Delish Knish Recipes

GARLIC MASHED POTATO KNISHES

Steps:

• Preheat oven to 400 degrees F.
• First, make your dough. Beat 1 egg and 1/2 cup schmaltz, and then add in sifted flour, baking powder and salt and knead until you have a dough that is not sticky. If you add too much flour in, just add a little water to make your perfect dough. Cover and refrigerate for at least an hour.
• Now, roast your garlic by making a packet with garlic coves and a drizzle of schmaltz or olive oil. Roast in a 400 degree oven until garlic is soft, about 40 minutes. Then lower oven to 375 degrees F.
• Meanwhile, caramelize your onions by cooking in 1 Tablespoon schmaltz or olive oil and 1/2 teaspoon salt in a large saute pan over low until caramel, about 40 minutes.
• Wash and peel your potatoes and cut them into even pieces. Then cover with cold water in a large saucepan and bring to a boil. Cook until you can stick a knife into the potatoes and it comes out without resistance. Then strain water, cool a little, and mix with 1/4 cup schmaltz, scallions, roasted garlic, caramelized onions, eggs, 1 teaspoon salt, and 1/2 teaspoon black pepper.
• Ah beautiful schmaltz. Now let's assemble! There are many ways to form knishes but I like individual round ones. Roll out your dough until it is as thin as you can get it. Then cut out 3 inch rounds (using a cookie cutter or wine glass works great!). Put a tablespoon of filling in each circle and scrunch up to make a knish.
• Then wash with egg and bake at 375 degrees F until golden brown, about 25 minutes.

DELISH KNISH

Steps:

• 1. Peel and cut potatoes. Cook in a pot of boiling water until soft enough to mash. Once cooked, drain water and return potatoes to the pot.
• 2. Mash using butter, sour cream, and a dollop of milk. Mix bacon bits and onion into the mashed potatoes. Salt and pepper to taste.
• 3. Roll out the dough so it lies flat. Use a pizza cutter to cut into 4 pieces cutting down the middle in each direction.
• 4. Place a small amount of cheese in the center of the dough. Then a large spoon full of mashed potatoes on top.
• 5. Fold dough over top pinching ends together. Place crease side down on greased cookie sheet.
• 6. Brush with egg wash. Then sprinkle with pepper, garlic salt, parsley flakes, and Parmesan cheese. Bake at 350 for 20 min or until golden.

KNISH

Steps:

• Preheat the oven to 375 degrees. In a mixing bowl, combine the onions, potatoes, egg, and parsley together. Season with salt and pepper. Set aside. For the pastry: In a mixing bowl, combine the oil, water, vinegar, and salt. Add the flour, 1 cup at a time and knead into a ball. Shape into 4 balls and let rest, covered with a cloth, about 30 minutes. Roll each ball of dough out as thin as possible into a flat rectangle. Sprinkle the dough with flour and cover with parchment paper. Let the dough rest for 15 minutes. Using your hands, spread the dough out very thin. Spread 1/4 of the filling onto one third of the dough, leaving a one inch border. Holding the parchment paper, roll up the dough like a jelly roll, brushing oil across the top a couple of times as you roll. Using the side of your hand like a knife, divided the roll into 2-inch knishes. pinch the open ends shut. Repeat procedure with remaining balls and dough. Place the knishes, flat side down, 2 inches apart, on a greased baking sheet. The knishes will need to be baked in batches. Brush the knishes with the egg wash. Bake for 25 to 30 minutes or until the pastries are golden brown. Place the knishes on a platter and garnish with Essence and parsley.

JEWISH POTATO KNISH

Steps:

• Gather the ingredients.
• In a food processor fitted with a metal blade, process the softened butter, cream cheese, and sour cream until smooth and well-combined, scraping down the bowl once or twice. Add the flour and salt and pulse to blend.
• Turn the dough out onto a sheet of plastic wrap. Using floured hands, form into a ball and wrap tightly. Refrigerate at least 2 hours or overnight.
• Gather the ingredients.
• In a large bowl, mix together the cooked and shredded potatoes, sautéd onions, eggs, instant mashed potatoes, salt, ascorbic acid, if using, garlic powder, Tabasco sauce, and cheddar cheese, if using. Adjust the seasoning with salt to taste.
• Mix until thoroughly combined. Set aside.
• Gather the ingredients. Position 2 racks in the upper and lower part of the oven and heat the oven to 350 F.
• Flour a work surface and place the dough on it. Cover the dough with plastic wrap and let come to room temperature, 15 to 20 minutes.
• Roll the dough to a rectangle that is 1/4-inch thick. Using a pizza cutter, cut the dough into 3-inch squares. Re-roll any remaining dough scraps until all the dough is used.
• Make the egg wash by combining the beaten egg with 1 tablespoon water and 1 drop of yellow food coloring, if using. Brush each square with the egg wash.
• Place about 2 tablespoons of filling on each square. Then fold the corners to meet in the middle, similar to an envelope, pinching the edges closed.
• Place the knishes on a two parchment lined baking sheets and brush with more egg wash. Continue with the rest of the dough and filling.
• Bake the knishes for 30 to 35 minutes, rotating the pans half-way through baking until they are golden brown on the top and bottom.

KNISH

Steps:

• Add the flour and baking powder into the bowl of a stand mixer.
• In a bowl, whisk the water, an egg, the vinegar, the salt, and the vegetable oil.
• Pour the prepared liquid mixture over the flour and, using the dough hook, knead until a very elastic dough is formed.
• Cover the dough and place it for 30 minutes in the refrigerator.
• Peel the potatoes, place them in a saucepan, cover with water and cook covered over medium heat for 25 minutes from the time the water returns to a boil.
• In a non-stick pan, heat the schmaltz and oil.
• Sweat the onions over medium heat until they are tender and golden. Lower the heat, then add the sugar and mix well.
• Sauté for 5 minutes, stirring regularly.
• Drain the boiled potatoes and transfer them to a bowl.
• Add the fried onions and mash using a potato masher.
• Season with salt and pepper. Set aside.
• Preheat the oven to 350 F (180°C).
• On a floured surface, roll out the dough, giving it a rectangular shape of 12 x 16 inches (30 x 40 cm). Cut the edges to get a nice rectangle.
• Spread the filling in the shape of a sausage along the entire length of the rectangle 1 to 2 inches (3 or 4 cm) from the edge, then roll the dough on the sausage and pinch the two ends of the tube thus forming to close it.
• Using a knife, form 14 cavities evenly spaced over the entire length of the rod.
• Cut each small roll and pinch the dough with the fingers to close the two ends (like a candy).
• Place the shaped, spaced portions on a baking sheet lined with parchment paper.
• Brush each knish with beaten egg and bake for 30 to 40 minutes until golden.

CLASSIC POTATO KNISHES

Steps:

• 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.
• Place each knish, pinched side down onto an ungreased baking sheet. Brush the tops and sides with the beaten egg. Bake for 30-35 degrees until golden brown. Serve hot with deli mustard and enjoy!!