RECIPE 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.
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
More about "recipe knishes recipes"
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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POTATO KNISH RECIPE - FOOD.COM - FOOD.COM - RECIPES, FOOD ...
Make and share this Potato Knish recipe from Food.com.
From food.com
Reviews 5.0
Total Time 1 hours 20 minutes
Calories 292.3 per serving
From food.com
Reviews 5.0
Total Time 1 hours 20 minutes
Calories 292.3 per serving
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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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POTATO KNISHES RECIPE | JEWISH RECIPES | PBS FOOD
From pbs.org
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10 BEST MEAT KNISH RECIPES | YUMMLY
Jan 04, 2022 · egg yolk, cold water, boiled potatoes, ground cumin, Egg wash and 11 more. Forking FABULOUS Mini Potato Knish The Forking Truth. fresh ground black pepper, apple cider vinegar, baking powder and 16 more. Coney Knish AllRecipes. salt and ground black pepper, vegetable oil, eggs, all beef hot dogs and 3 more.
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From yummly.com
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YONAH SHIMMEL KNISHES - RECIPE | COOKS.COM
Aug 10, 2021 · For Liver Knishes, cut each roll into 10 pieces. Pinch one end closed, pinch other end but leave a small opening. Arrange the knishes closed side down on a cookie sheet; brush the tops with egg yolk mixture. Bake in a preheated 375°F for 30 minutes or until golden brown. Cut into 1-inch pieces for serving. Serve hot or warm.
From cooks.com
From cooks.com
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ZAIDE'S FAMOUS KNISHES | RECIPE
Peel and cube 8 large potatoes. Place the potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Once soft, drain and add the grated onion, oil, salt and pepper. Mix with a potato masher until well combined.
From kosher.com
From kosher.com
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CARAMELIZED ONION AND POTATO KNISHES RECIPE | FOOD NETWORK ...
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 ...
From foodnetwork.com
From foodnetwork.com
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HOW TO MAKE KNISHES TWO WAYS | MY JEWISH LEARNING
Place 1 Tablespoon of filling in the center of each round, then fold over and pinch the edges together firmly to seal them. Place on greased baking sheets, brush with the egg yolk, and bake in a preheated 350F (180C) oven for 20-25 minutes, or until golden. Serve hot.
From myjewishlearning.com
From myjewishlearning.com
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BEEF AND CARAMELIZED ONION KNISHES
With your thumb, create dent in middle of knish. Place knish on parchment-lined shallow-rimmed baking sheet. Repeat with remaining rolls. Brush each knish with egg; sprinkle topping mixture on each knish. Bake in 350°F oven 30 to 35 minutes or until knish is golden brown. Let knish rest 10 minutes before serving.
From beefitswhatsfordinner.com
From beefitswhatsfordinner.com
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YONAH SHIMMEL KNISHES - RECIPE | COOKS.COM
Aug 10, 2021 · For Liver Knishes, cut each roll into 10 pieces. Pinch one end closed, pinch other end but leave a small opening. Arrange the knishes closed side down on a cookie sheet; brush the tops with egg yolk mixture. Bake in a preheated 375°F for 30 minutes or until golden brown. Cut into 1-inch pieces for serving. Serve hot or warm.
From cooks.com
From cooks.com
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SUPER EASY POTATO KNISHES - TWO KOOKS IN THE KITCHEN
Jul 08, 2019 · Make the knish recipe a couple of hours before you need it, including cutting the knishes into serving pieces. Let them sit on the counter. Reheat in a 350F oven for 5-10 minutes. (TIP: I do this all the time and strongly suggest it – they get crispier/flakier this way.) Other puff pastry recipes you might like: vegetable strudel recipe
From twokooksinthekitchen.com
From twokooksinthekitchen.com
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POTATO KNISHES RECIPE BEST – COOKING FILE
Jan 16, 2022 · See more ideas about knish recipe, jewish potato knish recipe, recipes. Beef and Caramelized Onion Knishes Recipe Knish recipe . In a large bowl, combine the caramelized onions, potatoes, oil, eggs, potato starch, salt and pepper, if using. Potato knishes recipe best. Bring to a boil, then gently boil for.
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From cookingfile.com
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CLASSIC POTATO KNISH | KOSHER AND JEWISH RECIPES
Preheat oven to 350 degrees. Remove dough from refrigerator and flour the board or marble. Roll out dough to 1/8" thick and brush with oil. Cut out 3-4 inch rounds with a pastry cutter or glass. Place a spoonful of filling (see filling recipes below) onto the center of each round and pinch the edges to make a ball.
From thejewishkitchen.com
From thejewishkitchen.com
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AUTHENTIC JEWISH POTATO KNISHES: 2 RECIPES PLUS PHOTO ...
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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JEWISH POTATO KNISH RECIPE - THE SPRUCE EATS
Jan 05, 2022 · 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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KNISH RECIPE - TOM KERRIDGE
1: To make the potato filling, bring a medium saucepan of salted water to the boil. Add the diced potatoes and cook for around 10-1 minutes until tender. Drain in a colander and leave for a few minutes to allow the potatoes to steam and dry out. 2: Meanwhile, heat a frying pan over a medium heat and add the oil.
From tomkerridge.com
From tomkerridge.com
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KNISHES - EASY POTATO KNISH RECIPE - SUPERSIMPLEKITCHEN ...
A classic potato knish recipe. Golden pastry filled with a savory mixof potato and onion, a dash of cayenne pepper on the top finishes them off and makes th...
From m.youtube.com
From m.youtube.com
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