MEAT KNISHES
Here is an easy yet elegant (and neat) way to present the classic bourekas. READ MORE
Provided by Recipe By Esther Ottensoser
Categories Appetizers
Yield 12
Number Of Ingredients 4
Steps:
- Place approximately one tablespoon of meat filling in the center of each square. Fold the dough over to form a triangle. Use a fork to seal the edges of the triangle.
- Brush with beaten egg and bake according to package directions.
- Place some mushroom sauce on a small square plate and add two triangles to form a neat square.
- Garnish with chives and a flower.
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.
JEWISH POTATO KNISH
Steps:
- Gather the ingredients.
- In a food processor fitted with a metal blade, process the softened butter, cream cheese, and sour cream until smooth and well-combined, scraping down the bowl once or twice. Add the flour and salt and pulse to blend.
- Turn the dough out onto a sheet of plastic wrap. Using floured hands, form into a ball and wrap tightly. Refrigerate at least 2 hours or overnight.
- Gather the ingredients.
- In a large bowl, mix together the cooked and shredded potatoes, sautéd onions, eggs, instant mashed potatoes, salt, ascorbic acid, if using, garlic powder, Tabasco sauce, and cheddar cheese, if using. Adjust the seasoning with salt to taste.
- Mix until thoroughly combined. Set aside.
- Gather the ingredients. Position 2 racks in the upper and lower part of the oven and heat the oven to 350 F.
- Flour a work surface and place the dough on it. Cover the dough with plastic wrap and let come to room temperature, 15 to 20 minutes.
- Roll the dough to a rectangle that is 1/4-inch thick. Using a pizza cutter, cut the dough into 3-inch squares. Re-roll any remaining dough scraps until all the dough is used.
- Make the egg wash by combining the beaten egg with 1 tablespoon water and 1 drop of yellow food coloring, if using. Brush each square with the egg wash.
- Place about 2 tablespoons of filling on each square. Then fold the corners to meet in the middle, similar to an envelope, pinching the edges closed.
- Place the knishes on a two parchment lined baking sheets and brush with more egg wash. Continue with the rest of the dough and filling.
- Bake the knishes for 30 to 35 minutes, rotating the pans half-way through baking until they are golden brown on the top and bottom.
Nutrition Facts : Calories 208 kcal, Carbohydrate 21 g, Cholesterol 46 mg, Fiber 1 g, Protein 4 g, SaturatedFat 7 g, Sodium 144 mg, Sugar 1 g, Fat 12 g, ServingSize 24 Potato Knishes (12 servings), UnsaturatedFat 0 g
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