Knishes The Old Fashion Way Recipes

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KNISHES



Knishes image

These small potato stuffed turnovers will have mouths watering before they're even out of the oven! My great grandmother brought this recipe all the way from Russia and it has been passed down 4 generations. The recipe is Jewish as was my great grandmother. She made them for Hanukkah, but being Christian we make them for Christmas dinner! Time consuming but SO worth it!

Provided by Tee Lopez

Categories     Side Dish     Potato Side Dish Recipes

Time 1h45m

Yield 48

Number Of Ingredients 9

5 pounds baking potatoes, peeled and cubed
½ cup vegetable oil
2 large onions, chopped
salt and pepper to taste
2 eggs
½ cup vegetable oil
1 cup warm water
1 teaspoon salt
5 cups all-purpose flour, or as needed

Steps:

  • Place potatoes into a pot with enough water to cover them. Bring to a boil, and cook for 5 to 10 minutes, or until tender. Drain and set aside if onions are not yet ready.
  • While the potatoes are boiling, heat 1/2 cup of oil in a large skillet over medium heat. Add onions, and cook until soft and translucent. Mix the onions and their oil into the potatoes, and mash until smooth. Season with salt and pepper, and set aside while you make the dough.
  • In a large bowl, mix together eggs, 1/2 cup of oil, warm water and 1 teaspoon of salt. Gradually mix in flour until the dough is stiff enough to remove from the bowl and knead. Turn out onto a lightly floured surface, and knead for about 5 minutes. Let rest for a few minutes to relax the dough.
  • Preheat the oven to 375 degrees F (190 degrees C). Grease a cookie sheet.
  • Cut off a piece of dough about the size of an egg. Roll the dough out into a long narrow strip about 3 inches wide. Spread the potato mixture over the dough leaving a 1 inch strip along one of the long sides. Roll the dough around the filling towards the exposed strip, and gently press to seal. If you've done this step correctly, the dough will be shaped like a snake filled with potato filling. Repeat the process with remaining dough and filling.
  • Place the potato filled rolls onto the prepared cookie sheet, and cut into 1 inch pieces using a pizza cutter.
  • Bake for 30 to 45 minutes in the preheated oven, until nicely browned.

Nutrition Facts : Calories 129.3 calories, Carbohydrate 18.8 g, Cholesterol 7.8 mg, Fat 4.9 g, Fiber 1.5 g, Protein 2.6 g, SaturatedFat 0.8 g, Sodium 54.6 mg, Sugar 0.8 g

CONEY ISLAND KNISHES



Coney Island Knishes image

One of my earliest 'exotic' food experiences was eating potato knishes with my Dad in Coney Island. I mean, mashed potatoes in a warm, flaky pastry? This potato fiend will have two, please. Back then their secret was the copious amounts of chicken fat, aka schmaltz, but here I'll show you how succeed without it. Leftover corned beef really shines in these, but anything goes, as long as the base is mashed potato spiked with onions and fried in lots of fat.

Provided by Chef John

Categories     Side Dish     Potato Side Dish Recipes

Time 3h

Yield 16

Number Of Ingredients 18

2 ¾ cups all-purpose flour, or more as needed
1 teaspoon kosher salt
1 teaspoon baking powder
1 large egg, beaten
1 teaspoon white vinegar
½ cup canola oil
½ cup warm water
2 ½ pounds russet potatoes, peeled and quartered
8 ounces corned beef
1 cup finely chopped cooked cabbage
½ cup butter, melted
2 cups diced yellow onion
2 teaspoons kosher salt
salt and ground black pepper to taste
1 pinch cayenne pepper, or to taste
1 egg
2 teaspoons water, or as needed
1 tablespoon olive oil, or as needed

Steps:

  • Whisk flour, salt, and baking powder together in a bowl. Make a well in the center. Add egg, vinegar, oil, and warm water. Mix by hand until dough pulls together. Turn dough out onto the counter and knead until soft, smooth, and elastic. Wrap in plastic wrap and refrigerate for at least 1 hour.
  • 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; transfer to a mixing bowl. Mash and set aside.
  • Chop corned beef and cabbage into fine pieces.
  • Melt butter in a skillet over medium heat. Add onion, kosher salt, corned beef, and cabbage. Cook and stir until onions are soft and golden brown and beef fat is rendered, about 10 minutes.
  • Transfer beef mixture into the bowl with the mashed potatoes. Season with salt, pepper, and cayenne. Mix until combined and let cool to room temperature.
  • Preheat the oven to 375 degrees F (190 degrees C). Line two baking sheets with silicone mats.
  • Divide dough in half; flatten one half into a rectangle on a floured surface. Roll out into a larger rectangle about 1/8-inch thick, pulling the corners as needed.
  • Place 3 cups filling over one long end, about 3 inches away from the edges. Beat egg with water and brush over the opposite end and a little on the sides. Stretch the dough to cover the filling, then roll up toward the egg-washed side. Fold the last 3 or 4 inches on top. Press in the filling; roll over so seam-side is on the bottom.
  • Trim off excess dough from the ends if desired. Mark, but do not cut, dough into 8 equal pieces. Flour the side of your hand and press into the marks. Rub back and forth against the counter to separate each piece. Position each piece with one cut end facing down and the other facing up. Squish down the top and tuck everything into the center to form a round knish.
  • Repeat with remaining dough and filling. Brush bottoms with olive oil and place on the prepared baking sheets. Brush leftover egg wash on top.
  • Bake in the preheated oven until lightly golden-brown, about 40 minutes. Let cool until just warm or room-temperature.

Nutrition Facts : Calories 300.7 calories, Carbohydrate 31.4 g, Cholesterol 46.2 mg, Fat 16.6 g, Fiber 2.7 g, Protein 6.9 g, SaturatedFat 5.2 g, Sodium 628.8 mg, Sugar 1.8 g

KNISH



Knish image

Knish (Кныш) is a small stuffed turnover, typical of Ashkenazi Jewish cuisine, which is very popular in North America, as well as in Israel.

Provided by Vera Abitbol

Categories     Appetizer     Snack

Time 2h

Number Of Ingredients 21

3 cups flour (, sifted)
1 teaspoon baking powder
½ teaspoon salt
1 egg
½ cup water
1 tablespoon white vinegar
⅓ cup vegetable oil
1 lb mashed potatoes
1 large onion (, diced)
3 tablespoon schmaltz ((goose fat))
2 tablespoons vegetable oil
1 teaspoon caster sugar
Salt
Pepper
1 egg (, beaten)
Standing mixer
Potato masher
Rolling pin
Baking sheet
Parchment paper
Pastry brush

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.

BLINTZES



Blintzes image

We love blintzes with their thin crepe outside and warm sweet filling. They make the most divine breakfast. Helaine uses a European-style cheese that has a fine curd. It mixes well with the cinnamon sugar and holds up to frying. Once the blintzes are fried, they have a warm toasted buttery flavor with a lightly sweet filling. You...

Provided by Helaine Norman

Categories     Other Breakfast

Time 45m

Number Of Ingredients 10

2 eggs
1 c water or milk
1 c all-purpose flour
dash(es) salt
2 tsp sugar (optional)
FILLINGS (MAY BE DOUBLED)
8 oz dry farmers cheese (not the hard type). Breakstone makes it.
1 egg (yolk only)
sugar, to taste
cinnamon, to taste

Steps:

  • 1. Beat egg with salt and liquid (water or milk) until smooth.
  • 2. Add flour gradually until the consistency of heavy cream. You do not need a mixer. A whisk will work as well.
  • 3. Add more liquid or flour as necessary. The batter will thicken as it sits.
  • 4. Spoon 1/3 cup of batter into a greased, preheated crepe or crepe size fry pan.
  • 5. Tilt pan until entire bottom is covered with a thin, even layer.
  • 6. When the blintz is browned underneath and dry on top (1 to 4 minutes), turn out onto waxed paper (browned side up).
  • 7. Cover with waxed paper and continue to stack blintzes and paper until all of the batter's used.
  • 8. Mix filling ingredients.
  • 9. Spoon some of the mixture into each blintz.
  • 10. Roll up once.
  • 11. Fold in ends.
  • 12. Continue rolling into a cigar shape (like a Chinese egg roll shape). Chill until ready to cook.
  • 13. To cook, heat a large skillet to medium-low and melt 2 teaspoons butter.
  • 14. Fry blintzes, turning occasionally.
  • 15. Add more butter as necessary.
  • 16. Serve with warm applesauce, sour cream (as is the tradition). Can easily increase quantities if you are cooking for a crowd.

POTATO KNISH



Potato Knish image

Make and share this Potato Knish recipe from Food.com.

Provided by Lizzie Rodriquez

Categories     Potato

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 10

4 large idaho potatoes, peeled and cut into chunks
1/4 cup oil
1 teaspoon salt
1 teaspoon baking powder
3 cups flour
salt and pepper
1/4 cup butter
1 onion, minced
1/2 cup cold water
1 egg

Steps:

  • Preheat oven to 400.
  • Boil potatoes in salted water for 15-20 minutes till soft.
  • Drain and mash.
  • Measure out one cup of the potatoes and reserve the rest.
  • In a bowl add the oil and salt to the 1 cup potatoes and mix.
  • Then add in the flour and baking soda in stages.
  • Then add the cold water and knead dough until in forms a firm ball, then cover and let rest.
  • In a medium skillet place the butter and heat, add the onions and cook them at medium temperature as to not brown them .
  • Cook till soft, then pour the onions into a mixing bowl then mix them with the rest of the mashed potatoes and salt and pepper.
  • Mix till combined. Do Not Overmix!
  • Roll out dough on a floured surface till 1/4 inch thick.
  • Cut dough into 4 rectangles.
  • Place filling in the middle of the dough and fold them over till ends meet then fold the opposite ends over with some of the beaten egg to hold it closed.
  • Brush beaten egg over the top of the knish and bake till golden brown approximately 20 minutes.
  • Make 4 large knishes you can use the dough recipe with the other fillings like spinach and cheese.

Nutrition Facts : Calories 292.3, Fat 9.2, SaturatedFat 3.2, Cholesterol 25.7, Sodium 272.4, Carbohydrate 46.3, Fiber 3.7, Sugar 1.4, Protein 6.4

CLASSIC POTATO KNISHES



Classic Potato Knishes image

Delicate, flaky pastry covers the most savory potato filling for these four-bite knishes. One will never be enough, so think about doubling the recipe as these will be the first to go at your next get together. Whichever variety you make--don't forget the deli mustard!

Provided by Jodi Luber

Categories     Appetizer     Lunch     Sides

Time 1h

Number Of Ingredients 22

2 cups all-purpose flour
1 tsp. baking powder
1/2 cup vegetable or canola oil, plus extra for brushing
pinch of Kosher salt
2 tbsp. water
3 1 beaten egg for glaze, 2 eggs for dough
1/2 lb. Kosher lean ground beef
6 tbsp. rendered chicken fat ((you can get this from your Kosher butcher))
2 cooked Kosher chicken, skin removed, cut into medium size chunks
1/2 tsp. ground allspice
Kosher salt and freshly ground black pepper to taste
2 eggs, beaten
2 cups canned or packaged sauerkraut
1/4 cup canola or vegetable oil
1 small onion, medium dice
1 tbsp. brown sugar
freshly ground black pepper
6 Yukon Gold potatoes, peeled and cut into large chunks
2 small onions, medium dice
1/4 cup canola or vegetable oil
2 tsp. sugar
2 tsp. Kosher salt

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!!

KNISHES THE OLD FASHION WAY



Knishes the Old Fashion Way image

I've been making these for about 40 years. They make a wonderful make ahead appetizer and made larger are good as an accompaniment with a soup to round off a meal. I prepare them ahead and freeze them before they are actually cooked. They taste even better after frozen and can be baked in the oven and ready in about a half...

Provided by Helaine Norman

Categories     Poultry Appetizers

Number Of Ingredients 27

5 c all purpose flour or whole wheat flour (for a differnt taste)
1/4 c sugar
1 pinch salt
3/4 c oil
3 eggs, beaten
1 can(s) lukewarm water
BEEF FILLING
1 onion, chopped
1 Tbsp schmaltzz or 1/4 cup parve margarine or 1/4 oil
2 c left over cooked beef (processed in the food processor or used browned ground beef
1 c mashed potatoes (not instant)
1 egg
salt & pepper to taste
1 clove garlic mashed (optional)
CHICKHEN FILLING
2 c chicken, cooked and processed in food processor
1/2 c mashed potatoes (not instant)
salt & pepper to taste
2 Tbsp chicken gravy
POTATO FILLING
3 onions, chopped
1/2 c schmaltz or oil
2 c mashed potatoes (not instant)
1 egg
salt & pepper to taste
HOT DOG FILLING
1 or 2 pkg cocktail size or regular hot dogs cut to size of cocktail size

Steps:

  • 1. Tip 1: Make the fillings first, even a day or so ahead so they will be all ready to put into the dough. Tip 2: These are even more delicious after frozen at the point before baking. Bake them when they are fresh or while still frozen. Tip 3:Do not thaw them after freezing. Bake them frozen. Tip 4: Anything too good to throw away can be made into a filling. Note: Schmaltz is rendered chicken fat, but olive oil works especially if you add some good dry chicken soup mix to it for extra taste. PASTRY: Sift dry ingredients together. Add rest of ingredients. Mix thoroughly. Dust a bowl with flour lightly. Turn it upside-down to remove excess. Put dough in and covery with damp dish towell, cloth or plastic wrAp. Let stand 15 minutes. Knead in mixer with dough hook JUST UNTIL ELASTIC. Work with 1/4 of the dough at a time keeping remainder covered. Fill one part of dough before rolling out nex part. Roll out (with rolling pin) and stretch dough into rounds about 20 inches in diameter, or as rectangular as possible.Make them as thin as possible. (The thinner the better tasting and the more knishes you can make.) Brush dough with oil, or melted butter or margarine. Put line of filling 1 to 1 1/2 inches from edge (and one inch thick) across width. Roll envelope style twice. Cut away this part from remainder and repeat untl used up. Brush with oil, or butter or margarine. Place seam-side down on liberally oiled (or my preference is to use parchment lined pans). Mash each roll with the palm of the hand to make it slightly flatter on top. Cut slits on top of the log about 1 1/2 inches apart to indicate where to finish slicing (and to make it easier to slice) once the logs are finished baking. Bake in preheated 350 degree oven about 45 minutes, or until golden brown. May turn once during baking, if desired. Serve as an appetizer or as a soup accompaniment or even with a salad as an entree. This pastry dough yields about 60 knishes so make plenty of filli
  • 2. Potato: Saute onions in fast or olk until golden. Blend with rest of ingredients. Yield 30
  • 3. Beef: Saute onions in choice of fat or oil until golden. Combine all together. Yield 30
  • 4. Chicken: Combine all ingredients. Yield 30
  • 5. Hot Dog: Just use them as is.

KASHA VARNISHKES



Kasha Varnishkes image

Adding fried onions and chicken fat (the old fashioned way!) to this dish, turns it from being bland into a tasty comfort food from days gone by.

Provided by Myrna Turek

Categories     Sides

Time 55m

Number Of Ingredients 8

1 1/2 cups uncooked kasha
2 eggs, beaten
1/3 cup chicken fat (or vegetable oil)
1 medium to large sweet onion chopped
1/2 lb. bow tie noodles
2 tsp. Kosher salt, divided
1/2 tsp. black pepper
3 1/2 cups water or chicken stock

Steps:

  • Preheat oven to 350 degrees. Mix the kasha with the eggs. Add 1 tsp. salt and pepper. Mix with a fork. Put into a baking dish and spread evenly. Bake for 15-20 minutes. Stir occasionally, do not let the kasha dry out too much or burn. While this is baking, bring the water or stock to a boil. Remove kasha from the oven and add to the boiling water stir and cover. Cook for 15 -20 minutes, or until all the water is absorb. Stir often, do not let the kasha become to dry. If needed add more liquid.
  • While the kasha is cooking, heat 1 tbsp. of chicken fat in a skillet and saute the onions until golden brown. Pour the onions and the fat from the pan into a bowl. Set aside.
  • Boil the noodles according to the package directions and add the salt. When noodles are cooked, drain and return to the pot. When kasha is done, add to the noodles and add the onions. Stir and check seasonings. Serve hot.

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  • Using a food mill with the medium blade or a ricer (do not use a food processor), work the potatoes into a smooth puree. Stir in 3 teaspoons of the salt (1 tablespoon) and the pepper.
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