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Hungarian Professional Knishes (Big-Batch)

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Hungarian Professional Knishes (Big-Batch)
Parve Parve
60 Servings Serving Icon
2 Hours Preferences Icon
Easy Easy
Allergens info-icon
Contains
- Gluten - Egg - Wheat
Diets info-icon
- Vegetarian - Pescatarian

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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

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.

Variations:

Over baked potato knishes, sprinkle shredded cheese. Pour tomato sauce and bake another 15-20 minutes.

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

Recipe tags


Cabbage Classic Jewish foods Filling Hungarian Knishes Potato Spinach Vegetables
Hungarian Professional Knishes (Big-Batch)

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