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Jewish Recipes --> Recipes  --> Knishes

Rice Knishes - Dairy
Page 124 of Jewish Food: The World at Table by Matthew Goodman
Makes 14
 

Recipe Ingredients:

(Kosher recipe, knishes, Shavuot)
For the Filling:

  • 2 cups water

  • 1 cup long-grain white rice
  • 1/2 cup sweetened condensed milk
  • 1 tablespoon butter
  • 1/4 teaspoon salt
  • 1 sheet frozen puff pastry dough, fully thawed
  • 1 egg beaten lightly with 1 tablespoon water for egg wash

 

 


Jewish Food: The World at Table

Make the filling: Bring the water to a boil in a medium saucepan. Add the rice, condensed milk, butter, and salt. Cover the pan and reduce the

heat to very low. Simmer until the liquid is absorbed and the rice is very soft, 25 to 30 minutes. Transfer to a bowl and let cool completely.

Prepare the dough: On a lightly floured surface, roll the puff pastry sheet into a rectangle 14 inches by 10 inches. With a sharp knife or pizza cutter, cut the dough in half lengthwise, creating two rectangles each 14 inches by 5 inches.

Preheat the oven to 400 degrees.

Make the knishes: Lightly grease a baking sheet or line it with parchment paper. Divide the filling in half, and spread it evenly along the dough.

Roll up each dough half from one of its long sides into a long roll, pressing the seams and pinching the ends tight. Press down on the top to

flatten the rolls slightly. Place the rolls seam side down on the prepared baking sheet and brush the tops with the egg wash.

Bake until the dough is golden brown, 20 to 25 minutes. Use a serrated knife to cut the rolls into 2-inch slices. Serve warm or at room temperature.

 

Cooking Tips:    

Sept 2005 - 2013 - Kosher Recipes - Kosher Cooking - Jewish Cooking - Jewish Recipes - Jewish Foods