Ingredients
- 1 sheet puff pastry
- 1 pkg. Fleishige Kishka
- 1 lb. ground chicken or turkey
- 1 egg, beaten, for glaze
- Mushroom sauce
Instructions
- Roll out puff pastry to 10x14 inch.
- Cut two pieces of parchment paper to the same size as the puff pastry.
- Roll the kishka out between the two sheets of parchment paper.
- Take off top paper and invert (kishka-side down) onto puff pastry.
- Remove second sheet of parchment paper.
- Spread ground chicken over the kishka and roll up jelly roll fashion.
- Brush with egg wash.
- Bake on large cookie sheet at 350 degrees for 45 minutes to 1 hour.
- Serve with mushroom sauce.
Source: Dining In
I made this for my brother in law's siyum and it was a hit!
ReplyDeleteThanks dear!
ReplyDeleteSounds delicious! Was it difficult to make? I have never worked with parchment paper or defrosted kishka before.
ReplyDeleteNot difficult to make at all.
ReplyDeleteI put the kishka in the microwave to defrost a bit, so that I can spread it out over the puff pastry dough.
The parchment paper wasn't really necessary, it just helped the kishka be spread out more evenly.