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
KNISHES WITH RICE FILLING
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]
Provided by Alan Leonetti
Categories White Rice
Time 1h
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, Fat 76, SaturatedFat 20.9, Cholesterol 466.5, Sodium 2505.6, Carbohydrate 172.6, Fiber 7.3, Sugar 45.2, Protein 26
JELLY ROLL KNISHES WITH RICE OR POTATO FILLING
I lived in a cottage on the grounds of a estate owned by a wonderful family. They taught me the art of Jewish "cookery". I have refined this recipe many times. You can bake, cut, freeze and reheat. That is the asset of this recipe. Once you make this, the next time it is a snap and a "quick meal" you can take from your freezer.
Provided by Montana Heart Song
Categories Quick Breads
Time 1h10m
Yield 4 slices per person, 6 serving(s)
Number Of Ingredients 22
Steps:
- Combine flour, baking powder, salt Make a well, add oil, eggs and water. Mix the wet with the dry. You might have to add a little more water to form a dough. Knead the dough until it is a ball in the bowl.
- Turn out on floured surface and knead until smooth about five minutes. Place in greased bowl. Cover and refrigerate one hour or longer. You can make this ahead.
- Make filling No. 1 or No. 2; set aside.
- Divide the dough into 3 portions.
- On floured surface roll out each piece to a rectangle at least ten inches long and as wide as you can.
- Spread filling along one long end and an inch from edge.
- Roll up jelly roll fashion and pinch the edges closed. Repeat with remaining dough.
- Preheat oven to 350°.
- Arrange on no-stick baking sheets, brush dough with olive oil.
- Bake about 40 minutes until browned.
- Removed and set about 5 minutes.
- With sharp knife cut each roll into 8 pieces.
- Serve with cream gravy, margarine, turkey or
- chicken gravy.
- You can serve spaghetti sauce or tomato sauce with the knishes filled with rice if you desire.
- To freeze: Freeze cut slices on tray. Remove and pack with waxed paper in between slices.
- To serve: Thaw and reheat in microwave.
Nutrition Facts : Calories 553.8, Fat 24.2, SaturatedFat 5.9, Cholesterol 150.8, Sodium 1607.5, Carbohydrate 70.9, Fiber 4.1, Sugar 4.2, Protein 13.1
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.
JELLY ROLL
A 1944 vegetable shortening advertisement claimed that their product produced lighter cakes without even creaming the shortening to soften it. To prove it, they offered this Jelly Roll recipe that beats the shortening with the dry ingredients and half of the eggs using an electric mixer.
Provided by Food Network
Categories dessert
Time 40m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F. Grease a jelly roll pan; line with parchment or waxed paper and grease paper.
- Stir together the flour, sugar, baking powder, and salt in a large bowl. Add the butter, 2 eggs, and the vanilla to the dry ingredients and beat with an electric mixer on high speed until fluffy. Separate the remaining 2 eggs. Place the whites in a small bowl and beat the yolks into the batter.
- With clean beaters, beat the egg whites at high speed until they are stiff; fold beaten whites into the batter just until no white streaks remain.
- Spread batter into the prepared pan and bake until the center springs back when lightly pressed, about 15 minutes.
- Sift confectioners' sugar over a linen towel that has been spread out on a work surface; invert cake onto towel. Quickly, remove parchment, trim off crisp cake edges, spread cake with jam, and roll up using towel as an aid. Tightly roll cake in towel and set aside, open side down, until completely cool, about 30 minutes. Transfer to serving plate and slice crosswise.
KNISHES
Make and share this Knishes recipe from Food.com.
Provided by seattlelove
Categories Russian
Time 1h45m
Yield 48 serving(s)
Number Of Ingredients 9
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 134.4, Fat 4.9, SaturatedFat 0.7, Cholesterol 8.8, Sodium 53.8, Carbohydrate 20.1, Fiber 1.3, Sugar 0.7, Protein 2.5
KNISHES
Make and share this Knishes recipe from Food.com.
Provided by Karen 9
Categories Breads
Time 1h30m
Yield 20 Small Knishes
Number Of Ingredients 11
Steps:
- Dough.
- Mix egg, flour, 1/2 cup mashed potato, lukewarm water and baking powder. Roll out dough into rectangle.
- Filling.
- Chop celery and onion and fry in olive oil until soft.
- Mix celery, onion, mashed potato and season with salt and pepper to taste.
- Spread filling down center of dough.
- Roll up dough jelly roll style.
- Slice into rounds and place on baking sheet.
- Bake at 350 for about 1/2 hour.
Nutrition Facts : Calories 87.1, Fat 1.9, SaturatedFat 0.3, Cholesterol 11.1, Sodium 105.5, Carbohydrate 15.2, Fiber 0.9, Sugar 0.9, Protein 2.2
JELLY ROLL
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a 10x15 inch jellyroll pan with parchment paper.
- Sift together the flour, baking powder and salt. Set aside. In a large bowl, beat eggs and sugar with an electric mixer until thick and pale, about 5 minutes. Stir in the vanilla and milk. Stir in the dry ingredients gradually. The batter will be thin. Pour into the prepared pan.
- Bake for 8 to 10 minutes in the preheated oven, until the center springs back when pressed lightly. Don't over bake, or it may crack.
- Generously dust a clean dish towel with confectioners' sugar. Turn the cake out onto the towel, and peel off the parchment paper. Gently roll up the cake using the towel, and let cool for about 10 minutes.
- Unroll the cake, and spread an even coating of jam onto the top. Roll the cake back up into a tight spiral, and remove the towel. Dust with confectioners' sugar before serving.
Nutrition Facts : Calories 236 calories, Carbohydrate 54.9 g, Cholesterol 37.4 mg, Fat 1.2 g, Fiber 0.2 g, Protein 2.5 g, SaturatedFat 0.4 g, Sodium 127.7 mg, Sugar 41.8 g
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