Baker boulanger knishes
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Baker boulanger knishes
  Lunch    Breakfast  
Last updated 6/12/2012 1:06:31 AM. Recipe ID 32026. Report a problem with this recipe.
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      Title: Baker boulanger knishes
 Categories: Knishes
      Yield: 48 Servings
      1 c  Unsalted butter
      2 c  Flour
    1/2 ts Salt
      1 c  Yogurt or sour cream

      1 lg Onion; diced
      6 lg Potatoes
      2    Eggs
    1/4 c  Melted margarine
           Salt; pepper to taste
           Melted margarine
           Egg wash; (made from 2
           -beaten eggs and 1/4 cup
  Make dough first. In the bowl of a food processor, place the flour and
  salt. As machine runs, drop in the butter and pulse to create a grainy
  mixture. Add sour cream or yogurt and process only until a ball forms.
  Remove from machine and pat on a lightly floured board into a disc.
  Chill while preparing filling. Prepare onions by sauteeing in oil
  until golden. Do this slowly. Remove from heat. Boil potatores.
  Remove skins and mash well. Stir in beaten eggs, melted margarine,
  salt and pepper to taste and onions. Set aside. Using half the dough,
  roll out on a lightl floured board into a rectangle about 10 by 20
  inches. Spread o horizontal edge with one-quarter of the potator
  mixture. Roll away from you, as for a jellyroll into the centre of
  the dough. Cut the dough in half, separating the rolled part (or
  jellyroll you have formed). Cut the roll into about 10 - 12 small
  pieces. Repeat with remaining ingredients to end up with four
  jellyrolls. Knishes can be frozen at the point and baked off as
  needed. Preheat oven to 350. On a lightly greased baking sheet, place
  the knishes on their ends, that is, cut side down and squish the
  kinish slightly on its end. Brush very lightly with melted margarine.
  Bake until almost golden, about 25 minutes, brush lightly with egg
  wash, return to oven and bake until nicely and evenly browned.
  Per serving: 66 Calories; 4g Fat (58% calories from fat); 1g Protein;
  6g Carbohydrate; 18mg Cholesterol; 37mg Sodium 

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Recipe ID 32026 (Apr 03, 2005)

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