Spinach And Smoked Salmon Cocktail Knishes Recipes

SPINACH AND SMOKED SALMON COCKTAIL KNISHES

Steps:

• Make the filling: Place the potatoes in a pot of water and boil until fork-tender (20 minutes). Drain. Meanwhile, saute the onions in the oil until softened. Mash the potatoes and stir in the onion mixture and spinach.
• Make the dough: In a mixer fitted with the paddle, combine the oil, water, cumin, turmeric, salt and 1 1/2 cups flour. If necessary, add additional flour or water to make a soft dough. Form into two balls. Wrap in plastic and let rest, at room temperature for 30 minutes.
• Assembly: Roll the dough out into 2 rectangles, 1/8-inch thick (approximately 15 by 10-inches). Lay filling down center in a squared off log. Place the salmon in a layer on top of the filling. Trim dough and roll up. Refrigerate for 20 minutes.
• Preheat the oven to 375 degrees F.
• Slice into 2-inch pieces. Set, seam side down, on a non-stick cookie sheet or a sheet lined with parchment paper. Bake for 30 minutes, until golden. Garnish platter with flat-leaf parsley.

CARAMELIZED ONIONS AND SMOKED SALMON KNISHES

Steps:

• Prepare Filling:.
• Place potatoes in a saucepan, cover with water and chicken broth.
• Bring to a boil, reduce heat, and simmer 15 minutes or until tender.
• Drain well.
• Combine potatoes, broth, softened cream cheese, salt, pepper and salmon in a large bowl, mash until well combined.
• Heat a large nonstick skillet over medium-high heat.
• Coat pan with cooking spray and butter.
• Add onion, cook 5-10 minutes until caramelized.
• Remove with slotted spoon and add to potato mixture.
• Stir into the potato mixture.
• Set aside.
• Prepare Dough:.
• Preheat oven to 375°F.
• Combine 2-1/2 cups flour, baking powder and salt in a large bowl.
• Combine cream cheese, 1/4 cup water, butter and 1 egg in medium bowl, stirring with a whisk.
• Make a well in center of flour mixture; add yogurt mixture, stirring until dough forms.
• Sprinkle with chopped chives, if desired.
• Turn dough out onto a floured surface.
• Knead until smooth and elastic(about 10 minutes); and 1 tablespoon flour to prevent dough from sticking to hands(dough will feel sticky).
• Cover dough, and let it stand for 10 minutes.
• Divide dough into 16 portions.
• Working with one portion at a time(cover remaining dough to prevent drying), roll each portion into a 5" square on a floured board.
• Place 1/4 cup potato mixture in the center of dough.
• Fold dough over filling, pinching ends and seam to seal.
• Place knishes, seam side down on a cookie-sheet coated with cooking spray.
• Repeat procedure with remaining dough and filling.
• Make a small cut in center of top of each knish.
• Combine remaining 1 tablespoon water and remaining egg in a small bowl, stirring with a whisk.
• Brush egg mixture over knish tops.
• Bake for 30 minutes or until golden.