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A little puff of delicious cakes. Very convenient and tasty when serving with the broth. Thanks Elena-elaizik for the wonderful recipe and master class.

Cooking time 120 minutes Number of servings-

Ingredients for Knish

Step-by-step instruction of cooking Knish

Step 1

Did the floor.portions.
Pie dough is simple:
Butter with flour, chop in the butter crumbs.

Step 2

Step 3

Transfer to a bowl,add egg,a spoonful of lemon juice or vinegar.

Step 4

This elastic dough.

Step 5

Divide into 8 balls, a good chill in the fridge.

Step 6

Boil the potatoes

Step 7

Finely chop the onion and saute in vegetable oil.

Step 8

Drain the water from the potatoes, slightly dried mash into a puree,

Step 9

add the onions with oil, salt and black pepper.
To spice added red pepper.

Step 10

Cool to room temperature.
Roll out the ball of dough as thin as possible. Stepping back a little from the edge of the stacked cushion stuffing. The diameter of the filling - 5-7cm. Diameter dough sheet - 30cm.

Step 11

Roll the tube(roll).

Step 12

The words of the author.Collect - suscipiam the open end of the roller to the center . Retreating of 7 cm - hand cut off a piece from the roller and also collect the open end to the center.

Step 13

First step: take a pinch of both of the assembled tip , twist, one hand goes clockwise, the other counterclockwise ( as he twisted the candy in the wrapper).
Second step:connect hands, replusive ball into a disk.

Step 14

Ready Nishiki laid on the sheet,top grease with vegetable small.

Step 15

Bake at t=180-190C.

Step 16

The words of the author.
Bake them to a beautiful glow.Have Krasikov has a very useful property: they can be made in advance.
Need to bake until almost cooked, not podrumyanivaya,cool, wrap, and on the sheet put in the refrigerator. And before serving, put in the preheated oven food processor in about 15 minutes.