potato knish recipe with phyllo dough

Preheat oven to 400. Then add the cold water.

Pin On Potatoe Knish Recipe

Arrange 5 sheets on bottom of a lightly greased 11- x 15-inch jellyroll pan.

. Wrap dough in plastic wrap and refrigerate for 15 minutes. Each phyllo leaf will yield two 2- by 3-inch knishes. 1 medium onion about 1 pound chopped and sautéed 1 large egg beaten 18 cup pre-made instant mashed potatoes prepared according to package directions.

Using an electric mixer blend together all ingredients until mostly smooth. For best results break up the potatoes first using a potato masher or a heavy spoon. Divide dough into three parts.

In a small bowl whisk together the egg oil vinegar and water. In a bowl add the oil and salt to the 1 cup potatoes and mix. On well-floured surface roll one part to 14 inch thickness.

Once the mixture is a craggy uneven mass knead it until smooth about a minute. Measure out one cup of the potatoes and reserve the rest. 4 large onions sliced 2 tablespoons vegetable oil 2 12 lbs.

Meanwhile heat up one tablespoon of oil and saute the onion until it is golden. Layer 2 sheets of phyllo dough one on top of the other and cut this double-layered sheet in half. Melted 16 Phyllo leaves And one more from the cook book A Passion for Potatoes by Lydie Marshall.

In a mixing bowl combine the onions potatoes egg and parsley together. 2 tablespoons olive oil. Ingredients 1 package puff pastry dough 2 sheets defrosted if frozen about 17 ounces dough.

Step 1 Preheat the oven to 375 degrees. Spread with potato mixture. Roll dough around mixture.

Stir in onion mixture salt and pepper. DIRECTIONS Preheat oven to 400. Fold dough over for sides to overlap each other.

Combine the potatoes and onions and stir in egg or egg substitute and seasonings. A few lumps are fine. Set aside to cool.

Pour it over the dry ingredients and stir them to combine. Add green onions and cook until softened and translucent 2 to 4 minutes. 3 large potatoes about 1 34 pounds peeled cut into 1-inch chunks boiled in well-salted water cooled and passed.

Fold again in quarters brushing with butter. Mix these together with your fingertips slowly bringing in the rest of the flour with your hands to form a dough. In a large bowl combine the caramelized onions potatoes oil eggs potato starch salt and pepper if using.

On a lightly floured surface roll dough into a 10x12 -in. Place seam-side down onto cookie sheet. Spread 13 of filling onto center of dough lengthwise.

Top with remaining 5 phyllo sheets. Peel the potatoes and place them in a pot with cold water and one tablespoon of chicken consomme. 1 large egg 2 egg yolks.

On a high flame bring to a rolling boil. Put the dough on a floured sheet of parchment and dust the top with flour. 14 cup butter melted.

Lightly brush 1 phyllo leaf with melted butter and fold it in quarters lightly brushing with butter after each fold. Cut into 16 squares. 1 teaspoon 1 pinch for boiling potatoes salt.

For the Potato Filling. Unroll the phyllo and carefully peel apart 12 sheets. 3 12 cups 730g mashed potatoes fresh left over store-bought or instant Note 1 equivalent of about 4 large-ish.

To make the knishes. Fold again in quarters brushing with butter after you fold. Do this gently until the dough is smooth.

Boil potatoes in salted water for 15-20 minutes till soft. In a large skillet over medium heat heat oil. Russet baking potatoes Salt to taste 1 large egg 12 cup chopped parsley 1 teaspoon salt or to taste Freshly ground pepper to taste For the Dough.

2 pounds russet potatoes peeled and cut in half. Lightly brush 1 phyllo leaf with melted butter and fold it in quarters lightly brushing with butter after each fold. Then lower the flame and allow it to cook till the potatoes are soft about 40 minutes.

18 sheets Athens Fillo Dough 9 x 14 thawed. Then add in the flour and baking soda in stages. Preheat oven to 400.

Add garlic oregano red pepper flakes if using and season with salt and. Prepare the knishes. In a mixing bowl.

4 cups sweet onion thinly sliced. 2 tablespoons olive oil 1 small onion finely chopped 2 tablespoons dry onion soup. Stir together your dry ingredients in the bottom of a mediumlarge bowl.

Return to pan and stir over low heat 1 minute to dry. Knishes in Phyllo Dough 2 c Mashed potatoes with 12 lb 2 sticks butter. Each phyllo leaf will yield two 2- by 3-inch knishes.

Stretch the dough into a 6-by-8-inch rectangle then use a rolling pin to roll it into a 12-by-18. Season with salt and pepper. You will need about 1 tablespoon melted butter for each leaf Cut the folded leaf in half mound 1 tablespoon mashed potatoes near one end butter the edges and.

Preheat the oven to 375F Spray a baking sheet with nonstick cooking spray and set aside. Drop one heaping spoonful of potato mixture into each phyllo piece. Brush thawed phyllo sheets with 12 cup melted butter.

Make a well in the center of the flour mixture and add the eggs water and oil. Repeat with remaining two parts. Mark indentations every inches.

Knishes can be prepared in large rolls. Return the remaining phyllo to your freezer for another use Cover 6 sheets with a damp dishcloth to prevent drying. Potato Knishes For the Filling.

Spoon 1 tablespoon potato filling in the middle of each square. 1 teaspoon water.

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