Knishes The Old Fashion Way Recipes

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.

Steps:

• 1. Beat egg with salt and liquid (water or milk) until smooth.
• 2. Add flour gradually until the consistency of heavy cream. You do not need a mixer. A whisk will work as well.
• 3. Add more liquid or flour as necessary. The batter will thicken as it sits.
• 4. Spoon 1/3 cup of batter into a greased, preheated crepe or crepe size fry pan.
• 5. Tilt pan until entire bottom is covered with a thin, even layer.
• 6. When the blintz is browned underneath and dry on top (1 to 4 minutes), turn out onto waxed paper (browned side up).
• 7. Cover with waxed paper and continue to stack blintzes and paper until all of the batter's used.
• 8. Mix filling ingredients.
• 9. Spoon some of the mixture into each blintz.
• 10. Roll up once.
• 11. Fold in ends.
• 12. Continue rolling into a cigar shape (like a Chinese egg roll shape). Chill until ready to cook.
• 13. To cook, heat a large skillet to medium-low and melt 2 teaspoons butter.
• 14. Fry blintzes, turning occasionally.
• 15. Add more butter as necessary.
• 16. Serve with warm applesauce, sour cream (as is the tradition). Can easily increase quantities if you are cooking for a crowd.