KNISH NEAR ME RECIPES
SARAH'S KNISH RECIPE | ALLRECIPES
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, CarbohydrateContent 11.3 g, CholesterolContent 13.1 mg, FatContent 3.2 g, FiberContent 0.8 g, ProteinContent 1.7 g, SaturatedFatContent 0.5 g, SodiumContent 121 mg, SugarContent 0.6 g
NEW YORK KNISH - YO! RECIPE | ALLRECIPES
Steps:
- Place potatoes into a pot with enough water to cover. Bring to a boil, and cook until tender. Drain, and set aside.
- While the potatoes are boiling, heat 1/4 cup butter in a large skillet over medium heat. Stir in onions, and cook until soft and translucent.
- In a large bowl, mash the potatoes until smooth. Mix in onion and butter mixture, crumbled bouillon, and salt and pepper to taste.
- Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
- Layer 3 sheets of phyllo dough one on top of the other, and cut this triple-layered sheet in half. Drop one spoonful of potato mixture into each phyllo piece. Roll dough around mixture, tucking ends under. Repeat this step with remaining sheets of phyllo dough to make 12 knishes. Brush with remaining 1/4 cup butter, and place on baking sheet.
- Bake in a preheated oven 30 to 40 minutes, or until golden brown.
Nutrition Facts : Calories 231.5 calories, CarbohydrateContent 32.8 g, CholesterolContent 20.4 mg, FatContent 9.5 g, FiberContent 2.2 g, ProteinContent 4.2 g, SaturatedFatContent 5.3 g, SodiumContent 294.2 mg, SugarContent 0.6 g
More about "knish near me recipes"
KNISH RECIPE: HOW TO MAKE IT
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
From tasteofhome.com
Total Time 35 minutes
Category Snacks
Cuisine Jewish
Calories 246 calories per serving
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.
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SARAH'S KNISH RECIPE | ALLRECIPES
Traditional Jewish treat of little golden pastry domes filled with seasoned mashed potatoes and fried onions.
From allrecipes.com
Reviews 4.6
Total Time 3 hours 0 minutes
Category Side Dish, Potato
Calories 80.3 calories per serving
From allrecipes.com
Reviews 4.6
Total Time 3 hours 0 minutes
Category Side Dish, Potato
Calories 80.3 calories per serving
- Bake in the preheated oven until golden brown, 35 to 45 minutes.
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BEST BEST-EVER POTATO KNISHES RECIPES - HOW TO MAKE BEST ...
This potato knish recipe hits all the marks: flaky crust, creamy interior, TONS of flavor.
From delish.com
Reviews 3
Total Time 2 hours 15 minutes
Category nut-free, vegetarian, autumn, Sunday lunch, winter, appetizers, baking
Cuisine American
From delish.com
Reviews 3
Total Time 2 hours 15 minutes
Category nut-free, vegetarian, autumn, Sunday lunch, winter, appetizers, baking
Cuisine American
- Make dough: in a large bowl, whisk to combine flour, baking powder, and salt. In a medium bowl or measuring cup, combine vegetable oil or schmaltz with warm water, egg, and white vinegar. Make a well in the dry ingredients and pour liquid ingredients into the center. Stir to combine until a ball of dough forms. Transfer dough to a clean work surface and knead to ensure all flour is evenly incorporated, 1 to 2 minutes. Return dough to bowl and cover with plastic wrap. Let rest for 30 minutes to 1 hour at room temperature. (Refrigerate dough if not using within the hour. Dough can be left in the fridge up to 3 days, bring up to room temperature before using.) Caramelize onions: In a large skillet over medium heat, combine butter or schmaltz and olive oil. When butter has melted, add onion and thyme if using. Season with salt and pepper and reduce heat to medium-low. Cook, stirring occasionally, until onions are caramelized and golden, 45 to 50 minutes. Steam potatoes: Fill a large pot with 1" of water and place a steamer basket inside. Bring water to a boil, then add potatoes and cover with a lid. Cook until potatoes are tender, 15 to 20 minutes. (We like to insert a paring knife into the thickest part of a piece of potato. If the potato slides off when the knife is lifted, they're good to go!) Carefully remove steamer basket and drain water from pot. Transfer potatoes to pot, add sour cream and season with salt. Mash until mostly smooth (some lumps are OK!) and taste for seasoning. When onions are done, remove thyme stems if used, then transfer onions to bowl with potatoes and stir to combine. Taste for seasoning and add more salt and/or pepper if needed. Assemble knish: line a large baking sheet with parchment paper and preheat oven to 375°. Split dough in half, placing one half back under plastic wrap. (It’s normal for some oil to sweat out of the dough while it’s resting. Knead it a couple times in the bowl to reincorporate oil if needed.) Using your hands, shape dough into a rectangle, then roll out into a large rectangle that is about 1/8” thick and between 12” and 15” on the long side. (This dough is very forgiving and doesn’t easily stick to surfaces, so don’t worry about being too rough with it!) Transfer half your potato mixture to the dough, and create a 2” wide log parallel to the 12”-15” edge of dough closest to you, 1”-2” from the bottom edge. Lift the 1”-2” of excess dough over the potato mixture, then carefully roll potato mixture away from you until you reach the other end of the dough, like rolling a cigarette. Arrange so the seam is on the bottom, and adjust roll if needed so that potato filling is evenly distributed. Trim ends of dough so it is even with the potato filling. Using the dull side of a dinner knife, make light indentations every 2”-2 ½” so that your cylinder is divided into 6 equally sized pieces. Use the sharp side of your dinner knife to cut through each knish. To shape your knishes: to make the bottom, use your finger to gently press the filling inward, then stretch the dough over the filling and pinch to seal. Flip the knish over so that the bottom is touching a clean work surface. For the top, use your thumbs and pointer fingers to press the cut dough in towards the center, so there is a slight indent and some filling showing. Repeat with remaining knishes, then repeat entire process with second piece of dough. Place knishes on prepared baking sheet and brush with egg and water mixture. Bake, turning pan halfway through, until golden, 45 to 50 minutes. Let cool at least half an hour before serving. Steam potatoes: Fill a large pot with 1" of water and place a steamer basket inside. Bring water to a boil, then add potatoes and cover with a lid. Cook until potatoes are tender, 15 to 20 minutes. (We like to insert a paring knife into the thickest part of a piece of potato. If the potato slides off when the knife is lifted, they're good to go!) Carefully remove steamer basket and drain water from pot. Transfer potatoes to pot, add butter and season with salt. Mash until mostly smooth (some lumps are OK!) and taste for seasoning. Heat vegetable oil in a medium skillet over medium heat. Add coriander and cumin seeds and cook until fragrant, about 30 seconds to 1 minute. Next, add peas, chaat masala, and turmeric. Cook until fragrant, 30 seconds to 1 minute more, then add mixture to pot with mashed potatoes and stir to incorporate. Fold in cilantro. Assemble knish: line a large baking sheet with parchment paper and preheat oven to 375°. Split dough in half, placing one half back under plastic wrap. (It’s normal for some oil to sweat out of the dough while it’s resting. Knead it a couple times in the bowl to reincorporate oil if needed.) Using your hands, shape dough into a rectangle, then roll out into a large rectangle that is about 1/8” thick and between 12” and 15” on the long side. (This dough is very forgiving and doesn’t easily stick to surfaces, so don’t worry about being too rough with it!) Transfer half your potato mixture to the dough, and create a 2” wide log parallel to the 12”-15” edge of dough closest to you, 1”-2” from the bottom edge. Lift the 1”-2” of excess dough over the potato mixture, then carefully roll potato mixture away from you until you reach the other end of the dough, like rolling a cigarette. Arrange so the seam is on the bottom, and adjust roll if needed so that potato filling is evenly distributed. Trim ends of dough so it is even with the potato filling. Using the dull side of a dinner knife, make light indentations every 2”-2 ½” so that your cylinder is divided into 6 equally sized pieces. Use the sharp side of your dinner knife to cut through each knish. To shape your knishes: to make the bottom, use your finger to gently press the filling inward, then stretch the dough over the filling and pinch to seal. Flip the knish over so that the bottom is touching a clean work surface. For the top, use your thumbs and pointer fingers to press the cut dough in towards the center, so there is a slight indent and some filling showing. Repeat with remaining knishes, then repeat entire process with second piece of dough. Place knishes on prepared baking sheet and brush with egg and water mixture. Bake, turning pan halfway through, until golden, 45 to 50 minutes. Let cool at least half an hour before serving. Steam potatoes: Fill a large pot with 1" of water and place a steamer basket inside. Bring water to a boil, then add potatoes and cover with a lid. Cook until potatoes are tender, 15 to 20 minutes. (We like to insert a paring knife into the thickest part of a piece of potato. If the potato slides off when the knife is lifted, they're good to go!) Carefully remove steamer basket and drain water from pot. Transfer potatoes to pot, add sour cream and season with salt. Mash until mostly smooth (some lumps are OK!) and taste for seasoning. Using a clean kitchen towel, squeeze all excess moisture out of spinach, then transfer to pot with potatoes. In a large skillet over medium heat, heat oil. Add green onions and cook until softened and translucent, 2 to 4 minutes. Add garlic, oregano, red pepper flakes if using, and season with salt and pepper. Cook until fragrant, 1 minute more, then transfer mixture to bowl with potatoes. Add dill and lemon zest to bowl with potatoes and stir until all ingredients are evenly mixed. Gently fold in cubed feta and season to taste with salt and pepper if needed. Carefully pour sesame seeds onto a small shallow plate. Assemble knish: line a large baking sheet with parchment paper and preheat oven to 375°. Split dough in half, placing one half back under plastic wrap. (It’s normal for some oil to sweat out of the dough while it’s resting. Knead it a couple times in the bowl to reincorporate oil if needed.) Using your hands, shape dough into a rectangle, then roll out into a large rectangle that is about 1/8” thick and between 12” and 15” on the long side. (This dough is very forgiving and doesn’t easily stick to surfaces, so don’t worry about being too rough with it!) Transfer half your potato mixture to the dough, and create a 2” wide log parallel to the 12”-15” edge of dough closest to you, 1”-2” from the bottom edge. Lift the 1”-2” of excess dough over the potato mixture, then carefully roll potato mixture away from you until you reach the other end of the dough, like rolling a cigarette. Arrange so the seam is on the bottom, and adjust roll if needed so that potato filling is evenly distributed. Trim ends of dough so it is even with the potato filling. Using the dull side of a dinner knife, make light indentations every 2”-2 ½” so that your cylinder is divided into 6 equally sized pieces. Use the sharp side of your dinner knife to cut through each knish. To shape your knishes: to make the bottom, use your finger to gently press the filling inward, then stretch the dough over the filling and pinch to seal. Flip the knish over so that the bottom is touching a clean work surface. For the top, use your thumbs and pointer fingers to press the cut dough in towards the center, so there is a slight indent and some filling showing. Repeat with remaining knishes, then repeat entire process with second piece of dough. Dip the bottoms of each knish into sesame seeds, then place on prepared baking sheet. Brush the tops with egg and water mixture and sprinkle with remaining sesame seeds. Bake, turning pan halfway through, until golden, 45 to 50 minutes. Let cool at least half an hour before serving.
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KNISH RECIPE: HOW TO MAKE IT
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
From tasteofhome.com
Total Time 35 minutes
Category Snacks
Cuisine Jewish
Calories 246 calories per serving
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.
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AUTHENTIC JEWISH POTATO KNISHES: 2 RECIPES PLUS PHOTO ...
Dec 14, 2021 · Put mashed potatoes in the middle of the dough. Roll dough over the filling. With the help of a palm "cut" (slice) the roll into pieces. Form pieces into little buns, place on a baking sheet, and brush with raw egg or vegetable oil. Preheat oven to 375-400F. Bake knishes …
From delishably.com
From delishably.com
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BEEF AND CARAMELIZED ONION KNISHES
Ingredients: 2 cups precooked beef such as shredded beef or beef sausage 1 tablespoon butter 2 cups sliced leeks 1/2 teaspoon salt 1/2 teaspoon pepper 1 cup mashed potatoes, such as Yukon Gold 4 ounces reduced-fat cream cheese 12 frozen dinner rolls 1 egg, beaten
From beefitswhatsfordinner.com
From beefitswhatsfordinner.com
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THE ORIGINAL CONEY ISLAND SQUARE KNISH - GABILA'S
Home of the original square Knish. Freshly baked when you order, there is no knish like it in the world. Get your knish now and see our other products! Our knish …
From gabilas.com
From gabilas.com
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KNISH NOSH LOCATIONS NEAR ME + REVIEWS & MENU
Knish Nosh Locations Near Me Find a Knish Nosh near you or see all Knish Nosh locations. View the Knish Nosh menu, read Knish Nosh reviews, and get Knish Nosh hours and directions.
From menuism.com
From menuism.com
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KATZ'S DELI | SQUARE KNISHES - SHIPPED, CATERED & DELIVERED
Square Knishes. $11.95. In stock. Quantity. Add to Cart. Our most popular knish, these square potato knishes are fried to crispy perfection with a deliciously fluffy potato filling. Try them with mustard! 2 Knishes per pack. Skip to the end of the images gallery.
From katzsdelicatessen.com
From katzsdelicatessen.com
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AUTHENTIC JEWISH POTATO KNISHES: 2 RECIPES PLUS PHOTO ...
Dec 14, 2021 · Put mashed potatoes in the middle of the dough. Roll dough over the filling. With the help of a palm "cut" (slice) the roll into pieces. Form pieces into little buns, place on a baking sheet, and brush with raw egg or vegetable oil. Preheat oven to 375-400F. Bake knishes until slightly brown (25 to 35 minutes).
From delishably.com
From delishably.com
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SUPER EASY POTATO KNISHES - TWO KOOKS IN THE KITCHEN
Jul 08, 2019 · MAKE KNISHES: On a lightly floured cutting board, unroll one sheet of dough.It should be about 1/4 inch/0.63cm thick or less. Stretch it out a bit if necessary. Spread a log of potato mixture - about 2 inches/5cm thick - along one side of the dough, Roll dough over the potato about 1 and 1/2 times, making a log/roll.
From twokooksinthekitchen.com
From twokooksinthekitchen.com
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HOME, HISTORY, AND BIOGRAPHY | KING KNISH
King Knish is the only artisan food producer in the Bay Area dedicated to making the popular Eastern European snack food. Leaving no room for confusion with the stuff you may find in your grocer's freezer section, we not only bake our knish in small batches, but we’re also focused on taking homestyle recipes up several notches with creative culinary flair.
From kingknishsf.wixsite.com
From kingknishsf.wixsite.com
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MANHATTAN DELIS AND THE ART OF KNISH - TORI AVEY
Jun 16, 2010 · One thing I have learned in my years of researching Jewish food is that Jewish delis are rarely kosher. In Save the Deli, Sax explains that the expense of keeping a restaurant kosher and the politics of kosher certification turned many deli owners away from the kosher standard:. Though kosher Jews will say, with unwavering conviction, that the only true delicatessen is a kosher delicatessen ...
From toriavey.com
From toriavey.com
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BUBSKITCHEN
Welcome to bubskitchen bubskitchen. Handcrafted Delicacies. Stuffed with Deliciousness! SHOP KNISHES. THE HOME OF BUB'S KNISHES! COMFORT FOOD THE WHOLE FAMILY WILL ENJOY! Bub’s is an homage to founder Brad Quint’s Grandma Mildred, (“Bubby”), a local legend in her Baltimore neighborhood. Friends would regularly drop by knowing that ...
From bubskitchen.com
From bubskitchen.com
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THIS MAP SHOWS THE BEST JEWISH DELI IN EVERY STATE | THE ...
Jun 06, 2018 · Chicken soup, latkes, kugel, knishes, and cheesecake also grace their impressive menu. Rhode Island. Rudy’s Delicatessen, Cranston. This three-generation Jewish deli is family-run, with each member adding their skills to the business. The deli sticks to the classics, with brisket, beef tongue, and reuben sandwiches, matzah ball soup, and knishes.
From myjewishlearning.com
From myjewishlearning.com
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WHAT IS A KNISH? HOMEMADE KNISH RECIPE - YOUTUBE
From m.youtube.com
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KNISH KING - 10 PHOTOS - WRAPS - 211 S MOON AVE, BRANDON ...
Delivery & Pickup Options - 7 reviews of Knish King "I have to start by saying that this was my very first time trying a knish. I've seen them before in Jewish bakeries when I was growing up in Miami. There was also a food court restaurant in Dadeland Mall that sold knishes. I wish I could remember the name of it. It's not there anymore. Anyway, it never really interested me back then because ...
From yelp.com
From yelp.com
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POTATO KNISH RECIPE - KNISH IN CRISIS VEGAN RECIPE SAVES ...
Dec 25, 2021 · Potato Knish Recipe. Here are a number of highest rated Potato Knish Recipe pictures upon internet. We identified it from trustworthy source. Its submitted by paperwork in the best field. We say yes this kind of Potato Knish Recipe graphic could possibly be the most trending subject subsequently we ration it in google pro or facebook.
From speedtest.illinois.gov
From speedtest.illinois.gov
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PRODUCT DETAILS | PUBLIX SUPER MARKETS
Product Description. Seasoned mashed potatoes wrapped in the ultimate crispy crust. Brooklyn's original Coney Island square knish. Certified vegan. vegan.org. Dairy free. Cholesterol free. No trans fat. Perfect as a side-dish, healthy snack or meal. Great on the grill. Almost 100 years.
From publix.com
From publix.com
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JEWISH POTATO KNISH RECIPE - THE SPRUCE EATS
Feb 23, 2021 · This recipe's filling calls for boiled and shredded potatoes as well as sauteed and chopped onions; it also includes instant mashed potatoes, which help control the moisture, and ascorbic acid, which prevents the potatoes from turning a dark color. Serve the knish as a snack, appetizer, or side dish with brown mustard, sour cream, or horseradish.
From thespruceeats.com
From thespruceeats.com
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