These petite veal knishes are a perfect add-on to any Yom Tov meal.
Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.
In a medium-sized bowl, combine the chopped veal, eggs, bread crumbs, and spices for the filling.
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Line a baking sheet with Gefen Parchment Paper and set aside.
Slightly roll out each puff pastry square. Smear a thin layer of the ground veal on each square and roll up, jelly-roll style.
Cut off the ends and cut each roll into five to six pieces. Arrange on the baking sheet. Brush with beaten egg and bake till slightly brown, following package directions.
These rolls can be frozen raw, then baked and served fresh.
Photography: Moishe Wulliger and Chaya Berger
Food and Prop Styling: Renee Muller and Rachel Mintz