 1 of the dough halves into a 6-inch-long log on a lightly floured surface, then use a rolling pin to roll the log out into a 16-by-12-inch rectangle. The dough will be very thin. Square off the sides, if necessary to prevent the end pieces from being too thick and uneven.
- Position the dough so that the long edges are parallel with the edge of the counter. Shape half of the filling into a 2-by-16-inch log. Transfer the filling on top of the dough, 1 inch in from the bottom edge. Gently stretch the dough up and around the filling. (It's ok if the dough tears a little as at this stage as it will be hidden as the dough is rolled up.) Then continue rolling up the filling in the dough into a long log. Score the log in 2-inch intervals and then cut the log into 8 segments.
- Working with one segment at a time, turn the piece so one of the cut side is up and pinch and smooth the top until sealed. Turn over so the other cut side is facing up, and pinch and smooth that side until sealed as well. Place the formed knish, with a sealed side down, on one of the prepared baking sheets and then gently press down to flatten it slightly. Repeat the process with the remaining segments, pastry and filling until all the knishes have been formed (see Cook's Note).
- Arrange the knishes about 1 inch apart on the baking sheets. Lightly brush the tops and sides with the reserved egg wash. Bake, rotating the pans halfway through, until the knishes are golden brown, 45 to 50 minutes. Cool at least 15 minutes before serving.
- The knishes can be served hot, warm, or at room temperature with sour cream.
SWEET POTATO KNISHES
Steps:
- For the dough: Combine the flour, granulated sugar and salt in a large bowl. Add the oil and 1/2 cup water and stir to combine. Turn onto a floured work surface and knead, dusting with flour as needed, until smooth and slightly sticky, 5 to 7 minutes. Cover with plastic wrap or a kitchen towel and let rest at room temperature while you prepare the filling.
- For the filling: Melt the butter in a small saucepan, then stir in the cream. Place the sweet potatoes in a large bowl and fold in the butter and cream, followed by the brown sugar, spices and a pinch of salt. Stir until smooth.
- For the topping: Preheat the oven to 400 degrees F. line 2 baking sheets with parchment paper.
- Mix together the pecans, butter, brown sugar, cinnamon and salt in a small bowl. Divide the dough into 12 balls on a work surface dusted with flour, then roll them out into 4-inch circles and brush them with a thin layer of egg. Top with a big scoop of the sweet potato filling and sprinkle with the pecan topping. Fold the edges up and over the filling to form a triangle, overlapping the corners and pinching them to seal. Transfer to the baking sheets an inch or so apart, then brush the outsides with egg wash and bake until lightly golden, 20 to 25 minutes. Let cool slightly before serving or serve at room temperature.
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
POTATO KNISHES
A recipe I haven't tried but want to, from the Vegetarian Times Complete Cookbook. Knishes are flaky pastries filled with mashed potatoes and savory onions
Provided by sarra
Categories Potato
Time 1h
Yield 12 , 12 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 188.6, Fat 8, SaturatedFat 3.2, Cholesterol 27.8, Sodium 160.5, Carbohydrate 25.8, Fiber 1.8, Sugar 1.9, Protein 3.7
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
VEGAN KNISHES
This is the only knish recipe I've made. It always turns out so great and you can alter the filling to suit your tastes. Today I made the dough with yams instead of white potato. I also added some spinach and mushrooms to the filling. I added some dill and thyme to the filling instead of the parsley. The first 6 ingredients are for the dough.
Provided by Chef Joey Z.
Categories Savory Pies
Time 1h5m
Yield 16 knishes, 16 serving(s)
Number Of Ingredients 14
Steps:
- Place a piece of parchment paper on a large cookie sheet. Spray a little oil on the parchment. Set aside.
- Prepare 2 1/2 cups mashed potatoes.
- DOUGH.
- Beat together 1 cup of the mashed potatoes, the 1 tablespoons of oil and the salt. Add the flour, and baking powder, mix well.
- Mix in the water and knead into a smooth dough. I used my mix master to mix this and it worked great. The dough was wonderfully soft.
- Let the dough rest in a bowl covered with a damp cloth for about 1/2 hour.
- FILLING.
- Saute the onions in the tablespoons of oil until transparent. Mix in the rest of the ingredients. I mixed it with the mix master just until combined.
- Cut the dough into 4 sections and roll each section out thin. Cut the circle into 4 more pieces and put 1-2 tablespoons of the filling in each.
- Gather up the edges and join in the middle and pinch together so the filling doesn't leak out.
- Put the knish on the parchment covered baking tray with the pinched side down.
- Brush the top with soy creamer if desired.
- Set the oven to 350'F and bake for 25 minutes until golden brown. Serve with horseradish or mustard.
- Bon Appetit.
Nutrition Facts : Calories 139.5, Fat 1.3, SaturatedFat 0.2, Cholesterol 0.7, Sodium 415.9, Carbohydrate 27.4, Fiber 1.2, Sugar 1.2, Protein 4.4
More about "sweet potato knishes food"
WHAT IS A KNISH? | HOW TO MAKE A KNISH | TASTE OF HOME
From tasteofhome.com
Estimated Reading Time 7 mins
MINI SWEET POTATO KNISHES (FOR PASSOVER) RECIPE
From recipes.sparkpeople.com
BEEF AND SWEET POTATO KNISHES - WHAT JEW WANNA EAT
From whatjewwannaeat.com
WRAP N’ BAKE SWEET POTATO KNISH - GOOD OLD VEGAN
From goodoldvegan.com
BAKED SWEET POTATO KNISH RECIPE: PERFECT FOR …
From organicauthority.com
MINI SWEET POTATO KNISHES - JAMIE GELLER
From jamiegeller.com
Servings 45-50Total Time 1 hr 50 minsCategory Snacks, Side Dish, Appetizers
- Preheat the oven to 400° F. In a medium bowl, combine the oil, water, and 1 teaspoon of the salt. Mix in 1 ½ cups of flour. Gradually mix in the remaining 1 cup of flour to make a soft dough that pulls away from the sides of the bowl. Shape into a ball, cover with plastic wrap and let rest at room temperature (do not refrigerate) for at least 30 minutes.
- In the meantime, toss the sweet potatoes and garlic with 2 tablespoons of oil in a roasting or casserole pan, and roast in a preheated oven for 35–40 minutes, or until the garlic is golden brown and the sweet potatoes are fork tender.
- Season the mashed sweet potatoes with the remaining ½ teaspoon salt, pepper, and garlic powder.
SWEET POTATO KNISHES RECIPE - FOOD NEWS
From foodnewsnews.com
MINI SWEET POTATO KNISHES | RECIPE | RECIPES, KNISH RECIPE, FOOD
From pinterest.com
SWEET POTATO KNISHES | FOOD NETWORK RECIPES, FOOD, SWEET POTATO
From pinterest.com
MOLLY YEH’S SWEET POTATO KNISHES | GIRL MEETS FARM | FOOD NETWORK
From foodiebadge.com
POTATO KNISHES RECIPE - FOOD.COM
From food.com
POTATO KNISHES RECIPE | JEWISH RECIPES | PBS FOOD
From pbs.org
SUPER EASY POTATO KNISHES RECIPE - TWO KOOKS IN THE KITCHEN
From twokooksinthekitchen.com
POTATO KNISH - JEWISH DELI SNACK - THECOOKFUL
From thecookful.com
MOLLY YEH'S SWEET POTATO KNISHES | GIRL MEETS FARM | FOOD …
From youtube.com
SWEET POTATO KNISHES ARCHIVES - FOOD * FLICK * NETWORK
From foodflick.net
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