On the day I tested this recipe, I decided to fry lots of chicken cutlets (don’t know what possessed me because I never fry!). You know how tempting fresh, hot, crispy shnitzel is. Well, whoever came into the kitchen made a beeline straight for this instead! Thanks, Rachel, for another winner!
- oil - for sauteing
- onion - 1 large, diced
- fresh mushrooms - 2 boxes, sliced
- frozen broccoli - 1 32-oz bag
- salt and pepper - to taste
- nutmeg - optional, but reccomended
- ricotta cheese - 1 cup
- mozzarella cheese - 1/2-3/4 cup
- puff pastry dough - 1 2-lb package
- egg yolk - 1
Heat a little bit of oil in a large frying pan. Sauté onion for 5 minutes, until golden. Add mushrooms and continue sautéing for an additional 7–8 minutes, until mushrooms are wilted. Stir occasionally.
Meanwhile, cook broccoli in a small amount of salted water until soft. Drain well and mash with a potato masher. You want to have small pieces, not large pieces and not mush.
Preheat oven to 350°F (180°C). Add sautéed onions and mushrooms to the broccoli. Season generously with salt and pepper, and a pinch or two of nutmeg. Taste and adjust seasoning if desired. Add ricotta cheese and mozzarella cheese and combine all together well.
Divide puff pastry in half. On a floured surface, roll out each section to a nice-sized rectangle. Spread filling all over dough and roll up jelly-roll style. Carefully place in a large baking pan. Smear top with egg yolk. Bake for 30 minutes or until golden. I recommend leaving it in the oven with the oven off and the door partially opened for another 10–15 minutes.
Note: I slice the mushrooms in the food processor so they are nice and thin, and easier to mix in the frying pan. Also, I used low-fat mozzarella cheese and just sprinkled a little regular fat cheese on top of the broccoli mixture before I rolled up the dough.
Tip: If you like really crisp knishes, slice a piece of the roll and turn on its side. Toast in the toaster oven for a few minutes until browned. Delicious!