KNISHES THE OLD FASHION WAY
I've been making these for about 40 years. They make a wonderful make ahead appetizer and made larger are good as an accompaniment with a soup to round off a meal. I prepare them ahead and freeze them before they are actually cooked. They taste even better after frozen and can be baked in the oven and ready in about a half...
Provided by Helaine Norman
Categories Poultry Appetizers
Number Of Ingredients 27
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.
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Aida Causevic
[email protected]I'm not sure what I did wrong, but my knishes turned out flat and dense. I followed the recipe exactly, but they just didn't rise properly.
Athoy sagor
[email protected]These knishes were delicious! The dough was light and flaky, and the filling was creamy and flavorful. I will definitely be making these again.
Gia Horcajo
[email protected]The dough was a bit difficult to work with, but the knishes turned out great. The filling was delicious and the dough was flaky. I will definitely be making these again.
Inam Mehar
[email protected]These knishes were a bit too greasy for my taste. I think I would have preferred them if I had baked them instead of frying them.
sardar saqib Saqi
[email protected]I'm not sure what I did wrong, but my knishes turned out dry and bland. I followed the recipe exactly, but they just didn't have much flavor. Maybe I didn't use enough salt?
Graan Mandokhail
[email protected]These knishes were a bit of work to make, but they were definitely worth the effort. The dough was flaky and the filling was delicious. I served them with sour cream and applesauce, and they were a hit with my family.
Jadin Cooper
[email protected]I'm not a big fan of knishes, but these were delicious! The dough was light and flaky and the filling was creamy and flavorful. I will definitely be making these again.
Aisha Abubakar
[email protected]These knishes are amazing! The dough is so flaky and the filling is creamy and flavorful. I will definitely be making these again.
Taye Abass
[email protected]I've made these knishes several times now and they are always a hit. The dough is easy to work with and the filling is delicious. I usually make a double batch because they disappear so quickly.
Donidas Aguilar
[email protected]These knishes are delicious! The dough is flakey and the filling is creamy and flavorful. I added some chopped bacon to the filling for extra flavor. I will definitely be making these again.
Ssenyonjo Timothy
[email protected]I made these knishes for a potluck and they were a huge success. Everyone loved them! The dough was perfectly crispy and the filling was creamy and delicious. I will definitely be making these again.
Kushal Chaudhary
[email protected]These knishes are a bit time-consuming to make, but they are definitely worth the effort. The dough is light and flaky, and the filling is rich and flavorful. I served them with sour cream and dill, and they were a hit with my guests.
Isaac Azan
[email protected]I'm not a big fan of knishes, but I decided to give this recipe a try. I was pleasantly surprised! The knishes were light and fluffy, and the filling was savory and delicious. I will definitely be making these again.
Ahamed Fatima
[email protected]These knishes are amazing! I followed the recipe exactly and they turned out perfect. The dough was flaky and the filling was creamy and flavorful. I served them with sour cream and applesauce, and they were a huge hit with my family.
Sujan Giri
[email protected]I've made knishes before, but this recipe is by far the best. The dough was easy to work with and the filling was delicious. I used a food processor to make the dough, which saved me a lot of time. I also added some chopped fresh parsley to the filli
M D Nur alam
[email protected]These knishes were a hit at my party! They were crispy on the outside and soft and fluffy on the inside. The mashed potatoes were perfectly seasoned and the onions added a nice flavor. I will definitely be making these again.