Today's exercise: Coney Island Kinish

Today, I will endeavor to create yet another iconic N.Y.C. street food. The Kinish.

The Roadside Pie King's Blog
Log in or register to post comments

I am not familiar with the kinish, they sound yummy and yours look great Will.

Benny

Maybe Gabila did not make the jump over the border? I still have dough and filling tomorrow more filling will equal even more authentic! Deconstructed

Where’s the pastrami on rye and my sour pickle! These look great. I love a good knish especially if the outside is nice and crisp. These must taste fantastic.

Best,

Ian

I have toasted buckwheat (kasha) in coming. The next batch will be rolled like a jelly roll, then cut. Jewish deli style.

I'm sure yours were delicious but that yellowish rectangular shape resembles the rather bland industrial knishes that are sold from pushcarts and mass-market delis like Nathan's. Even Yonah Schimmel, the past temple of knishes on the Lower East Side of Manhattan, is pretty much industrial now (at least the last time I tried it).

Just for a more hamish (Yiddish for homey) look you might try a round shape, or a semi-circular dumpling (like a Chinese dumpling on steroids, or an empanada).

For fillings my personal taste leans toward mashed potatoes with lots of chopped onion, which are as traditional as kasha (buckwheat) or cheese. But you wouldn't serve cheese knishes as an appetizer for a meat meal.

Wikipedia Knish,

My next exercise will be, Jewish deli style kasha Kinish. Stay tuned to this channel! Smile...

They will be rolled and cut not unlike Schimmel.

Thanks for stopping by!