EASY POTATO KNISHES
This is another MIA recipe that I found after several decades. I made these for Stephanie's Bat Mitzvah reception and now she is a Mommy with 3 children. They are easy to make because the dough is refrigerated flaky biscuits separated into layers and the mashed potatoes are made from instant potato flakes
Provided by mandabears
Categories Potato
Time 30m
Yield 30-35 knishes
Number Of Ingredients 8
Steps:
- Saute onion in chicken schmaltz or vegetable oil until lightly browned.
- Combine all ingredients except biscuits and mix well, the mixture should be the texture of stiff mashed potatoes.
- Separate biscuits into layers.
- Place 1/2 teaspoon of mashed potato mixture in center of biscuit layer and roll up, I bring the outside edges up into the center instead.
- Place on cookie sheet that has been sprayed with Pam.
- Bake at 400 degrees Fahrenheit until golden brown.
- Can be frozen before baking.
Nutrition Facts : Calories 70.5, Fat 2.2, SaturatedFat 0.6, Cholesterol 13.5, Sodium 253.5, Carbohydrate 10.9, Fiber 0.6, Sugar 1.6, Protein 1.9
POTATO KNISHES
A recipe I haven't tried but want to, from the Vegetarian Times Complete Cookbook. Knishes are flaky pastries filled with mashed potatoes and savory onions
Provided by sarra
Categories Potato
Time 1h
Yield 12 , 12 serving(s)
Number Of Ingredients 10
Steps:
- Make your own bread crumbs: Cut fresh bread into cubes. Place them on a baking sheet and bake at 350F until crisp, about 15-20 minutes. Process the cubes in a blender or processor until finely ground.
- Heat the oil, butter or margarine in a medium skillet and add onions. Lower the heat, and cook, stirring frequently, until browned. Let cool slightly.
- Meanwhile, bake or steam the potatoes until just tender. Peel and mash them or put them through a ricer. (Do not whip the potatoes - some texture is necessary).
- Combine the potatoes and onions, and stir in egg or egg substitute and seasonings.
- Preheat the oven to 375°F Spray a baking sheet with nonstick cooking spray and set aside.
- Unroll the phyllo and carefully peel apart 12 sheets. (Return the remaining phyllo to your freezer for another use) Cover 6 sheets with a damp dishcloth to prevent drying.
- Brush 1 sheet lightly with the melted butter or margarine. Quickly lay the second sheet on top, and brush with butter or margarine. Continue this process with remaining 4 sheets.
- Sprinkle half of the bread crumbs over the phyllo, then spoon half the potato/onion mixture in a ribbon across the width (short side) about 4 inches in from the edge.
- Fold this 4-inch edge over to cover the filling, then roll into a cylinder. Carefully transfer the filled roll to the prepared baking sheet.
- Repeat procedure with the remaining 6 sheets of phyllo, bread crumbs and potato-onion mixture.
- With a very sharp knife, cut partially through the rolls at 2-inch intervals, leaving the rolls intact and being careful not to separate the slices. Brush the tops very lightly with melted butter or margarine and bake until golden brown, about 30-40 minutes.
Nutrition Facts : Calories 188.6, Fat 8, SaturatedFat 3.2, Cholesterol 27.8, Sodium 160.5, Carbohydrate 25.8, Fiber 1.8, Sugar 1.9, Protein 3.7
SUPER EASY POTATO KNISHES
Steps:
- Heat oven to 400F/204C.
- MAKE POTATO MIXTURE: To fry onions, heat oil on medium heat and sauté onions for 5-6 minutes just until slightly brown. Combine mashed potatoes and caramelized onions in a medium bowl with a fork. Season with salt and pepper - or 2 tablespoons of dry onion soup mix - to taste. You can omit the salt and pepper if you are using leftover mashed potatoes that are already seasoned.
- MAKE KNISHES: You will make two rolls of knishes from each sheet of puff pastry. On a lightly floured surface, unroll one sheet of puff pastry dough. It should be about 1/4 inch/0.63cm thick or less. Stretch out or roll dough a bit if necessary. Spread potato filling to resemble a log - about 2 inches/5cm thick - along one side of the rolled dough. Fold dough over the potato about 1 1/2 times in a jelly-roll fashion, making a log/roll. Cut away remaining dough with a sharp knife for the next roll. Tuck ends and pinch seams together well (to ensure filling doesn't seep out). Repeat with other half of dough on the same sheet of dough. Then do the same with the second sheet of dough. If you have extra dough and potato mixture left over, make a 5th roll.
- BAKE: Place rolls on a large baking sheet lined with parchment paper, seam side down. Brush egg wash on rolls which will create a glazed golden look (optional). Bake for 25-30 minutes to a golden brown flaky pastry. If any potato mixture seeps out, tuck it back into the knish roll with a knife.
- TO SERVE: Cut rolls of finished knishes into 2 inch/5 cm pieces on the diagonal and serve. To make ahead (recommended!) see Note 2.
Nutrition Facts : Calories 90 kcal, Carbohydrate 7 g, Protein 1 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 5 mg, Sodium 38 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
CARAMELIZED ONION AND POTATO KNISHES
As a young girl I was always baffled as to why my grandparents were so fond of knishes--to me, they were too big, too dense and too boring. These are much smaller and lighter, more like fluffy sour cream-and-herb-loaded baked potatoes wrapped in light, flakey pastry dough. For those intimidated by making and rolling out pastry dough, I can assure you that this is the most forgiving, most foolproof dough ever. I've made this recipe on both warm, humid days and cold dry days with nary an issue. Schmaltz lends both depth of flavor and flaky texture, but any neutral oil will work just fine.
Provided by Food Network Kitchen
Time 3h20m
Yield 15 to 18 pieces
Number Of Ingredients 17
Steps:
- 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 spatula. (It's OK if some of the flour remains dry at the bottom of the bowl; the dough will come together during kneading.) Attach the dough hook to the mixer and knead on medium speed until the dough is smooth and elastic, about 8 minutes. Dump out the dough onto a lightly floured surface and knead it into a uniform ball, about 30 seconds. Wrap the dough in plastic wrap and chill for at least 30 minutes while making the filling. (The dough can be made and refrigerated up to 1 day ahead.)
- For the filling: Heat the schmaltz over medium-high heat in a medium heavy-bottom pot. Add the onions and 2 teaspoons salt and stir until coated. Cover and cook the onions, stirring occasionally, until they are translucent and begin to brown at the edges, about 15 minutes. Continue to cook, uncovered, stirring occasionally at first and then more frequently as the onions become sticky, soft and dark golden brown, about 30 minutes. Add the thyme and garlic and cook, stirring and scraping up all the browned bits from the bottom of the pan, until the mixture is very fragrant, about 1 minute. Remove from the heat and set aside.
- Cover the potatoes with cold water in a medium pot. Bring to a boil, then lower to a simmer and cook until the potatoes until tender, 15 to 20 minutes. Strain the potatoes and then return them to the pot. Cook the drained potatoes over low heat, shaking the pot to prevent sticking, until the potatoes are dry, about 1 minute.
- Combine the potatoes, caramelized onion mixture, cream cheese, sour cream, dill and chives in a large mixing bowl. Use a potato masher to mash the mixture together until everything is evenly combined. Season generously with salt and black pepper. Set aside to cool to room temperature. (The filling can be made and refrigerated in an airtight container up to 1 day ahead.)
- To form the knishes: Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment or spray lightly with nonstick cooking spray and set aside.
- Beat the egg with 1 tablespoon water in a small bowl and set aside.
- Divide the dough in half. Use your hands to roll 1 of the dough halves into a 6-inch-long log on a lightly floured surface, then use a rolling pin to roll the log out into a 16-by-12-inch rectangle. The dough will be very thin. Square off the sides, if necessary to prevent the end pieces from being too thick and uneven.
- Position the dough so that the long edges are parallel with the edge of the counter. Shape half of the filling into a 2-by-16-inch log. Transfer the filling on top of the dough, 1 inch in from the bottom edge. Gently stretch the dough up and around the filling. (It's ok if the dough tears a little as at this stage as it will be hidden as the dough is rolled up.) Then continue rolling up the filling in the dough into a long log. Score the log in 2-inch intervals and then cut the log into 8 segments.
- Working with one segment at a time, turn the piece so one of the cut side is up and pinch and smooth the top until sealed. Turn over so the other cut side is facing up, and pinch and smooth that side until sealed as well. Place the formed knish, with a sealed side down, on one of the prepared baking sheets and then gently press down to flatten it slightly. Repeat the process with the remaining segments, pastry and filling until all the knishes have been formed (see Cook's Note).
- Arrange the knishes about 1 inch apart on the baking sheets. Lightly brush the tops and sides with the reserved egg wash. Bake, rotating the pans halfway through, until the knishes are golden brown, 45 to 50 minutes. Cool at least 15 minutes before serving.
- The knishes can be served hot, warm, or at room temperature with sour cream.
FAT GRANDMA'S POTATO KNISHES
Make and share this Fat Grandma's Potato Knishes recipe from Food.com.
Provided by chia2160
Categories Potato
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F.
- Heat oil in a skillet, add onions, and cook 5 minutes.
- Add garlic and paprika and turn heat to low, cook 7 minutes more.
- Meanwhile heat water, salt, potatoes in a large pot, bring to boiling, lower heat and simmer for 10-15 minutes.
- Drain potatoes and return them to pot over medium heat until water is evaporated.
- Remove from heat and cool slightly.
- Mash potatoes, add onion mixture, herbs, egg, salt, pepper, and flour.
- Use your hands to form 8 patties.
- Combine crust ingredients, dredge each knish through the crumb mixture, shaking off excess.
- Grease a baking sheet with cooking spray, spray tops and bottoms of knishes, bake 30-40 minutes, turning after 20 minutes.
POTATO KNISH
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
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
POTATO KNISHES
Very popular in many parts of the world. This recipe was first published in Peru in the C.I.P. Women's Club Cookbook.
Provided by Olha7397
Categories Low Cholesterol
Time 1h15m
Yield 12 knishes
Number Of Ingredients 11
Steps:
- TO MAKE THE DOUGH: combine flour and soda.
- Make a hole in the centre and add beaten egg and egg whites and 1/4 cup of water.
- Gradually mix with a knife, working from the inside out and adding more water in small amounts (about 1/4 cup at a time).
- When well-mixed, divide into 6 balls.
- Knead with your hands and throw dough on counter top several times.
- With a small amount of flour, add 1 Tbsp.
- of oil to each roll.
- Knead until smooth and elastic enough for a thumb print to stay for a few seconds in the dough.
- Place dough in a pie plate and pour remaining oil over balls to soak.
- Let stand at least 1 hour before using.
- FOR THE FILLING: Sauté onions in vegetable oil.
- Mix potatoes with onions, eggs, salt and pepper.
- TO ASSEMBLE KNISHES, roll dough with a rolling pin; press with hands until very thin.
- Holding dough in your hands above a table, begin stretching in the middle and working towards the outside.
- Each ball of dough should be as thin as paper (about 1/16 of an inch).
- Form potato mixture into a long slender roll, about 1 inch in diameter.
- Roll dough around potato mixture.
- Seal.
- Preheat oven to 400 F.
- Cut rolls into 1 1/2 inch pieces.
- Push ends partially shut and place ends down on a shallow greased baking sheet.
- Bake 45 minutes in a 400 F.
- oven, until lightly browned.
- Makes 12 knishes.
Nutrition Facts : Calories 580.3, Fat 20.2, SaturatedFat 2.9, Cholesterol 52.9, Sodium 142.2, Carbohydrate 87, Fiber 6.7, Sugar 2.8, Protein 12.8
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