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Old Time Recipes
The Birkett Mills
P.O. Box 440
Penn Yan, NY 14527
Fax: 315-536-6740

 

 
   
     
 
Pastry for Knishes
  
 
  For delectable turnovers with thin, flaky pastry, return to our authentic dough -far superior to the thick, doughy one you may have been served.  
 
 
 
2 cups all-purpose flour ½ cup water
½ tsp. salt Additional oil and flour
1 egg or 2 egg whites Slightly beaten egg white
2 tblsp. vegetable oil
 
  See below for four savory & sweet fillings  
  Combine flour and salt in medium-sized bow. Make a well in the center. Add egg, oil and half of the water. Stir with a wooden spoon, adding remainder of water to make a smooth, pliable dough.

Turn dough out onto a lightly floured board; knead a few times. Brush dough with oil, cover with plastic wrap and let rest for about 1 hour. At this point, dough may be refrigerated overnight.

Brush the dough with oil. Cut into 36, 3-inch squares or rounds; or make luncheon-size turnovers. Brush center of each with oil and fill with approximately 1 full teaspoon of filling; moisten edge with water, fold over; seal edges.
Place on a lightly greased baking sheet. Brush tops with beaten egg white. Bake at 375 for 12-15 minutes or until lightly browned.

Makes 36 snack-size knishes. Serve Onion, Chicken or Egg Knishes as warm or cold appetizers with mustard or dipping sauces. Fruit Knishes are delightful sweet snacks.
  
     
 
ONION FILLING
  
 
¾ cup cooked Wolff's kasha 1 cup onion, chopped
2 tblsp. butter or margarine 1/8 tsp. pepper
Sauté onion in butter or margarine; add kasha and seasonings. Use to fill knishes.
Makes 1 ¼ cup filling.
     
CHICKEN FILLING
1 cup diced cooked chicken ¾ cup cooked Wolff's cooked kasha
¼ cup finely chopped celery 3 tblsp. mayonnaise
½ tsp. poultry seasoning ½ tsp lemon juice
dash salt
Combine all ingredients and use to fill knishes. Makes 1 ¾ cups filling.
     
EGG FILLING  
¾ cup cooked Wolff's Kasha 3 hard cooked eggs; chopped
3 tblsp. pickle relish 1 tblsp. minced onion
2 tsp. prepared mustard
Combine all ingredients; fill knishes. Makes 1 ½ cups filling.
     
FRUIT & NUT FILLING
¾ cup cooked Wolff's Kasha 1/3 cup each: chopped walnuts, diced dates, and diced raisins
¼ tsp. nutmeg 1 tsp. cinnamon
1/3 cup honey
Combine all ingredients and use to fill knishes. Makes 1 ½ cups filling.
     
Kasha Almond Kugel
2 tblsp butter or margarine 1 tsp. ground cinnamon
½ cup finely chopped onion 1/8 tsp. ground nutmeg
1 cup Wolff's fine Kasha 15 pitted prunes, cooked, drained, chopped in quarters
5 eggs 1 apple peeled, cored and shredded
2 cups water ½ cup slivered almonds, chopped fine
1 tsp. salt ½ cup flour
½ cup sugar
     
Melt butter in medium skillet. Add onion and cook until tender, about 5 minutes.
Toss kasha with 1 beaten egg and add to onion in pan. Stir and separate kasha
as it cooks. Stir in water, salt; bring to a boil; cover; cook over low heat for 10
minutes. Cool.

Meanwhile, separate remaining 4 eggs. Beat whites until stiff; set aside. In large
mixing bowl, beat yolks until thick. Gradually add sugar, beating after each
addition.

Add kasha mixture. Combine flour, cinnamon, nutmeg, prunes and apple. Stir
into batter. Add nuts. Fold in beaten egg whites.
Spoon into well-greased and floured 9-inch bundt pan or ring mold. Bake at 350
for 40 - 45 minutes. Cool 15 minutes before removing from pan. Serve warm.
8 - 10 servings    
     
APRICOT KASHA NUT PEASANT PUDDING
In a 1 quart saucepan:
Prepare 1 ½ cups VANILLA PUDDING as directed from a mix.
FOLD IN:
1. cup canned APRICOTS, drained and cut in quarters ( reserve juice)
2. oz. chopped WALNUTS
CHILL: pudding, fruit and nut mixture
COMBINE:
1 cup WOLFF'S MEDIUM KASHA
1 tsp. SALT
2 oz. melted BUTTER
Cook over low heat stirring constantly until kasha is dry
ADD: 2 ½ cups BOILING WATER (using apricot juice as part of the water)
COOK: over low heat for 15 minutes until kasha is done.
CHILL: the kasha mixture.
COMBINE: 1 cup chilled kasha (save the rest for other purposes) and the vanilla
pudding mixture.
FOLD IN: 1 stiffly beaten EGG WHITE.
SERVE: chilled in champagne glasses
GARNISH: with WHIPPED TOPPING and CHOPPED WALNUTS
Yield: 6 - 4 oz. servings