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Recipe by Nitra Ladies Auxiliary

Knishes (Big-Batch)

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Knishes (Big-Batch)
Parve Parve
Medium Medium
60 Servings
Allergens

Contains

- Gluten - Egg - Wheat
1 Hour, 30 Minutes
Diets
- Vegetarian - Pescatarian

The dough for these knishes is super smooth and easy to roll out. These knishes are so versatile with their many filling options, and can be presented in a variety of ways. Choose the filling and presentation that best suits your crowd, and enjoy! Yield: 60 knishes

Ingredients

Dough

  • 1 pound margarine

  • 6 egg yolks

  • 2 cups lukewarm water

  • 6 tablespoons sugar

Potato Filling

  • 24 large (12 pounds) potatoes, cooked and mashed

  • 10 onions, sautéed in liberal amount of oil

  • 4 eggs

  • 3 tablespoons salt

  • 3/4 teaspoon pepper

Cabbage Filling

  • 1 teaspoon pepper

  • 3 tablespoons sugar

Vegetable Filling

  • 2 teaspoons salt

  • 1/2 teaspoon garlic powder

Dough for Individual Knishes (Variation 3)

For Topping

  • 1/2 cup sesame seeds, for topping

  • 3 egg yolks, beaten with a little water

Directions

Prepare the Knishes

1.

Combine ingredients for dough and knead into a smooth dough. Divide into eight parts.

2.

In a separate bowl, combine ingredients for any of the above fillings. Divide into eight parts.

3.

Working with one part of dough on a well floured surface, roll out to 1/4 inch thickness. Spread 1/8 of filling lengthwise onto center of dough. Fold dough over, so that the sides overlap each other. Place seam-side down onto cookie sheet. Repeat with remaining seven parts. Mark slits every two inches for easier cutting.

4.

Brush rolls with beaten egg and sprinkle sesame seeds. Bake at 350 degrees Fahrenheit for one hour.

Notes:

For advance preparation, freeze unbaked rolls and bake on day of use.

Variation 2: Open-Faced Knishes

1.

Spread filling onto dough. Roll up jelly roll fashion. Slice to 3/4-inch slices.

2.

Lay flat and bake at 350 degrees Fahrenheit for 30 minutes.

Variation 3: Individual Knishes

1.

Roll out dough. Cut into three- by five-inch rectangles.

2.

Place one heaping tablespoon of filling mixture onto dough. Fold over and place seam-side down onto cookie sheet.

3.

Brush with beaten egg and sprinkle with sesame seeds. Bake for 45 minutes at 350 degrees Fahrenheit.

Credits

Photography by Tamara Friedman

Recipe tags

cabbage classic Jewish foods dough filling knishes large yield pastry potatoes vegetables
Knishes (Big-Batch)

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