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Recipe by Nitra Ladies Auxiliary

Hungarian Professional Knishes (Big-Batch)

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Parve Parve
Easy Easy
60 Servings
Allergens

This recipe gives you a great dough to work with, and a whole bunch of great fillings that will satisfy every palate. The end result is a doughy outside and a delicious filling, regardless of which filling you decide on. Yield: 60 knishes

Ingredients

Dough

  • 5 cups flour

  • 3/4 pound margarine

  • 3 teaspoons salt

  • 4 yolks

  • 1/2 cup sugar

  • 1/4 cup lemon juice

  • 1 cup water

Potato Filling

  • 3 large onions

  • 8 large potatoes, boiled and mashed

  • 1 and 1/2 tablespoons salt

  • 1/4 teaspoon pepper

  • 1 egg

Cabbage Filling

  • 1 head cabbage. shredded (2 pounds)

  • 6 tablespoons oil

  • 2 tablespoons sugar

  • 1 and 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

  • 2 tablespoons flour

Spinach Filling

  • 2 pounds spinach, cooked and drained

  • 2 egg whites or 1/3 cup Haddar Egg Whites

  • 1 and 1/2 teaspoons salt

  • 1/4 teaspoon pepper

Mixed Vegetable Filling

  • 1 and 1/2 teaspoons salt

  • 1/4 teaspoon pepper

  • 1 egg

Directions

Prepare the Knishes

1.

Combine all dough ingredients and knead to form soft dough.

2.

Divide into six parts. Roll each part to 1/4-inch thickness. Cut into three- by three-inch squares.

3.

Combine ingredients for desired filling. Spoon one tablespoon onto square and roll up.

4.

Place seam side down onto baking dish. Brush with egg. Bake at 375 degrees Fahrenheit for 40 minutes or until golden brown.

Prepare the Potato Filling

1.

Sauté onions in liberal amount of oil.

2.

Combine with remaining ingredients, mix well.

Prepare the Cabbage Filling

1.

Sauté cabbage in oil for 25-35 minutes.

2.

Add all spices and mix well.

Prepare the Spinach Filling

1.

Mix all ingredients well.

Prepare the Mixed Vegetable Filling

1.

Combine all ingredients, mixing well.

Credits

Photography by Tamara Friedman

Hungarian Professional Knishes (Big-Batch)

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