Best 2 New York City Knish Recipes
In the vibrant tapestry of New York City's culinary scene, the knish stands as an iconic delicacy, a testament to the city's rich immigrant history and enduring love for comfort food. This delectable treat, often described as a savory pastry or dumpling, has captivated taste buds for generations with its humble yet satisfying charm. Whether you're a born-and-bred New Yorker or a curious visitor, embarking on a culinary journey to explore the diverse world of knishes is an experience not to be missed. From traditional potato and kasha fillings to creative variations like sweet potato and spinach, our comprehensive guide will take you on a flavor-filled adventure, providing step-by-step recipes for a variety of knishes that are sure to tantalize your palate and transport you to the bustling streets of New York City.
Here are our top 2 tried and tested recipes!
KNISH
Knish is a classic Jewish comfort food. Sometimes I make tiny appetizer ones, which are a little more like a roll, and I seam on the top. -Marlena Spieler, Waterlooville, England
Provided by Taste of Home
Categories Snacks
Time 35m
Yield 12 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 246 calories, Fat 14g fat (8g saturated fat), Cholesterol 63mg cholesterol, Sodium 443mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein.
NEW YORK CITY KNISH
I'm not a New Yorker so I can't tell you if these are authentic, but they are delicious.The recipe makes 4 large, but can easily make 8 or more smaller ones.
Provided by Nat Da Brat
Categories Potato
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Peel, halve and boil potatoes until tender, 15-20 minutes.
- Mash in a large bowl.
- Sauté onion in 1 1/2 tablespoons butter until translucent but not brown.
- Add to mashed potatoes with broth, salt, pepper and spices.
- Stir well.
- Melt remaining tablespoon of butter.
- Pre-heat oven to 375 degrees.
- Layer 3 sheets of phyllo dough and cut in half.
- Repeat with remaining 3 sheets.
- Spoon 1 cup of potato mixture on each section of phyllo, mold into a large ball and position off-center at one end of strip of dough.
- Roll ball along the length of phyllo, folding dough over bottom of filling and leaving some filling poking through the top.
- (Trim and discard excess dough.) Brush melted butter over edges of knish to seal the seams and press down onto an ungreased baking sheet.
- Repeat with other knishes.
- Bake 30-40 minutes, until golden brown.
- Makes four knishes.
Tips:
- To achieve a crispy crust, use cold butter and ice water when making the dough.
- If you find the dough too dry, add a tablespoon of ice water at a time until it comes together.
- To prevent the dough from sticking to your hands or the work surface, lightly flour your hands and the surface before kneading.
- For the filling, use high-quality ingredients for the best flavor.
- To make sure the filling is cooked through, simmer it for at least 15 minutes before using it.
- If you're using a potato filling, make sure to drain it well before adding it to the dough.
- To seal the knishes, brush the edges of the dough with water before folding them over.
- To achieve a golden brown crust, brush the tops of the knishes with an egg wash before baking.
- Bake the knishes until they are golden brown and the filling is hot and bubbly.
- Serve the knishes hot or at room temperature.
Conclusion:
With careful attention to detail and the right ingredients, you can make delicious and authentic New York City knishes at home. Experiment with different fillings to find your favorite combinations, and enjoy these tasty treats as a snack or light meal. Whether you're a seasoned cook or a beginner, the detailed instructions and tips provided in this article will guide you towards creating perfect knishes that are sure to impress your family and friends.
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