Fannie Stahl’s granddaughters summoned recovered memories to bring this recipe to life. Toby Engelberg, who sold her knishes in the Bay Area for a while, enlisted the help of her elder cousin from New York, Sara Spatz, who, as a young woman, worked in her grandmother’s shop in Brighton Beach. I was there to learn. What struck me most was the aroma. It filled the kitchen as soon the skins were peeled from the first onions, and lingered long after the last tray of knishes had cooled.
Makes about 18 knishes. Knishes can be reheated in the oven or in a skillet on the stove top.