Knishes Recipe
Knishes are my favorite holiday appetizers. These Knishes received such rave reviews from all. Njoy!
Summary
CourseSnack
Ingredients
| All purpose flour | 2 Cup (16 tbs) (PASTRY:) | |
| Salt | 1/2 Teaspoon (PASTRY:) | |
| 1 egg or 2 egg whites | ||
| Vegetable oil | 2 Tablespoon (PASTRY:) | |
| White flour | 1/2 Cup (16 tbs), beaten (PASTRY:) | |
| Onion | 1 Cup (16 tbs), chopped (ONION FILLING:) | |
| Butter/Margarine | 2 Tablespoon (ONION FILLING:) | |
| Pepper | 3/4 Cup (16 tbs) (ONION FILLING:) | |
| Cooked chicken | 1 Cup (16 tbs), diced (CHICKEN FILLING:) | |
| Cooked | 3/4 Cup (16 tbs) (CHICKEN FILLING:) | |
| Celery | 1/4 Cup (16 tbs), finley chopped (CHICKEN FILLING:) | |
| Mayonnaise | 3 Tablespoon (CHICKEN FILLING:) | |
| Poultry seasoning | 1/2 Teaspoon (CHICKEN FILLING:) | |
| Lemon juice | 1/2 Teaspoon (CHICKEN FILLING:) | |
| Cooked | 3/4 Cup (16 tbs) (EGG FILLING:) | |
| 3 hard-cooked eggs, chopped | ||
| Pickle | 3 Tablespoon (EGG FILLING:) | |
| Onion | 1 Tablespoon, minced (EGG FILLING:) | |
| Prepared mustard | 2 Teaspoon (EGG FILLING:) | |
| Kasha | 3/4 Cup (16 tbs) (FRUIT AND NUT FILLING:) | |
| Walnuts | 1/3 Cup (16 tbs), chopped (FRUIT AND NUT FILLING:) | |
| Dates | 1/3 Cup (16 tbs), diced (FRUIT AND NUT FILLING:) | |
| Raisins | 1/3 Cup (16 tbs), diced (FRUIT AND NUT FILLING:) | |
| Honey | 1/3 Cup (16 tbs) (FRUIT AND NUT FILLING:) | |
| Cinnamon | 1 Teaspoon (FRUIT AND NUT FILLING:) | |
| Nutmeg | 1/4 Teaspoon (FRUIT AND NUT FILLING:) | |
Directions
Pastry: Combine flour and salt in medium-size bowl.
Make a well in the center.
Add egg, oil and half of the water.
Stir with a wooden spoon, adding remainder of water to make a smooth pliable dough.
Turn dough out onto a lightly floured board; knead a few times.
Brush dough with oil; cover with plastic wrap and let rest for about 1 hour.
At this point, dough may be refrigerated overnight.
Roll dough on a floured board, to an 18-inch square or as thin as possible.
Brush the dough with oil.
Cut into 36 3-inch squares or rounds.
Brush center of each with oil and fill with approximately 1 full tsp of filling; moisten edge with water; fold over; seal edges.
Place on lightly greased baking sheet.
Brush top with beaten egg white.
Bake at 375°F (190°C) for 12-15 minutes or until lightly browned.
Onion Filling: Saute onion in butter or margarine; add kasha and seasoning.
Use to fill knishes.
Bake.
Chicken Filling: Combine all ingredients and use to fill knishes.
Bake.
Egg Filling: Combine all ingredients and use to fill knishes.
Bake.
Fruit and Nut Filling: Combine all ingredients and use to fill knishes.
Bake.
Make a well in the center.
Add egg, oil and half of the water.
Stir with a wooden spoon, adding remainder of water to make a smooth pliable dough.
Turn dough out onto a lightly floured board; knead a few times.
Brush dough with oil; cover with plastic wrap and let rest for about 1 hour.
At this point, dough may be refrigerated overnight.
Roll dough on a floured board, to an 18-inch square or as thin as possible.
Brush the dough with oil.
Cut into 36 3-inch squares or rounds.
Brush center of each with oil and fill with approximately 1 full tsp of filling; moisten edge with water; fold over; seal edges.
Place on lightly greased baking sheet.
Brush top with beaten egg white.
Bake at 375°F (190°C) for 12-15 minutes or until lightly browned.
Onion Filling: Saute onion in butter or margarine; add kasha and seasoning.
Use to fill knishes.
Bake.
Chicken Filling: Combine all ingredients and use to fill knishes.
Bake.
Egg Filling: Combine all ingredients and use to fill knishes.
Bake.
Fruit and Nut Filling: Combine all ingredients and use to fill knishes.
Bake.
Chef
