Best 2 Natalie Powells Knishes Recipes
**Knishes: A Culinary Delight with Diverse Fillings**
Knishes, delectable pastries with a rich history, have captivated taste buds for centuries. Originating in Eastern Europe, these savory treats have found a special place in Jewish cuisine. These baked or fried dough pockets are typically filled with a flavorful mixture of mashed potatoes, but variations abound, offering a symphony of flavors to tantalize every palate. From tangy sauerkraut to savory mushrooms, the possibilities are endless. This article presents a collection of delectable knish recipes that showcase the versatility of this culinary gem. Whether you prefer the classic potato filling, the tangy appeal of sauerkraut, or the earthy goodness of mushrooms, you'll find a knish recipe to satisfy your cravings. So, prepare to embark on a culinary journey, and discover the delightful world of knishes, where tradition meets innovation in every bite.
NATALIE POWELL'S KNISHES
My grandmother is of eastern European Jewish descent so this is a very authentic recipe!
Provided by Kim Lehman
Categories Appetizers and Snacks Wraps and Rolls
Time 1h20m
Yield 25
Number Of Ingredients 17
Steps:
- Dissolve chicken bouillon in 1 tablespoon water.
- Melt butter in a skillet over medium-high heat. Saute onions in hot butter until soft, 7 to 10 minutes.
- 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 and return potatoes to pot.
- Mash potatoes, onion mixture, 1 egg, garlic, chicken bouillon, 1/4 teaspoon salt, and pepper together until potatoes are smooth.
- Sift flour, sugar, baking powder, and 1/4 teaspoon salt together in a bowl; make a well in the center. Stir oil and 2 eggs into flour mixture. Add 3/4 cup water and beat until dough is smooth and elastic. Divide dough into 5 balls.
- Preheat oven to 350 degrees F (175 degrees C). Lightly oil a baking sheet.
- Roll 1 dough ball out on a lightly floured surface into a very thin rectangle. Brush surface of the dough with oil. Place about 5 spoonfuls of the potato mixture in a line on the dough about 2 inches from the long edge. Roll dough around filling. Pinch one end of the roll. Use the edge of your hand to cut dough roll into 5 knishes and pinch the edges of each. Repeat for remaining dough balls and potato filling. Place knishes on prepared baking sheet and brush each knish with oil.
- Bake in the preheated oven until golden brown and dough is cooked through, about 20 minutes.
Nutrition Facts : Calories 191.8 calories, Carbohydrate 26 g, Cholesterol 24.8 mg, Fat 8.1 g, Fiber 1.7 g, Protein 3.9 g, SaturatedFat 1.8 g, Sodium 130.7 mg, Sugar 2.8 g
NATALIE POWELL'S KNISHES
My grandmother is of eastern European Jewish descent so this is a very authentic recipe!
Provided by Kim Lehman
Categories Wraps and Rolls Appetizers
Time 1h20m
Yield 25
Number Of Ingredients 17
Steps:
- Dissolve chicken bouillon in 1 tablespoon water.
- Melt butter in a skillet over medium-high heat. Saute onions in hot butter until soft, 7 to 10 minutes.
- 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 and return potatoes to pot.
- Mash potatoes, onion mixture, 1 egg, garlic, chicken bouillon, 1/4 teaspoon salt, and pepper together until potatoes are smooth.
- Sift flour, sugar, baking powder, and 1/4 teaspoon salt together in a bowl; make a well in the center. Stir oil and 2 eggs into flour mixture. Add 3/4 cup water and beat until dough is smooth and elastic. Divide dough into 5 balls.
- Preheat oven to 350 degrees F (175 degrees C). Lightly oil a baking sheet.
- Roll 1 dough ball out on a lightly floured surface into a very thin rectangle. Brush surface of the dough with oil. Place about 5 spoonfuls of the potato mixture in a line on the dough about 2 inches from the long edge. Roll dough around filling. Pinch one end of the roll. Use the edge of your hand to cut dough roll into 5 knishes and pinch the edges of each. Repeat for remaining dough balls and potato filling. Place knishes on prepared baking sheet and brush each knish with oil.
- Bake in the preheated oven until golden brown and dough is cooked through, about 20 minutes.
Nutrition Facts : Calories 191.8 calories, Carbohydrate 26 g, Cholesterol 24.8 mg, Fat 8.1 g, Fiber 1.7 g, Protein 3.9 g, SaturatedFat 1.8 g, Sodium 130.7 mg, Sugar 2.8 g
Tips:
- Use high-quality ingredients. This will make a big difference in the final flavor of your knishes.
- Don't overwork the dough. Overworking the dough will make it tough.
- Be patient. Making knishes takes time, but it's worth it!
- Experiment with different fillings. There are endless possibilities for fillings, so you can find one that everyone will love.
- Serve knishes warm. They're best when they're fresh out of the oven.
Conclusion:
Knishes are a delicious and versatile dish that can be enjoyed by people of all ages. They're perfect for a quick snack, a light lunch, or a hearty dinner. With so many different fillings to choose from, there's sure to be a knish that everyone will love. So next time you're looking for something new to try, give knishes a try. You won't be disappointed!
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