Hi Chef Gail! My husband has asked me to make cherry cheese knish. I’ve tried in the past & had a blowout with the filling. I noticed with the potato filling you mentioned it’s “dry”. Should I have a “dry” cherry cheese filling? Also I didn’t make the nice dough shape you did; mine was more like a pop tart after assembly.
You will be able to make a nicely shaped knish if you keep the filling as dry as possible. I would recommend a combo of cream cheese and ricotta. And after filling the knishes, place the cherries on the top not inside. Cherry juice will create a wet dough that could lose its' shape during baking.That way your pastry will bake off nice and flaky. Good luck!!!
@@GailSokol Farmer Cheese or Ricotta Salata would be drier, than Ricotta. If using Ricotta, drain it in a mesh strainer with cheesecloth to thicken and dry.
It's just wrong to put cream cheese in a potato knish, they are often served with meat, and would not be allowed under kashruth with cheese. Tofutti or other vegan cream cheese could be used for the flavor and texture. I thoroughly enjoy your videos and subscribed.
I traditionally put cream cheese in my mashed potatoes so I knew it would work well in my knishes!! If you are kosher you can absolutely add a vegan cream cheese to the recipe!!! I am thrilled to have you as a new subscriber!!! Welcome!!! And thanks so much for reaching out!!!
I most certainly will 😊
The size of your head..😂, my son would love it. Making it this weekend. Thank you for sharing.
@@cookingwithtara3285 You will love these knishes!!! Let me know how they come out!!!
Thanks for reaching out!!!
Gail, if the potatoes are too wet, you can add potato flakes (instant mashed potato flakes, or potato starch) to dry out the mix.
Great idea!!
Thanks Chef Gail, I’m a cook in a retirement home and will submit your video to the Food Director and see if we offer this to our diners!
The residents would love the knishes!!! Thanks for reaching out!!
I hope you got the OK. They would love these and they are portion controlled.
Hi Chef Gail! My husband has asked me to make cherry cheese knish. I’ve tried in the past & had a blowout with the filling. I noticed with the potato filling you mentioned it’s “dry”. Should I have a “dry” cherry cheese filling? Also I didn’t make the nice dough shape you did; mine was more like a pop tart after assembly.
You will be able to make a nicely shaped knish if you keep the filling as dry as possible.
I would recommend a combo of cream cheese and ricotta. And after filling the knishes, place the cherries on the top not inside. Cherry juice will create a wet dough that could lose its' shape during baking.That way your pastry will bake off nice and flaky.
Good luck!!!
Thank you so much! I appreciate your feedback 😊
@@jennifersternthal1524 It is my pleasure!!! Best of luck!!!
@@GailSokol Farmer Cheese or Ricotta Salata would be drier, than Ricotta. If using Ricotta, drain it in a mesh strainer with cheesecloth to thicken and dry.
It's just wrong to put cream cheese in a potato knish, they are often served with meat, and would not be allowed under kashruth with cheese. Tofutti or other vegan cream cheese could be used for the flavor and texture. I thoroughly enjoy your videos and subscribed.
I traditionally put cream cheese in my mashed potatoes so I knew it would work well in my knishes!!
If you are kosher you can absolutely add a vegan cream cheese to the recipe!!!
I am thrilled to have you as a new subscriber!!! Welcome!!!
And thanks so much for reaching out!!!