Knishes (Big-Batch)

 
  • Cooking and Prep: 1.5 h
  • Serves: 60
  • Contains:

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 (31)

For Topping

Dough

Dough for Individual Knishes (Variation 3)

Potato Filling

Cabbage Filling

Vegetable Filling

Start Cooking

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.

Note:

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



 
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