Knishes My Grandmoms Greatest Appetizer Or Side Dish Recipes

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.

KNISH

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.

CONEY ISLAND KNISHES

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.

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.

KNISHES (((MY GRANDMOM'S GREATEST))) APPETIZER OR SIDE DISH

Steps:

• 3 weeks to 3 months prior to making knishes, sauté 2 large onions with 3 oz. chicken fat with skin in peanut oil until brown. Crumble up the skin into pieces.
• Add 1/8 teaspoon baking soda when onions are nearly done.
• Mix the sautéed onions with a few ounces of sauteed schmaltz (chicken fat with crumbled skin) thoroughly.
• Wrap or seal tightly and place into freezer.
• This is called "grieven" and is the secret to wonderful tasting knishes.
• Defrost the grieven prior to making the knishes.
• FOR THE FILLING: Place mashed potatoes into large mixing bowl.
• In a skillet heat the grieven mixture and add it into the mashed potatoes.
• Season to taste with salt, black pepper, garlic powder and sugar to taste.
• Do not season heavy with salt or garlic, and especially not with the sugar, as you do not want it to be sweet.
• FOR THE DOUGH: Place the flour into a mixing bowl.
• Mix a little less than 1/2 cup peanut oil and save remaining oil.
• Add 1 tablespoon baking powder, 1/8 teaspoon of salt and just enough water to make the dough.
• Roll out the dough as thin as possible, being careful not to create holes in the dough.
• Cut dough into 4 to 5 inch strips and then into 4 to 5 inch squares.
• ASSEMBLY: Fill each square with a heaping tablespoon or more of the potato mixture and then with wet fingers, fold in the corners & pinch and seal closed.
• Gently press to form patties, but do not squash too thin.
• Preheat oven to 325 degrees F.
• Lay out the knishes onto a greased cookie sheet.
• 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.
• You can refrigerate and reheat in either the oven or wrapped with paper towel and reheated in the microwave.
• You can also double or triple the recipe and place knishes into tightly closed Tupperware containers and freeze until ready to serve.
• When ready to serve, remove from freezer, defrost and reheat as described.

KNISHES THE OLD FASHION WAY

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.