Knish Pareve Recipes

KNISH

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.

KNISH

Steps:

• Preheat the oven to 375 degrees. In a mixing bowl, combine the onions, potatoes, egg, and parsley together. Season with salt and pepper. Set aside. For the pastry: In a mixing bowl, combine the oil, water, vinegar, and salt. Add the flour, 1 cup at a time and knead into a ball. Shape into 4 balls and let rest, covered with a cloth, about 30 minutes. Roll each ball of dough out as thin as possible into a flat rectangle. Sprinkle the dough with flour and cover with parchment paper. Let the dough rest for 15 minutes. Using your hands, spread the dough out very thin. Spread 1/4 of the filling onto one third of the dough, leaving a one inch border. Holding the parchment paper, roll up the dough like a jelly roll, brushing oil across the top a couple of times as you roll. Using the side of your hand like a knife, divided the roll into 2-inch knishes. pinch the open ends shut. Repeat procedure with remaining balls and dough. Place the knishes, flat side down, 2 inches apart, on a greased baking sheet. The knishes will need to be baked in batches. Brush the knishes with the egg wash. Bake for 25 to 30 minutes or until the pastries are golden brown. Place the knishes on a platter and garnish with Essence and parsley.

KNISH (PAREVE)

Steps:

• Dough: sift together flour, baking powder and salt. Cut shortening inti flour mixture until crumbly. Beat water and egg yolks together and add to dry ingredients. Form dough into a large ball. Place in bowl and cover with plastic wrap. Refrigerate overnight. Filling: Peel and cook potatoes for mashing. Saute onion in veg oil until lightly golden brown. Drain onions well and save the oil. When potatoes are cooked, drain well and mash. Add onions, beaten eggs and seasoning to taste. The next day divide dough into 6 parts, forming small balls. Roll each ball of dough very thin on a well floured board, making a 15x15 square. Put filling along one edge of dough and roll, jelly roll fashion, sealing to opposite edge of roll. Pinch each end to seal. Cut into 1 1/2 to 2 inch pieces, using the side of your hand in a slicing motion. Using drained oil, grease hands to lightly cover knishes with the oil. Lightly brush tops of knishes with beaten egg mixed with one teaspoon water. Place, cut edge down, on ungreased pan and bake in a preheated oven at 350 degrees until golden brown (approx 20-25 minutes). Yields approx. 90 small pieces. Filling can be substituted. Liver, cheese, are common. Dough can be used for strudels. Commercially prepared puff pastry may by substituted for dough.