Knishes
With Rosh Hashanah right around the corner, Lucy always tries something new for knish fillings. This year we caramelized some onions, then threw in some cabbage, a clove of minced garlic and some home made / smoked shopped corned beef. The red potatoes were boiled but not peeled, mashed and dressed with salt, pepper and some International crema. Once the potatoes were mixed in we did our usual easy peasy dough wrap of oil, water, salt and AP flour. Since this was test run we didn't bother with the egg wash but will do so for the RH holiday. We like our knishes more bite size rather than the larger than gigantic hamburger size at Yonah Schimmel's knish bakery in Manhattan's Lower East Side
Here is the filling. These were baked at 350 F for 30 minutes and then we turned on the convection and turned the oven down to 325 F for another 15 minutes. Will post the final version on Thursday. Here they are for Rosh Hashanah...The egg wash and shaping made a difference::) My wife said she liked them so that is really something!