Recipe by: Tee Lopez
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I make the dough to use with leftover mashed potatoes. I then add onion, cheese, and either spinach or brocolli which I drain and squeeze very well to get the liquid out. I roll the dough very...
This was OK, but the dough wasn't like a real knish that you'd get at a kosher deli. i prefer a "doughier" dough and this was a little harder.
I make the dough to use with leftover mashed potatoes. I then add onion, cheese, and either spinach or brocolli which I drain and squeeze very well to get the liquid out. I roll the dough very...
This was OK, but the dough wasn't like a real knish that you'd get at a kosher deli. i prefer a "doughier" dough and this was a little harder.
For the filling I used 7 potatoes, 2 medium onions, 4 tbs oil, 2 tsp salt, 1 tsp black pepper, 2 tsp sugar, 1 tsp minced garlic, and 2 eggs. For the dough I only used 4 cups of flour. I divide...
there was too much filling left over, it just didn't measure out right. also, the dough wasn't right. im looking for a recipe close to the knish i had when i lived in new york. the dough should ...
I added a few more things (cheese, garlic, butter) to give it a more savory taste. The only problem I had with it was the crust...It's suppose to be flaky and softer, so next time I'm going to j...
Not sure what they are supposed to taste like but these were very good. The crust was very crunchy. I cut with a sharp knife, not a pizza cutter as that squashed my dough.