RFCJ RECIPE ARCHIVE
Posted by : ELAINE RADIS Knishes, Blossom's Potato - pareve
MM: BLOSSOM'S POTATO KNISHES ---------- Recipe via Meal-Master (tm) v8.05 Title: BLOSSOM'S POTATO KNISHES Categories: Appetizers, Jewish, Passover Yield: 1 Servings ---------------------------DOUGH--------------------------- 2 c All-purpose flour 2 Eggs; beaten 1/4 c Oil 1/4 c Water pn Salt --------------------------FILLING-------------------------- 6 Russet potatoes 2 Onions; coarsly chopped Salt and pepper Fry onions slowly in lots of oil until light brown. Put onions in strainer over bowl to drain, and save oil. Boil potatoes and mash (without butter or milk). Add drained onion, lots of pepper and salt. Should taste spicy. This can be done the day before. For dough, put flour in bowl and make well. Add other ingredients, mix and knead a bit. Cover with turned over bowl and let dough rest 1 hour. Roll 1/3 of dough at a time into rectangle about twice as long as wide, and as thin as possible. You can even stretch this dough if you practice. Don't worry about tears, they are easily fixed. Brush dough with oil saved from onions. Put 1/3 of potato filling like a sausage along the long side. Roll up like jelly roll and put in baking sheet which has been coated with the rest of the onion oil. Turn roll over in pan to coat with oil. Make little score marks in dough so you can cut easily later. Bake at about 375 degrees until pretty brown. (A long time, really, 30-45 minutes usually) You can make ahead by baking till light brown, cool, wrap in foil and freeze. Then put in 375 deg. oven till very hot and brown. My family LOVES these. Knishes are much easier than they sound. The secret is to use enough pepper, and to serve them HOT. Blossom Blimes ----- Auntie_e/in Framingham
