Next to egg creams, the other delicacy from the Brooklyn of my youth (the Fifties) was Mrs. Stahl's
knishes in Brighton Beach. No one came close to capturing the classic knish like Mrs. Stahl.
Whether they were packed full with cabbage, potato, kasha, or all those dessert fillings
(not to be confused with Shatzkin's Knishes on the boardwalk in Coney Island),
Mrs. Stahl's knishes were always spiced just right. On a hot summer afternoon,
after a morning of swimming in the pool at the Brighton Beach Private Beach Club and
listening to the dance bands play on the shell stage, nothing could compare with crossing
Surf Avenue and ordering a Mrs. Stahl's knish and a cold glass of buttermilk for lunch.
Here's one recipe for you:
YIELD: 8 servings
INGREDIENTS & MEASUREMENTS:
- 2 c flour
- 2 tbsp oil
- 1 tsp baking powder
- 2 eggs
- 1/2 tsp salt
- 4 tbsp water
- 3 tbsp vegetable oil or chicken fat
- 2 c plain mashed potatoes
- 2 c finely chopped onions
- Pinch salt and pepper to taste
- To make the dough, combine flour, baking powder and salt in large bowl. Make well and add 1 T of oil, eggs and 2 tablespoons water. Gradually mix wet ingredients to flour. Knead dough until ball is formed. Knead dough, place in oiled bowl, Let stand Covered for 1 hour.
- Preheat oven to 350 deg. Other 2 T of oil and cook onions until tender, add salt and pepper to taste. Mix filling ingredients in bowl. Roll out dough and divide into thirds on a floured surface. Roll dough in jelly roll fashion and fill with mixture. Cut into knish size and bake for 40 minutes, until golden brown.
- NOTE: Unbaked or baked knishes can be frozen and baked or reheated. Do not defrost. Unbaked knishes take about 45 minutes, baked 15 to 20 minutes.