Want a low yield Knish recipe?

Knish Dough Recipe...Show more

The best knishes were Mrs. Stahls and they had many fillings, potato, spinach, kasha, my favoite cabbage plus several more I can't remember. Mrs. Stahls knishes were located in Brighton Beach in Brooklyn. They are long gone but I remember people driving in form all over NYS for Mrs Stahls knishes. Enough history, here is a copycat recipe for Mrs. Stahls potato knishes. The recipe makes 8 knishes and they can be frozen.

MRS. STAHL'S KNISHES SECRET RECIPE

Next to egg creams, the other delicacy from the Brooklyn of my youth (the Fifties) was Mrs. Stahl's knishes in Brighton Beach. No one came close to capturing the classic knish like Mrs. Stahl. Whether they were packed full with cabbage, potato, kasha, or all those dessert fillings (not to be confused with Shatzkin's Knishes on the boardwalk in Coney Island), Mrs. Stahl's knishes were always spiced just right. On a hot summer afternoon, after a morning of swimming in the pool at the Brighton Beach Private Beach Club and listening to the dance bands play on the shell stage, nothing could compare with crossing Surf Avenue and ordering a Mrs. Stahl's knish and a cold glass of buttermilk for lunch. Here's one recipe for you:

YIELD: 8 servings

INGREDIENTS & MEASUREMENTS:

Dough:
2 c flour
2 tbsp oil
1 tsp baking powder
2 eggs
1/2 tsp salt
4 tbsp water
Filling:
3 tbsp vegetable oil or chicken fat
2 c plain mashed potatoes
2 c finely chopped onions
Pinch salt and pepper to taste

PROCEDURE:

To make the dough, combine flour, baking powder and salt in large bowl. Make well and add 1 T of oil, eggs and 2 tablespoons water. Gradually mix wet ingredients to flour. Knead dough until ball is formed. Knead dough, place in oiled bowl, Let stand Covered for 1 hour.
Preheat oven to 350 deg. Other 2 T of oil and cook onions until tender, add salt and pepper to taste. Mix filling ingredients in bowl. Roll out dough and divide into thirds on a floured surface. Roll dough in jelly roll fashion and fill with mixture. Cut into knish size and bake for 40 minutes, until golden brown.
NOTE: Unbaked or baked knishes can be frozen and baked or reheated. Do not defrost. Unbaked knishes take about 45 minutes, baked 15 to 20 minutes.
------------------------------------------------
One of the best know knish brands thoughout the USA is Gabila's knishes. These always taste factory made to me and probably were. You could find them at ball games, hot dog stands and delis etc.. You can now find them in many supermarkets, check the frozen food aisle. If you would care to make this style yourself here is the recipe. I would only freeze the baked knishes.

Gabila’s” Style Potato Knish
Developed by Lynn Kutner
8-16 knishes (see prep directions)

Ingredients
2 1/2 cups AP flour
3/4 teaspoon salt
1-1 1/2 teaspoons turmeric(I used 1 1/2)—optional
2 eggs
1/2 cup tap water
2 Tablespoons oil
1 ½ pound Idaho or Russet Potatoes, boiled and mashed
1 large onion, diced and sautéed until golden
salt and pepper to taste
1 egg
2 T water
1 T white vinegar

Procedure
Combine flour, salt and turmeric in a bowl. In another bowl beat eggs with water, oil, and vinegar.
Make a well in the center of the flour, pour in egg mixture and work until a nice soft dough forms.
Knead for one minute, then wrap in lightly floured plastic wrap. Allow to rest in refrigerator for a minimum of one hour (or longer).
Cut the dough in half, refrigerate one half. Roll out thin on a lightly floured pastry cloth (or other surface, which will require a bit more flour). Then stretch a bit more with the your hands, being careful not to make holes. The dough is nice and elastic, and stretches easily. Each half of the dough makes 8 knishes.
Fill with cooled potato filling.
Potatoes are mashed with onions that have been sautéed in oil until golden brown, salt and pepper. Potato mixture should be on thick side. If you feel that your potatoes are too thick, add a spoonful or 2 of water. This much knish dough takes about 3 cups of mashed potato–about 1 1/2 to 1/3/4 pounds.

To Bake:
Preheat oven to 350- 375 degrees, oven rack high in the oven.
Brush knishes with egg wash(1 egg beaten with 2 tablespoons water).
Bake 15-20 minutes, until golden.

To Fry:
Heat 1/4 to 1/3″ oil in a skillet. When the oil is ready( test by placing the handle of a wooden spoon in the oil. If the oil bubbles around the wooden handle, it is ready) Caution: You will have to adjust the heat, so that the oil doesn’t get too hot.

Using bone dry utensils (to avoid dangerous spattering–Water should never come in contact with the oil.) , place a few knishes in the oil at a time. Do not crowd the pan. When the first side is brown, turn carefully, and brown the other side. The knishes take about 1 minute per side.

Remove, and place on paper towels to drain. Then proceed with the next batch.

Once cool enough to handle, shmear with deli mustard and enjoy. You’ll want for knish no more!
-----------------------------------------------------
If your need some visual help creating and rolling the dough or making the filling etc. Here is a Youtube video.
http://www.youtube.com/watch?v=4uvFBfjv26E...Show more

Potato-Kasha Knishes:

Yield:6 knishes

Ingredients
For the Dough:
1 1/2 cups all-purpose flour, plus more for dusting
3 tablespoons extra-virgin olive oil, plus more for brushing
Kosher salt
1/4 cup plus 2 tablespoons cold seltzer
2 teaspoons apple cider vinegar
For the Filling:
1 1/2 pounds russet potatoes, peeled and quartered
Kosher salt
4 tablespoons extra-virgin olive oil
1 1/2 pounds Spanish onions, diced
1 clove garlic, smashed
1 cup whole or coarse kasha (roasted buckwheat groats; available in the bulk aisle or near the dried beans)
Freshly ground pepper
Spicy mustard, for serving

Directions
Start with our step-by-step knish how-to.

Make the dough: Put the flour in a food processor, then pulse as you pour the olive oil through the feed tube. Scrape down the sides of the processor and pulse again.

Dissolve 1 teaspoon salt in the seltzer and vinegar in a liquid measuring cup. Pulse as you pour the liquid through the feed tube, 20 to 30 seconds. Turn the dough out onto a floured surface and knead until smooth. Flatten into an even disk, wrap in plastic wrap and refrigerate at least 2 hours.

Make the filling: Put the potatoes in a saucepan, cover with water and season with salt. Simmer until tender, 20 to 30 minutes. Drain and coarsely mash in a large bowl.

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the onions, garlic and 1 teaspoon salt. Cover and cook about 5 minutes; uncover and cook, stirring, until browned, 15 to 20 more minutes.

Meanwhile, combine the remaining 2 tablespoons olive oil and the kasha in a small saucepan over medium-high heat and cook until toasted, about 4 minutes. Add 1 3/4 cups water and 1 teaspoon salt. Reduce the heat to medium, cover and cook until the water is absorbed, about 10 minutes. Season with salt and pepper. Cool slightly, then add to the bowl with the potatoes. Add the onions and mash.

Remove the dough from the refrigerator 30 minutes before making the knishes. Preheat the oven to 375 degrees F; lightly brush a baking sheet with olive oil.

Make the knishes; place 2 inches apart on the baking sheet. Bake 30 minutes; brush with olive oil and continue baking until golden, 25 to 35 more minutes. Serve with mustard....Show more