Please enter the email you’re using for this account.
Parve
Medium
1 Hour, 30 Minutes
Diets 
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
1 pound margarine
6 egg yolks
2 cups lukewarm water
6 tablespoons sugar
4 teaspoons baking powder
8 cups Mishpacha All-Purpose Flour
1 teaspoon salt
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
6 pounds cabbage, sautéed in oil
2 teaspoons salt
4 tablespoons Mishpacha All-Purpose Flour
1 teaspoon pepper
3 tablespoons sugar
3 large onions, sautéed
5 bags Oriental or California Style vegetable mix
4 tablespoons Mishpacha All-Purpose Flour
2 teaspoons salt
1/2 teaspoon garlic powder
1 and 1/2 pounds margarine
2 cups lukewarm water
1 cup sugar
10 cups Mishpacha All-Purpose Flour
2 tablespoons salt
8 egg yolks
1/2 cup Heaven and Earth Lemon Juice
1/2 cup sesame seeds, for topping
3 egg yolks, beaten with a little water
Combine ingredients for dough and knead into a smooth dough. Divide into eight parts.
In a separate bowl, combine ingredients for any of the above fillings. Divide into eight parts.
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.
Brush rolls with beaten egg and sprinkle sesame seeds. Bake at 350 degrees Fahrenheit for one hour.
Spread filling onto dough. Roll up jelly roll fashion. Slice to 3/4-inch slices.
Lay flat and bake at 350 degrees Fahrenheit for 30 minutes.
Roll out dough. Cut into three- by five-inch rectangles.
Place one heaping tablespoon of filling mixture onto dough. Fold over and place seam-side down onto cookie sheet.
Brush with beaten egg and sprinkle with sesame seeds. Bake for 45 minutes at 350 degrees Fahrenheit.
Photography by Tamara Friedman
How Would You
Rate this recipe?
When leaving comments on kosher.com we ask that you be respectful, appropriate, and stay on topic. Click here to read our full comment policy.
Kosher.com Commenting Guidelines
We love hearing from our community! Constructive feedback, tips, questions, and friendly engagement are encouraged.
By commenting on Kosher.com, you agree to follow these guidelines. Please note that comments are for community discussion only and should not be considered halachic guidance—always check with your own Rabbi or LOR.
1. Be Respectful
2. Keep It Appropriate
3. Protect Privacy
4. Stay On Topic
5. Moderation