CONEY KNISH RECIPE | ALLRECIPES
These are awesome! Straight out of Brooklyn is the Coney knish with a flaky crust and filled with potato, fried onion, and yes, hot dogs. These tasty treats are very popular in Brooklyn kosher deli and take out places. Sometimes I'll cut each one into 3 or 4 pieces before baking and serve them as a hot appetizer. Serve with a side of spicy brown mustard for dipping.
Provided by Michelle Berger
Categories Appetizers and Snacks Wraps and Rolls
Total Time 1 hours 0 minutes
Prep Time 20 minutes
Cook Time 40 minutes
Yield 8 servings
Number Of Ingredients 7
Steps:
- 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 and transfer to a bowl. Mash potatoes using a potato masher or a fork.
- Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
- Heat oil in a skillet over medium heat; saute onions until golden brown, 10 to 15 minutes. Mix potatoes, salt, and pepper into onions. Remove skillet from heat and cool.
- Roll each puff pastry sheet onto a work surface. Cut each sheet into 4 squares. Spread about 1/4 cup potato mixture onto each square in a strip down the middle; top with a hot dog. Cover each hot dog with about 1/4 cup more potato mixture. Roll puff pastry around hot dog and filling; place, seam side-down, on the prepared baking sheet. Brush puff pastry with egg.
- Bake in the preheated oven until golden brown, 10 to 15 minutes.
Nutrition Facts : Calories 802.2 calories, CarbohydrateContent 85.8 g, CholesterolContent 47.1 mg, FatContent 44.4 g, FiberContent 8.5 g, ProteinContent 16.8 g, SaturatedFatContent 12.5 g, SodiumContent 694.3 mg, SugarContent 7.8 g
KNISH RECIPE: HOW TO MAKE IT - TASTE OF HOME: FIND RECIPES ...
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
Total Time 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield 12 servings.
Number Of Ingredients 12
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, FatContent 14g fat (8g saturated fat), CholesterolContent 63mg cholesterol, SodiumContent 443mg sodium, CarbohydrateContent 26g carbohydrate (2g sugars, FiberContent 1g fiber), ProteinContent 5g protein.
More about "coney island knish recipe recipes"
CONEY KNISH RECIPE | ALLRECIPES
From allrecipes.com
Reviews 4.6
Total Time 1 hours 0 minutes
Category Appetizers and Snacks, Wraps and Rolls
Calories 802.2 calories per serving
- Bake in the preheated oven until golden brown, 10 to 15 minutes.
KNISH RECIPE: HOW TO MAKE IT - TASTE OF HOME: FIND RECIPES ...
From tasteofhome.com
Total Time 35 minutes
Category Snacks
Cuisine Jewish
Calories 246 calories per serving
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.
CONEY ISLAND CHILI DOG RECIPE | SIDECHEF
From sidechef.com
Reviews 5
Total Time 1800S
Category Sandwich, Kid-Friendly, Comfort Food, Nut-Free, Dairy-Free, Shellfish-Free, Gluten-Free, Egg-Free, Soy-Free, Summer, Game Day, 4th of July, Steamer, Peanut-Free, Tree Nut-Free
Cuisine American
Calories 116 calories per serving
- Assemble the chili dog by placing a dog in the bun, top with chili, Yellow Mustard (to taste) and some raw finely chopped onions.
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