CARAMELIZED ONION AND POTATO KNISHES
As a young girl I was always baffled as to why my grandparents were so fond of knishes--to me, they were too big, too dense and too boring. These are much smaller and lighter, more like fluffy sour cream-and-herb-loaded baked potatoes wrapped in light, flakey pastry dough. For those intimidated by making and rolling out pastry dough, I can assure you that this is the most forgiving, most foolproof dough ever. I've made this recipe on both warm, humid days and cold dry days with nary an issue. Schmaltz lends both depth of flavor and flaky texture, but any neutral oil will work just fine.
Provided by Food Network Kitchen
Time 3h20m
Yield 15 to 18 pieces
Number Of Ingredients 17
Steps:
- For the pastry: Whisk together the flour, baking powder and salt in the bowl of a stand mixer. Add the schmaltz, vinegar and 1/2 cup water and stir into a shaggy ball with a spoon or large rubber spatula. (It's OK if some of the flour remains dry at the bottom of the bowl; the dough will come together during kneading.) Attach the dough hook to the mixer and knead on medium speed until the dough is smooth and elastic, about 8 minutes. Dump out the dough onto a lightly floured surface and knead it into a uniform ball, about 30 seconds. Wrap the dough in plastic wrap and chill for at least 30 minutes while making the filling. (The dough can be made and refrigerated up to 1 day ahead.)
- For the filling: Heat the schmaltz over medium-high heat in a medium heavy-bottom pot. Add the onions and 2 teaspoons salt and stir until coated. Cover and cook the onions, stirring occasionally, until they are translucent and begin to brown at the edges, about 15 minutes. Continue to cook, uncovered, stirring occasionally at first and then more frequently as the onions become sticky, soft and dark golden brown, about 30 minutes. Add the thyme and garlic and cook, stirring and scraping up all the browned bits from the bottom of the pan, until the mixture is very fragrant, about 1 minute. Remove from the heat and set aside.
- Cover the potatoes with cold water in a medium pot. Bring to a boil, then lower to a simmer and cook until the potatoes until tender, 15 to 20 minutes. Strain the potatoes and then return them to the pot. Cook the drained potatoes over low heat, shaking the pot to prevent sticking, until the potatoes are dry, about 1 minute.
- Combine the potatoes, caramelized onion mixture, cream cheese, sour cream, dill and chives in a large mixing bowl. Use a potato masher to mash the mixture together until everything is evenly combined. Season generously with salt and black pepper. Set aside to cool to room temperature. (The filling can be made and refrigerated in an airtight container up to 1 day ahead.)
- To form the knishes: Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment or spray lightly with nonstick cooking spray and set aside.
- Beat the egg with 1 tablespoon water in a small bowl and set aside.
- Divide the dough in half. Use your hands to roll 1 of the dough halves into a 6-inch-long log on a lightly floured surface, then use a rolling pin to roll the log out into a 16-by-12-inch rectangle. The dough will be very thin. Square off the sides, if necessary to prevent the end pieces from being too thick and uneven.
- Position the dough so that the long edges are parallel with the edge of the counter. Shape half of the filling into a 2-by-16-inch log. Transfer the filling on top of the dough, 1 inch in from the bottom edge. Gently stretch the dough up and around the filling. (It's ok if the dough tears a little as at this stage as it will be hidden as the dough is rolled up.) Then continue rolling up the filling in the dough into a long log. Score the log in 2-inch intervals and then cut the log into 8 segments.
- Working with one segment at a time, turn the piece so one of the cut side is up and pinch and smooth the top until sealed. Turn over so the other cut side is facing up, and pinch and smooth that side until sealed as well. Place the formed knish, with a sealed side down, on one of the prepared baking sheets and then gently press down to flatten it slightly. Repeat the process with the remaining segments, pastry and filling until all the knishes have been formed (see Cook's Note).
- Arrange the knishes about 1 inch apart on the baking sheets. Lightly brush the tops and sides with the reserved egg wash. Bake, rotating the pans halfway through, until the knishes are golden brown, 45 to 50 minutes. Cool at least 15 minutes before serving.
- The knishes can be served hot, warm, or at room temperature with sour cream.
CHEESE POTATOES
Don't let the basic ingredients fool you-this recipe has anything but ordinary taste. The hearty potatoes have a wonderful cheesy flavor and melt in your mouth. They're simple to prepare and impressive to serve. - Deborah Amrine, Grand Haven, Michigan
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a large nonstick skillet, cook potatoes in butter until crisp-tender and lightly browned. Sprinkle with salt and pepper. Pour milk over all; cover and cook until milk is absorbed. Sprinkle with cheese; stir until melted. Garnish with parsley.
Nutrition Facts : Calories 500 calories, Fat 18g fat (12g saturated fat), Cholesterol 61mg cholesterol, Sodium 720mg sodium, Carbohydrate 70g carbohydrate (7g sugars, Fiber 6g fiber), Protein 17g protein.
DELISH KNISH
Who wouldn't love loaded mashed potatoes inside a buttery crescent roll? Packed with cheese and bacon this knish recipe is easy to make. It's not a traditional knish filling but it's quite tasty. A great side dish or snack.
Provided by Craig Clark
Categories Vegetables
Time 1h20m
Number Of Ingredients 13
Steps:
- 1. Peel and cut potatoes. Cook in a pot of boiling water until soft enough to mash. Once cooked, drain water and return potatoes to the pot.
- 2. Mash using butter, sour cream, and a dollop of milk. Mix bacon bits and onion into the mashed potatoes. Salt and pepper to taste.
- 3. Roll out the dough so it lies flat. Use a pizza cutter to cut into 4 pieces cutting down the middle in each direction.
- 4. Place a small amount of cheese in the center of the dough. Then a large spoon full of mashed potatoes on top.
- 5. Fold dough over top pinching ends together. Place crease side down on greased cookie sheet.
- 6. Brush with egg wash. Then sprinkle with pepper, garlic salt, parsley flakes, and Parmesan cheese. Bake at 350 for 20 min or until golden.
CHEESY POTATO BAKE
These baked cheesy potatoes satisfy even hearty appetites. It's easy to fix since there's no need to peel the potatoes. The mild, comforting flavor goes nicely with any meat-I especially like it with meat loaf. -Michelle Beran, Claflin, Kansas
Provided by Taste of Home
Categories Side Dishes
Time 1h15m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Thinly slice the potatoes and place in a greased shallow 2-qt. baking dish. In a small skillet, melt butter; stir in the onion, salt, thyme and pepper until onion is coated with butter. , Spoon over potatoes. Cover and bake at 425° for 45 minutes or until potatoes are tender. Sprinkle with cheese and parsley. Bake, uncovered, 15 minutes longer or until cheese is melted.
Nutrition Facts : Calories 247 calories, Fat 10g fat (7g saturated fat), Cholesterol 30mg cholesterol, Sodium 449mg sodium, Carbohydrate 34g carbohydrate (3g sugars, Fiber 3g fiber), Protein 7g protein.
NANA REBA'S POTATO KNISHES
I grew up eating these potato knishes every holiday. My grandmother had to show up with at least four dozen because they were devoured within minutes! I haven't changed her recipe other than to use ready-made pie crusts. You can use cooked ground beef or lamb as well. -Ellie Brandon, Tucson, Arizona
Provided by Taste of Home
Time 1h
Yield 5 dozen.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. Prepare potatoes according to package directions. Meanwhile, in a small skillet, heat butter over medium heat. Add onion; cook and stir just until tender, 4-6 minutes. Remove from the heat. Stir in salt and pepper. Stir onion mixture into potatoes. Cool slightly., Meanwhile, on a work surface, unroll crusts. Roll each to a 12x10-in. rectangle. Spread half the potato mixture evenly over 1 crust; top with another crust. Repeat with remaining crusts and potato mixture. Cut each rectangle lengthwise into 2-in. strips. Carefully transfer strips to parchment-lined baking sheets, separating slightly. Press opposite edges of strips with a fork to seal. Cut strips crosswise into 2-in. squares., Bake until golden brown, 25-30 minutes. Serve warm with mustard.
Nutrition Facts : Calories 82 calories, Fat 5g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 97mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.
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