Square Vs Round Knish at Rebecca Malloy blog

Square Vs Round Knish. While a hard rule in the sand cannot be drawn, most believe that round knish are baked and square knish are fried. The flavor will be better with butter or schmaltz, but make sure to clearly label the knishes so it is obvious to anyone who may eat them that they are not pareve. It all depends on how the cook prefers to make them. The two most popular kinds are kasha knishes, which are round and baked with buckwheat, and square knishes, which are fried. They can also be made in long rolls. Golden pastry surrounds a savory filling in this classic potato knish recipe. They can be small and round or square and flat.

Knish Recipes Potato, Beef, Spinach And Beyond (PHOTOS) HuffPost
from www.huffingtonpost.com

The two most popular kinds are kasha knishes, which are round and baked with buckwheat, and square knishes, which are fried. They can be small and round or square and flat. The flavor will be better with butter or schmaltz, but make sure to clearly label the knishes so it is obvious to anyone who may eat them that they are not pareve. Golden pastry surrounds a savory filling in this classic potato knish recipe. While a hard rule in the sand cannot be drawn, most believe that round knish are baked and square knish are fried. It all depends on how the cook prefers to make them. They can also be made in long rolls.

Knish Recipes Potato, Beef, Spinach And Beyond (PHOTOS) HuffPost

Square Vs Round Knish The flavor will be better with butter or schmaltz, but make sure to clearly label the knishes so it is obvious to anyone who may eat them that they are not pareve. Golden pastry surrounds a savory filling in this classic potato knish recipe. They can also be made in long rolls. They can be small and round or square and flat. While a hard rule in the sand cannot be drawn, most believe that round knish are baked and square knish are fried. The two most popular kinds are kasha knishes, which are round and baked with buckwheat, and square knishes, which are fried. It all depends on how the cook prefers to make them. The flavor will be better with butter or schmaltz, but make sure to clearly label the knishes so it is obvious to anyone who may eat them that they are not pareve.

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