Page 165 - 18-24 Sept 19, 21

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Knishes (Big-Batch)

wraps Yom Tov Pastries

INGREDIENTS DIRECTIONS
For Topping Prepare the Knishes
1/2 cup sesame seeds, for topping Combine ingredients for dough and knead into a
3 egg yolks, beaten with a little water smooth dough. Divide into eight parts.
Dough
1 pound margarine In a separate bowl, combine ingredients for any of
2 cups lukewarm water WKH DERYH ¿OOLQJV 'LYLGH LQWR HLJKW SDUWV
6 egg yolks
6 tablespoons sugar :RUNLQJ ZLWK RQH SDUW RI GRXJK RQ D ZHOO ÀRXUHG
4 teaspoons baking powder surface, roll out to 1/4 inch thickness. Spread 1/8 of
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1 teaspoon salt over, so that the sides overlap each other. Place
Dough for Individual Knishes (Variation 3) seam-side down onto cookie sheet. Repeat with
1 and 1/2 pounds margarine remaining seven parts. Mark slits every two inches
2 cups lukewarm water for easier cutting.
1 cup sugar
FXSV $OO 3XUSRVH )ORXU Brush rolls with beaten egg and sprinkle sesame
2 tablespoons salt VHHGV %DNH DW GHJUHHV )DKUHQKHLW IRU RQH KRXU
8 egg yolks
1/2 cup Lemon Juice 1RWH )RU DGYDQFH SUHSDUDWLRQ IUHH]H XQEDNHG UROOV
Potato Filling and bake on day of use.
Variation 2: Open-Faced Knishes
24 large potatoes, cooked and mashed
10 onions, sautéed in liberal amount of oil 6SUHDG ¿OOLQJ RQWR GRXJK 5ROO XS MHOO\ UROO IDVKLRQ
4 eggs Slice to 3/4-inch slices.
3 tablespoons salt /D\ ÀDW DQG EDNH DW GHJUHHV )DKUHQKHLW IRU
3/4 teaspoon pepper minutes.
Cabbage Filling
6 pounds cabbage, sautéed in oil Variation 3: Individual Knishes
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3 tablespoons sugar rectangles.
2 teaspoons salt
1 teaspoon pepper 3ODFH RQH KHDSLQJ WDEOHVSRRQ RI ¿OOLQJ PL[WXUH RQWR
Vegetable Filling GRXJK )ROG RYHU DQG SODFH VHDP VLGH GRZQ RQWR
EDJV 2ULHQWDO RU &DOLIRUQLD 6W\OH YHJHWDEOH PL[ cookie sheet.
3 large onions, sautéed
WDEOHVSRRQV $OO 3XUSRVH )ORXU Brush with beaten egg and sprinkle with sesame
2 teaspoons salt seeds. Bake for 45 minutes at 350 degrees
1/2 teaspoon garlic powder )DKUHQKHLW

Sep 15 '21 The Bulletin 718.387.0123 • www.willbulletin.com Y-8