Cookbook »

Knishes


325 g flour
¼ tsp baking powder
1 tsp salt

¼ c schmaltz / duck fat
¼ c vegetable oil
½ c water
1 tsp lemon juice
1 egg

Mix in food processor, let chill in fridge. Roll out very thin.

Bake @ 375 °F for ~45 min. (depending on size/filling).


2 lbs. russet potatoes
½ tsp salt

2–4 tbsp smetana
¼ tsp brown sugar
½ c chopped scallions
Twist of black pepper

Boil potatoes in salted water. Add smetana and brown sugar, mash. Add scallions and black pepper.


Bonus: tvorog snails

SOME_AMOUNT (2 lbs.?) tvorog, well drained
2–3 tbsp smetana
SOME_AMOUNT (¼ c?) sugar
¼ tsp salt
1 tsp vanilla
1 tbsp cornstarch

1 stick butter, melted
Sugar for sprinkling

Roll out dough, lay out filling on an edge; on bare dough surface, brush with melted butter and sprinkle with sugar. Roll up, coil up, brush with more butter, sprinkle with more sugar. Bake for 45–50 min. @ 375 °F.