Hi! Thank you for stopping by to watch me, Leah, cook kosher. I've been the owner operator of my boutique catering firm in Seattle, Leah's Catering, for the past 14 years.
Posting the video for knishes last summer, I am struck that so many months have passed and I've yet to get this recipe posted. A cursory review of this past half year leaves me shrugging. It's been a year. Oh well, I'm here now.
The dough recipe originates with the Lubavitch cookbook Spice and Spirit. That said, it took Mama Knish to show us how to work the dough. Before the plethora of YouTube videos, one really had to learn from a master. Mama Knish is a master and she divulged her technique years ago to my crew.
The secret is to pull the dough very thin; pull and stretch - not roll. Yes, the old cliché of stretching the dough until you can read a Yiddish newspaper through it. Well, maybe YOU can read a Yiddish newspaper - with or without - the dough overlay. Me, nope. My predominately Hispanic staff; they couldn't read it either. We had to settle for "muy thin" - yeah, I'm no good with Spanish either.
Please watch the video for all the nuance involved in making knishes without, G-d forbid, store bought puff pastry dough. It's worth the effort. This recipe makes a large batch of knishes; cut it in half - or make the entire recipe and freeze the excess and bake them later.
(And, I apologize for the delay in uploading the recipe!)
|Number of servings:||about 24 large knishes|
|Main Ingredient(s):||Potatoes - Russet, Potato Flakes - Pareve|
|Skill Level:||3 (1 Easy - 5 Hard)|
|Estimated POINT value:|
Make Kasha filling as per the 13 oz. box of medium kasha. Or, double the Kasha Varnishkas recipe but leave out the pasta. Add about 5 cups of the potato filling above. Mix well. Taste for salt and pepper, adjust as necessary.
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