If you’re a fan of classic Jewish cuisine, then you might have tried a Knish already. These small, savory dishes are typically filled with ingredients like mashed potatoes, cheese, or spinach, and then baked or fried to perfection. However, have you ever paused to wonder what the Knish’s outer layer is made of?
In this article, we’re going to explore the fascinating history and ingredients behind the Knish’s exterior. From traditional Jewish recipes to modern variations, we’ll break down the different techniques and ingredients used to create this delicious dish. So, whether you’re a seasoned Knish enthusiast or a curious foodie, let’s dive in and uncover the answer to the question: What is the outside of a Knish made of?
The History and Evolution of Knishes
Knish is a traditional Eastern European snack that has gained immense popularity around the world. It is a pastry that is comprised of a soft filling that is baked or fried, and wrapped in dough made from flour, water, and oil. The traditional knish is stuffed with mashed potatoes, onions, and schmaltz, but today, numerous variations are available, including cheese, meat, vegetables, and fruit fillings.
The first mentions of knish date back to the 17th century in Poland. The earliest knishes were known as “kiskes”, which were small dumplings filled with meat and mashed potatoes. Knishes became more popular in the 19th century when they were introduced to the United States by Jewish immigrants. Today, the knish has evolved to take on various different shapes and sizes, including cylindrical, square, or triangular. Some knishes are even made with gluten-free dough, and others include sweet fillings like fruits and chocolate.
Key Ingredients that Make Up the Knish
Knish is a traditional Jewish pastry that has gained popularity in various parts of the world. This delicious snack is made up of two parts – the outside dough and the filling. The outside dough is made using a combination of flour, water, eggs, and oil. The amount of each ingredient may vary depending on the recipe used, but typically, the dough is made to be tender, flaky, and slightly crispy on the outside.
Flour is the primary ingredient used for the dough, and it helps provide structure and texture to the knish. Water is added to hydrate the dough and help it come together, while eggs provide richness and flavor. Oil, usually vegetable or canola oil, is added to help keep the dough tender and flaky. The combination of these four key ingredients creates the perfect outer layer that encases the delicious filling.
Types of Dough and Pastry Used in Knish Making
When it comes to knish making, the type of dough used varies according to tradition and personal preference. Generally, there are two main types of dough that are used to make knishes: flaky pastry and “bready” dough.
Flaky pastry dough, also known as puff pastry, is a popular choice for making knishes as it creates a light, flaky texture. This dough is made by layering buttered dough and rolling it repeatedly, allowing it to rise in the oven and creating a flaky texture. On the other hand, bready dough produces a denser, chewier texture and is made with flour, water, yeast, and sugar. The dough is kneaded and left to prove before shaping and filling with savory ingredients. Ultimately, the choice of dough will depend on the desired texture and flavor of the knish, as well as the specific tradition or geography in which it is being made.
Flour vs. Potato Based Outer Covering: Which One is Better?
Flour and potato are the two main ingredients that are used to make the outer covering of a knish. Both types of coverings have their own distinct qualities and taste. The flour-based covering is made from wheat flour, water, and some oil, while the potato-based covering is made with cooked mashed potatoes mixed with flour and some oil.
The flour-based covering is crispy and has a slightly sweet taste to it. However, it can become dry and crumbly if not baked correctly. The potato-based covering, on the other hand, is soft, moist and has a slightly nutty taste to it. It is also more forgiving during the cooking process, as it contains more moisture than the flour-based covering. In general, both types of covering are equally good, and the decision to use one over the other ultimately comes down to personal preference.
The Role of Spices and Seasonings in the Outer Layer of a Knish
The outer layer of a knish is not just plain dough but also has a mix of spices and seasonings that enhance its taste and texture. Generally, the outer layer is made with a dough that is resilient enough to contain the filling without breaking apart. The use of spices and seasonings depends on personal preferences and can vary from knish to knish.
Adding a dash of black pepper, cumin or garlic powder can give the outer layer a unique flavor and aroma. Spices like turmeric and paprika can lend a beautiful yellow or red hue to the dough. Some knish makers might also add a pinch of sugar to the dough to balance the taste. These spices and seasonings give the knish its signature taste, aroma and appearance, making it a popular snack that has fans worldwide.
Modern Twists on Traditional Knish Wrappings
In recent years, chefs and bakers have been taking traditional knishes to the next level by experimenting with different types of dough and wrappers. For example, some bakers have started using puff pastry to give knishes a flakier texture, while others have used phyllo dough to create a crispy shell. Some have even experimented with using wonton wrappers to create mini knishes that are a perfect appetizer or snack.
In addition to changing up the dough and wrapper, chefs have also been experimenting with different fillings and flavors. Some shops offer sweet versions of the knish, filling them with apples, berries, or chocolate. Others have savory options like BBQ chicken, spinach and feta, or jalapeño and cheese. These modern twists on the traditional knish have been a huge hit, appealing to a wider audience and keeping this beloved food fresh and exciting.
The Art of Shaping and Folding a Traditional Knish.
The art of shaping and folding a traditional knish is an essential aspect of creating a delicious and authentic dish that has been enjoyed for generations. The process of shaping and folding a knish involves careful attention to detail, patience, and a love for the craft.
To start the process, the knish dough is rolled out and shaped into a rectangle or circle. The filling is then placed in the center, and the dough is gently folded over to encapsulate the filling. Once the knish is shaped, it is typically marked with fork tines or a small slit to allow steam to escape. The knish is then baked to perfection, resulting in a savory and delicious treat that is a testament to the skill and craftsmanship of the baker.
Verdict
The outer shell of a knish is a vital component of this beloved snack. It requires the right balance of texture, flavor, and practicality to make a knish that stands out in a crowd. From mashed potatoes to pastry dough, the possibilities are truly endless when it comes to what one can use to encase a knish. Some establishments pride themselves on sticking to the traditional recipe, while others are more experimental and aim to offer a unique twist on the classic knish. Whatever the case, one thing is for certain: getting that perfect outer shell is key to making a delicious knish.
Ultimately, the outside of a knish is an expression of the creativity and vision of its makers. While some may prefer the simplicity of a traditional mashed potato filling, others may opt for something more complex, experimenting with a range of textures and flavors. Regardless of what is used, the outer shell of a knish must always be substantial enough to hold the filling and yet delicate enough to ensure easy eating. From street vendors to high-end bakeries, knishes continue to play an important role in East Coast cuisine, and choosing the right outer shell is a crucial step in creating a truly memorable knish.