Thursday, March 5, 2015

Knish--The Perfect Nosh :)

     This recipe is actually originally from Joan Nathan, famous for her Jewish cuisine. 
     However, I don't think I'll have trouble with copyright, since I've added a few things.
     First, I will give the wheat recipe in italic, and the gluten free, egg free will be in parentheses. Those things in bold are just to make it so you can see it. I always fix the gluten free, but as far as I know, it turns out almost exactly like the wheat. 

Caramelize in 5 tablespoons grapeseed oil:
2 julienned yellow onions
5 cloves garlic

Peel, chop and boil 7-8 potatoes (depending on the size). Cook until soft. Pour into strainer and leave there to allow moisture to rise off potatoes. In a large bowl, mash the potatoes until everything is mashed. Mix in caramelized onions and garlic, 1 egg (1-2 tablespoons olive oil), 1 tablespoon parsley and salt and black pepper to taste. Set aside.

Preheat the oven to 375 degrees.

In a separate bowl, combine:
1/2 cup grapeseed oil
1 cup water
1 tablespoon white vinegar
1/2 teaspoon salt

One cup at a time, add:
4 cups flour (3 cups All-purpose gluten free baking mix (sifted) and 1 cup cornstarch OR
2 cups white rice flour, 1 1/2 cups cornstarch and 1/2 cup brown rice flour (sifted))

Use an electric mixer or start with a whisk and finish mixing with your hands. (For gluten free, be sure that you do not overmix).
Knead into a ball. Shape into 4 balls (or divide with pastry cutter or sharp knife), then let rest for 30 minutes under a cloth. 
Place each ball of dough on a long strip of parchment paper. Roll each ball of dough into a flat rectangle until they are very thin (as thin as you can get it). Cover with parchment paper, and let rest for fifteen minutes. Then, ensure that dough is flat by gently smoothing it with your hands (while the parchment paper is still on it) with slight pressure in your hands. Spread 1/4 of the filling over most of the dough, leaving a one inch border. Holding the parchment paper, roll up dough like a jelly roll, brushing oil across the top a couple times while you roll. 
Then, taking a sharp knife, divide the roll into 2-inch knishes, pinching the open ends shut.
Do this with remaining dough. Place knish onto baking sheet. Brush all knish with pastry brush from a bowl of  1/2 cup beaten egg (1/2 cup olive oil) to ensure moisture and flakiness.  Bake for 25-30 minutes or until pastries are golden brown. Serve hot or cold.

Allergy information: If you follow the gluten free directions, you will be fine if you have an intolerance or allergy to wheat or egg. If you have an allergy to corn, however, exchange the corn starch for an even combination of tapioca starch and potato starch. Use slightly less of the two other starches and fill in with another gluten free flour.

Here are two ways to fold your knish:


Although, the open area wouldn't be there; it would be folded in. These public domain pictures were all I could get, but at least it gives you the idea.

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