potato knish recipe with phyllo dough

For the Potato Filling. Taste for salt and pepper adjust as necessary.

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Ingredients 6 large Yukon Gold potatoes peeled ¼ cup butter 1 large onion chopped 1 cube chicken bouillon crumbled salt and pepper to taste 18 sheets phyllo dough ¼ cup butter.

. Brush with melted butter. Kosher saltThe Backstory continues. Bake 30 to 40 minutes until golden brown.

Fold again in quarters brushing with butter. 18 sheets Athens Fillo Dough 9 x 14 thawed. Potato Knishes For the Filling.

Put potatoes into a large pot cover with cold water and bring to a boil over high heat. Roll dough around mixture tightly tucking ends under. A good knish goes something like this.

Its light and flaky on the outside and doesnt have dough thats two inches thick to tunnel. Lightly brush a strip with the egg wash. Layer 2 sheets of phyllo dough one on top of the other and cut this double-layered sheet in half.

Stretch out or roll dough a bit if necessary. 4 Spread half of sausage mixture over phylloLayer and brush with butter 10 more phyllo sheets. Brush beaten egg over the top of the knish and bake till golden brown approximately 20 minutes.

Lightly brush 1 phyllo leaf with melted butter and fold it in quarters lightly brushing with butter after each fold. 2 small onions medium dice. Sprinkle evenly with cooked eggs Swiss cheese spinach and basil.

In a mixing bowl combine the onions potatoes egg and parsley together. Set aside to cool. Of potatoes mix with about 1 c.

Make the Potato Filling. In a mixing bowl. Step 1 Preheat the oven to 375 degrees.

Trim and discard excess dough Brush melted butter over edges of knish to seal the. Of thinly sliced scallions add in salt and. Roll ball along the length of phyllo folding dough over bottom of filling and leaving some filling poking through the top.

Spread a log of the savory filling potato mixture - about 2 inches5cm thick - along one side of the rolled dough. Spread with potato mixture. 1 pound medium potatoes peeled and cubed about 2 cups 14 cup butter cubed 3 medium onions finely chopped 2 large eggs lightly beaten divided 1 teaspoon.

Arrange 5 sheets on bottom of a lightly greased 11- x 15-inch jellyroll pan. Ingredients 2-14 cups all-purpose flour 1 teaspoon baking powder 12 teaspoon salt 12 cup cold butter cubed 3 ounces sour cream FILLING. Fold dough over the potato about 1 and 12 times in a jelly-roll fashion making a logroll.

Preheat the oven to 350 degrees. Directions And one more from the cook book A Passion for Potatoes by Lydie Marshall. Box of medium kasha.

Roll ball along the length of phyllo folding dough over bottom of filling and leaving some filling poking through the top. Cut dough into 4 rectangles. Melted 16 Phyllo leaves And one more from the cook book A Passion for Potatoes by Lydie Marshall.

Roll out dough on a floured surface till 14 inch thick. Mash 2 c. 2 pounds russet potatoes peeled and cut in half.

Cut away remaining dough with a sharp knife for the next roll. Add to mashed potatoes with broth salt pepper and spices. Drop one heaping spoonful of potato mixture into each phyllo piece.

1 teaspoon 1 pinch for boiling potatoes salt. Knishes in Phyllo Dough 2 c Mashed potatoes with 12 lb 2 sticks butter. Or double the Kasha Varnishkas recipe but leave out the pasta.

In a large bowl mix together the cooked and shredded potatoes sautéd onions eggs instant mashed potatoes salt ascorbic acid if using garlic powder Tabasco sauce and cheddar cheese if. Spread about 14 cup potato mixture onto each square in a strip down the middle. Repeat with other 3 knishes.

6 Yukon Gold potatoes peeled and cut into large chunks. Each phyllo leaf will yield two 2- by 3-inch knishes. 4 large onions sliced 2 tablespoons vegetable oil 2 12 lbs.

Place filling in the middle of the dough and fold them over till ends meet then fold the opposite ends over with some of the beaten egg to hold it closed. 1 large egg 2 egg yolks. Season with salt and pepper.

Mash 2 cups of potatoes mix with about 1 cup of thinly sliced scallions add salt and pepper. Brush melted margarine over edges of knish to seal the seams and press down onto an ungreased baking sheet. 14 cup canola or vegetable oil.

Add about 5 cups of the potato filling above. Lightly brush 1 phyllo leaf with melted butter and fold it in quarters lightly brushing with butter after each fold. Spoon 1 cup of potato mixture on each section of phyllo mold into a large ball and position off-center at one end of strip of dough.

Trim and discard any excess dough. Lightly brush 1 phyllo leaf with melted butter and fold it in. 4 cups sweet onion thinly sliced.

2 tablespoons olive oil. Serve warm with drinks. Roll dough around mixture.

Brush thawed phyllo sheets with 12 cup melted butter. 1 diced yellow onions about 2 large onions 13 cup canola oil. Make Kasha filling as per the 13 oz.

Roll out 1 phyllo sheet at a time using a damp towel to cover the others to prevent them from drying out. 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. Potato knish recipe with phyllo dough.

14 cup butter melted. Knishes in phyllo dough 2 c mashed potatoes with 12 lb 2 sticks. Repeat this step with remaining sheets of phyllo dough to make 12 knishes.

Bake for 20 minutes turning once. Each phyllo leaf will yield two 2- by 3-inch knishes. Place 1 phyllo sheet in baking dish.

Top with remaining 5 phyllo sheets.

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