Best 6 Authentic New York Knish Recipes

NEW YORK KNISH - YO!

Steps:

• Place potatoes into a pot with enough water to cover. Bring to a boil, and cook until tender. Drain, and set aside.
• While the potatoes are boiling, heat 1/4 cup butter in a large skillet over medium heat. Stir in onions, and cook until soft and translucent.
• In a large bowl, mash the potatoes until smooth. Mix in onion and butter mixture, crumbled bouillon, and salt and pepper to taste.
• Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
• Layer 3 sheets of phyllo dough one on top of the other, and cut this triple-layered sheet in half. Drop one spoonful of potato mixture into each phyllo piece. Roll dough around mixture, tucking ends under. Repeat this step with remaining sheets of phyllo dough to make 12 knishes. Brush with remaining 1/4 cup butter, and place on baking sheet.
• Bake in a preheated oven 30 to 40 minutes, or until golden brown.

KNISH

Steps:

• Preheat the oven to 375 degrees. In a mixing bowl, combine the onions, potatoes, egg, and parsley together. Season with salt and pepper. Set aside. For the pastry: In a mixing bowl, combine the oil, water, vinegar, and salt. Add the flour, 1 cup at a time and knead into a ball. Shape into 4 balls and let rest, covered with a cloth, about 30 minutes. Roll each ball of dough out as thin as possible into a flat rectangle. Sprinkle the dough with flour and cover with parchment paper. Let the dough rest for 15 minutes. Using your hands, spread the dough out very thin. Spread 1/4 of the filling onto one third of the dough, leaving a one inch border. Holding the parchment paper, roll up the dough like a jelly roll, brushing oil across the top a couple of times as you roll. Using the side of your hand like a knife, divided the roll into 2-inch knishes. pinch the open ends shut. Repeat procedure with remaining balls and dough. Place the knishes, flat side down, 2 inches apart, on a greased baking sheet. The knishes will need to be baked in batches. Brush the knishes with the egg wash. Bake for 25 to 30 minutes or until the pastries are golden brown. Place the knishes on a platter and garnish with Essence and parsley.

SARAH'S KNISH

Steps:

• Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Heat 1/4 cup of vegetable oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Combine potatoes and onions in a large bowl; season with 2 teaspoons of salt, pepper, sugar, and garlic. Mash until smooth; set aside.
• Preheat an oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Beat eggs, 1/2 cup of vegetable oil, warm water, and 1 teaspoon of salt. Gradually stir in flour. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Divide the dough into thirds and roll each piece out to about 9x13-inches. Slice the rolled dough in half lengthwise, then spread the potato mixture down the center of each strip. Roll each strip around the filling and gently press to seal. Repeat with the remaining dough and filling to end with six logs.
• Cut each log into 1-inch slices and place cut side down on the prepared baking sheet. Gently press the edges of the dough toward the center of the potato mixture to form a bun. Beat egg yolks and milk together in a small bowl. Brush each knish with the the egg yolk mixture.
• Bake in the preheated oven until golden brown, 35 to 45 minutes.

KNISH

Steps:

• Add the flour and baking powder into the bowl of a stand mixer.
• In a bowl, whisk the water, an egg, the vinegar, the salt, and the vegetable oil.
• Pour the prepared liquid mixture over the flour and, using the dough hook, knead until a very elastic dough is formed.
• Cover the dough and place it for 30 minutes in the refrigerator.
• Peel the potatoes, place them in a saucepan, cover with water and cook covered over medium heat for 25 minutes from the time the water returns to a boil.
• In a non-stick pan, heat the schmaltz and oil.
• Sweat the onions over medium heat until they are tender and golden. Lower the heat, then add the sugar and mix well.
• Sauté for 5 minutes, stirring regularly.
• Drain the boiled potatoes and transfer them to a bowl.
• Add the fried onions and mash using a potato masher.
• Season with salt and pepper. Set aside.
• Preheat the oven to 350 F (180°C).
• On a floured surface, roll out the dough, giving it a rectangular shape of 12 x 16 inches (30 x 40 cm). Cut the edges to get a nice rectangle.
• Spread the filling in the shape of a sausage along the entire length of the rectangle 1 to 2 inches (3 or 4 cm) from the edge, then roll the dough on the sausage and pinch the two ends of the tube thus forming to close it.
• Using a knife, form 14 cavities evenly spaced over the entire length of the rod.
• Cut each small roll and pinch the dough with the fingers to close the two ends (like a candy).
• Place the shaped, spaced portions on a baking sheet lined with parchment paper.
• Brush each knish with beaten egg and bake for 30 to 40 minutes until golden.

NEW YORK CITY KNISH

Steps:

• Peel, halve and boil potatoes until tender, 15-20 minutes.
• Mash in a large bowl.
• Sauté onion in 1 1/2 tablespoons butter until translucent but not brown.
• Add to mashed potatoes with broth, salt, pepper and spices.
• Stir well.
• Melt remaining tablespoon of butter.
• Pre-heat oven to 375 degrees.
• Layer 3 sheets of phyllo dough and cut in half.
• Repeat with remaining 3 sheets.
• Spoon 1 cup of potato mixture on each section of phyllo, mold into a large ball and position off-center at one end of strip of dough.
• Roll ball along the length of phyllo, folding dough over bottom of filling and leaving some filling poking through the top.
• (Trim and discard excess dough.) Brush melted butter over edges of knish to seal the seams and press down onto an ungreased baking sheet.
• Repeat with other knishes.
• Bake 30-40 minutes, until golden brown.
• Makes four knishes.

KNISH

Steps:

• For pastry, in a large bowl, combine flour, baking powder and salt. Cut in butter until crumbly. Stir in sour cream, adding 3-4 tablespoons water to form a dough. Shape into a disk, mixture will be crumbly. Wrap and refrigerate at least 2 hours or overnight., Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 8-10 minutes., Meanwhile, in a large skillet, melt butter over medium-high heat. Add onions; cook and stir until tender, 8-10 minutes. , Drain potatoes; return to pan and stir over low heat 1 minute to dry. Mash potatoes; stir in onion mixture, salt and pepper. Set aside to cool. Stir in eggs., Preheat oven to 400°. On a lightly floured surface, roll dough into a 10x12 -in. rectangle. Cut into 16 squares. Spoon 1 tablespoon potato filling in the middle of each square. Brush the edges with water. Fold each corner toward the center, meeting in the middle. Arrange, seam side down, on ungreased baking sheets. Bake until lightly browned, 15-20 minutes.