RECIPE FOR KNISHES RECIPES
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.
KNISHES WITH RICE FILLING RECIPE - FOOD.COM
Even though my potato knish recipe has the instructions for making the dough from scratch, you can save yourself a lot of time by using egg roll wrappers, as I have specified in this recipe. The cooking time will vary depending on your oven and your altitude. If you have any questions e-mail me: [email protected]
Total Time 1 hours
Prep Time 30 minutes
Cook Time 30 minutes
Yield 1 batch
Number Of Ingredients 11
Steps:
- Cook rice according to directions on box, and then allow the rice to cool.
- In a skillet, sauté the green or white onions and then add the chicken fat. Heat the chicken fat. If the fat remains in large pieces, finely mince the fat either with a knife or in a food processor.
- Preheat oven to 325 degrees F.
- In a large mixing bowl, mix all of the ingredients together.
- Place a sheet of dough onto the counter top and cut into 4 to 5 inch squares.
- Fill each square with a heaping tablespoon or more of the rice mixture, and then with wet fingers, fold in the corners and pinch and seal closed. Gently press to form patties, but don’t squash too thin.
- Lay out the knishes onto a greased cookie sheet. I spray the cookie sheet with Pam non-stick spray. 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, and then remove from oven.
Nutrition Facts : Calories 1465.3, FatContent 76, SaturatedFatContent 20.9, CholesterolContent 466.5, SodiumContent 2505.6, CarbohydrateContent 172.6, FiberContent 7.3, SugarContent 45.2, ProteinContent 26
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2-INGREDIENT DOUGH KNISHES - JAMIE GELLER
Use the magical 2-ingredient dough to make spinach potato knishes, easy, delicious and healthy.
From jamiegeller.com
Total Time 40 minutes
Cuisine Jewish Food
From jamiegeller.com
Total Time 40 minutes
Cuisine Jewish Food
- Preheat oven to 350°F. Line a sheet pan with parchment paper. Place flour and yogurt in a medium bowl; stir well with a spoon until just combined and then continue to knead dough by hand in the bowl until smooth, about 1 to 2 minutes. If dough is too sticky to knead, add 1 to 2 more tablespoons flour; let dough sit 5 minutes. Meanwhile, in a medium bowl, combine mashed potato, spinach, green onions, and 2 tablespoons yogurt until well-combined; season with salt and pepper. Place dough on a work surface sprinkled with a little flour; roll dough into a rectangle. Spoon potato mixture in a log shape along one long edge of rectangle; brush opposite edge of dough with remaining 1 tbsp yogurt. Roll dough over filling and continue rolling up tightly, jelly-roll style. Using a knife, make 6 evenly-spaced indentations along rolled-up dough. Using the side of your hand, press down on dough along indentations to separate dough into 6 pieces; seal ends of each piece and mold each into a circle. Lightly brush knish tops with a little yogurt mixed with a few drops of water. Bake until lightly browned, about 25 minutes. Serving size: 1 knish Serving size: 1 knish
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KASHA KNISHES - JAMIE GELLER
This Knishes recipe uses kasha (buckwheat) which is the authentic way it was made in the Shtetl in Eastern Europe before the Holocaust.
From jamiegeller.com
Total Time 130 minutes
Cuisine Ashkenazi, Jewish Food
From jamiegeller.com
Total Time 130 minutes
Cuisine Ashkenazi, Jewish Food
- Add all the wet ingredients to a bowl and mix well. In a separate bowl, mix all the dry ingredients together. Gradually add the wet ingredients to the dry ingredients until well combined and a dough forms. Knead dough well for 5-10 minutes. Put the dough in an oiled bowl and cover. Fridge the dough for one hour. In a pan, add 1 tablespoon of Colavita Olive Oil and the diced onion. Fry on med-low heat for 45 minutes, stirring every 5 minutes. Remove the onion and add 1 tablespoon of Colavita Olive Oil. Add the Kasha (Buckwheat), salt and pepper. Stir well. Add 1 cup of water, bring to a boil and cover. Simmer for 10-15 minutes. In a bowl combine the kasha, onions and mashed potatoes. Stir well. Roll out the dough into a large rectangle. Put the filling across the dough longways 2 inches from the bottom. (See picture for reference). Egg-wash the bottom and top of the dough and roll longways. Roll the log so that it is closed tightly. Use the palm of your hand to create dents in the log every 2 inches. Use a knife to cut where you dented. (See picture 2 for reference) Face the dough upwards so the open part is facing up. Use your thumbs to push the dough into the center. (See picture 3 for reference) Put on a baking sheet and egg-wash generously. Preheat oven to 375F. Bake for 30-40 minutes until the top appears golden brown.
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VEGAN KNISHES RECIPE - FOOD.COM
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.
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Reviews 5.0
Total Time 1 hours 5 minutes
Calories 139.5 per serving
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Reviews 5.0
Total Time 1 hours 5 minutes
Calories 139.5 per serving
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CHICKEN SOUP KNISHES WITH CREAMY GRAVY RECIPE | FOOD ...
The best thing about my Nana Celie's chicken soup (other than how comforting her house smelled when she had a pot simmering on the stove) was how tender the chicken meat was no matter how long she cooked it. I later learned that her secret was to use only dark meat, which was rendered so silky it practically slipped off the bone in one piece. In this twist on a classic knish, I use only chicken thighs and turn the soup into an uber-chicken-y gravy for dunking. While you can replace the schmaltz with any neutral cooking oil, I strongly recommend sticking with dark meat chicken since white meat will cook up mealy and dry.
From foodnetwork.com
Total Time 4 hours 30 minutes
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From foodnetwork.com
Total Time 4 hours 30 minutes
Cuisine jewish-cooking
- For the gravy: While the knishes are baking, melt the schmaltz in a large saucepan over medium-high heat. Add the flour and cook, whisking, until the flour smells toasty but has no color, about 1 minute. Whisk in the reserved chicken broth and cook, whisking constantly and being sure to get the flour in the corners and sides of the pan, until the mixture begins to thicken, about 1 minute. Simmer the sauce over medium heat, whisking occasionally and running the whisk around the sides and into the corners of the pan to prevent clumping, until the sauce is thick enough to coat the back of a spoon, about 10 minutes. Season lightly with salt, if needed. Serve the warm gravy with the knishes.
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KASHA KNISHES - JAMIE GELLER
This Knishes recipe uses kasha (buckwheat) which is the authentic way it was made in the Shtetl in Eastern Europe before the Holocaust.
From jamiegeller.com
Total Time 130 minutes
Cuisine Ashkenazi, Jewish Food
From jamiegeller.com
Total Time 130 minutes
Cuisine Ashkenazi, Jewish Food
- Add all the wet ingredients to a bowl and mix well. In a separate bowl, mix all the dry ingredients together. Gradually add the wet ingredients to the dry ingredients until well combined and a dough forms. Knead dough well for 5-10 minutes. Put the dough in an oiled bowl and cover. Fridge the dough for one hour. In a pan, add 1 tablespoon of Colavita Olive Oil and the diced onion. Fry on med-low heat for 45 minutes, stirring every 5 minutes. Remove the onion and add 1 tablespoon of Colavita Olive Oil. Add the Kasha (Buckwheat), salt and pepper. Stir well. Add 1 cup of water, bring to a boil and cover. Simmer for 10-15 minutes. In a bowl combine the kasha, onions and mashed potatoes. Stir well. Roll out the dough into a large rectangle. Put the filling across the dough longways 2 inches from the bottom. (See picture for reference). Egg-wash the bottom and top of the dough and roll longways. Roll the log so that it is closed tightly. Use the palm of your hand to create dents in the log every 2 inches. Use a knife to cut where you dented. (See picture 2 for reference) Face the dough upwards so the open part is facing up. Use your thumbs to push the dough into the center. (See picture 3 for reference) Put on a baking sheet and egg-wash generously. Preheat oven to 375F. Bake for 30-40 minutes until the top appears golden brown.
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VEGAN KNISHES RECIPE - FOOD.COM
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.
From food.com
Reviews 5.0
Total Time 1 hours 5 minutes
Calories 139.5 per serving
From food.com
Reviews 5.0
Total Time 1 hours 5 minutes
Calories 139.5 per serving
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