There are so many times when I wish for a knish, smeared with mustard, so hot the potato burns the roof of my mouth, but I can’t wait for it to cool down before I take another bite so I burn it again.
I miss New York…
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Titirangi Storyteller 
Your picture put me right there! I can feel the excitement of the city…hear the taxi horns as they zoom to their next stop. and even see all the lights and action. Next time I go I’ll try a knish. Thanks for bringing it all back 🙂
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If you get there before I do, can you pick me up a knish, too? 😉
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Happy to. Better yet, meet me at the corner and we will nosh knish together!
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Here’s a recipe for them….maybe your husband could whip up a batch?
Knish
This recipe is adapted from the book by Joan Nathan, Jewish Cooking in America.
.Prep Time:– Inactive Prep Time:– Cook Time:– Level:
— Serves:
about 2 dozen.Ingredients
2 cups julienned yellow onions, caramelized
4 cups mashed potatoes
1 egg
1/2 cup finely chopped parsley, plus extra for garnish
Salt and black pepper
1/2 cup vegetable oil
1 cup water
1 tablespoon white vinegar
1/2 teaspoon salt
4 cups flour
1/2 cup egg wash
Essence
Directions
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.
. Copyright 2011 Television Food Network G.P.
All Rights Reserved
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Oh thank you! I have emailed it to my husband (odd how we do that when his is just upstairs from me…) I will report back on the results!
Shower tomorrow! I made the world’s tiniest cupcakes and truffles and petit fours…
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I miss New York. Maybe I’ll go there this spring. Need to start maneuvering now 🙂
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Oh, I’d love to be there in the spring – but not this year… maybe next year…
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Anytime is New York time 🙂
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The desserts for the shower sound lovely. Multi-talented one you are! Hope it was a very special time for your sweet daughter and for you.
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It surely was! 4 more sleeps until the big day! I’m more fussed about this wedding than I was for my own!
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