potato knish recipe with puff pastry

Place 12 teaspoon of mashed potato mixture in center of biscuit layer and roll up I bring the outside edges up into the center. Dust a work surface with flour and cut the puff pastry in half.

Pin On Jewish Holiday Recipes

Combine the potatoes caramelized onion mixture cream cheese sour cream dill and chives in a large mixing bowl.

. Fold up sides on top of dough and pinch tightly. Bake for 20-25 minutes or until just golden. Combine the potatoes and scallions.

Braid the strips of dough to cover the filling. Lightly brush egg wash around edges. Preheat oven to 400 F Prepare a sheet tray with parchment paper.

Mash the potatoes and add the egg the parsley salt and pepper. Use a potato masher to mash the. Drain and allow to steam dry for a minute or two.

The filling is made of grated cooking apples usually of a tart crisp and aromatic variety such as Winesap apples sugar cinnamon and bread crumbs. Set aside while preparing the dough. Cut the puff pastry into 3 12-inch squares.

For each knish mound 2 tablespoons of well-packed potato mixture in the upper half of the rectangle. A mixture of creamy mashed potatoes fill puff pastry bundles. Cut puff pastry sheet into 4 3-inch circles and 4 4-inch circles.

Separate biscuits into layers. Saute onion in chicken schmaltz or vegetable oil until lightly browned. Add 1 pouch of dry onion soup mix.

Prepare instant mash potatoes as per pack instructions using water and skim milk. Potato knish recipe with puff pastry Friday March 18 2022 Edit. Set aside to cool.

Lightly brush water on the outer ⅛ inch of the pastry. Roll up to the crease and slice the puff pastry across. Turn dough out onto a lightly floured surface and knead until soft smooth and elastic.

You want them to be a little dry. Recipe can easily be doubled. Pinch and twist tips down to form the knish.

Fold the pastry over the potato stuffing and seal the edges pushing down with the back of a fork. Combine all ingredients except biscuits and mix well the mixture should be the texture of stiff mashed potatoes. Apple strudel consists of an oblong strudel pastry jacket with an apple filling inside.

On one third of the pastry make a line across vertically with the mashed potato. Preheat your oven to 400 degrees F. Saute the minced onion until soft.

Preheat oven to 400 degrees F. Making knish dough is similar to making a pie crust. Then add in the flour and baking soda in stages.

Serve with mustard or other favorite dipping sauce. Moms Potato Knishes. Bring to a boil over high heat then reduce heat to medium-low cover and simmer until tender about 20 minutes.

Bruce Bell whips up a Yiddish snack food favorite. Add the onions with the oil and mix well with your hands. On each square add approximately 1-2 tsp of potato and 1-2 tsp of meat mixture.

Mix together the dry ingredients make a well in the center and add the wet ingredients then combine mixing by hand until the dough pulls together. Brush with lightly beaten egg. Season with salt and pepper.

In a bowl add the oil and salt to the 1 cup potatoes and mix. Lightly roll out puff pastry with rolling pin. Take out your leftover mashed potatoes that are chilled.

Brush 3 edges with beaten egg. Place the potatoes into a large pot and cover with salted water. Do not over mix.

Beat 1 egg and brush all over each knish. Then add the cold water and knead dough until in forms a firm ball then cover and let rest. Optionally whisk an egg with a.

Fill the center of each square with 2 tablespoons of potato base. Take out the puff pastry. Do not add salt or butter.

Transfer to a cookie sheet and. 12 sheet puff pastry 3 Idaho Yukon Gold Potatoes cooked peeled gently mashed 4 oz onions sauteed 2 oz cheddar cheese 2 oz Maytag blue cheese 1 oz Reggiano cheese 1 oz goat cheese 2 oz heavy cream 12 teaspoon salt 12 teaspoon pepper 18 teaspoon nutmeg Egg wash 1 egg and 1 egg. Roll out 14 of the pastry dough to the size of 1 placemat on a well floured board.

Follow his assembly instructions and bake them to a golden-brown. Fold each corner of the puff pastry square up until they touch. Cut each puff pastry sheet into 6 squares.

8 russet potatoes peeled and diced 3 medium onions sliced into half moons 3 tbsp olive oil 2 eggs 12 stick trans-fat-free margarine salt and pepper to taste 3 sheets puff pastry thawed 1 egg 1 tbsp water for egg wash 1-2 tbsp sesame seeds. Using a sharp knife make horizontal slits on each side of the potato filling. In a medium bowl with a rubber spatula combine all of the above ingredients in order given.

Preheat oven to 375 degrees. Heat 14 cup of vegetable oil in a skillet over medium heat. Add the potatoes to a pot and cover with salted water.

In medium saucepan combine potato. Depending on the size fill generously with potato-onion mixture. Refrigerate one half while you roll the other into a 12-inch by 18-inch rectangle.

Bruce makes hearty knishes each about the size of a hamburger but they can easily be made into appetizer portions using the same technique.

Pin On Recipes Potato Dishes