Knishes

Directions

1. 1
   Blend the coconut, water and salt until remain homogeneous
2. 2
   Pour the mixture over a teflon nonstick sheet
3. 3
   Form a square by dehydrator tray to the edge
4. 4
   Dehydrate for 6 hours at 41°C [105°F] until you can turn
5. 5
   Remove the foil and turn Teflex
6. 6
   Dehydrate for 15 minutes more until both sides are dry and flexibles
7. 7
   Cut in strips of 9 cm width
8. 8
   Marinate spinach in oil, salt, lemon and pepper for 30 minutes
9. 9
   Process almonds with S blade, letting remains some texture
10. 10
    Add marinated spinach
11. 11
    Process a few seconds longer to join
12. 12
    Transfer to a bowl with silicone spatula
13. 13
    Moisten with water the edges of each strip of dough
14. 14
    Place a generous tablespoon of the filling on each dough edge
15. 15
    Roll gently toward the other end
16. 16
    Once rolled, bring the edges toward the center where the dough is
17. 17
    Press gently to shape the knishes
18. 18
    Garnish each plate with drops of juniper oil
19. 19
    Place three knishes per dish
20. 20
    Add small green leaves
21. 21
    Drop black sesame seeds from above
22. 22
    Add pineapple sage flowers above each knish