Follow these steps for perfect results
gefilte fish
loaf
pastry dough, puff sheet
sheet
Preheat the oven to 400 degrees Fahrenheit.
Thaw the puff pastry sheet until pliable but not fully thawed.
Do not thaw the gefilte fish loaf.
Place the gefilte fish loaf on the puff pastry sheet.
Position the loaf so the ends are pointing towards the corners of the pastry.
Wrap the pastry around the loaf.
Use a little warm water to seal the edges of the pastry together.
Place the wrapped gefilte fish on an oiled baking tray.
Bake in the preheated oven for approximately one hour, uncovered.
Let cool slightly before slicing and serving.
Expert advice for the best results
Ensure the puff pastry is properly sealed to prevent filling leakage.
Brush the pastry with egg wash before baking for a glossier finish.
Everything you need to know before you start
10 minutes
Can be assembled ahead of time and baked just before serving.
Slice and arrange on a platter, garnish with parsley.
Serve warm or at room temperature.
Accompany with horseradish or tartar sauce.
Pairs well with the fish and savory flavors.
Discover the story behind this recipe
Traditional Jewish dish often served during holidays.
Discover more delicious Jewish Appetizer recipes to expand your culinary repertoire
Delicious potato latkes served with a spicy mayonnaise and smoked salmon topping. A great appetizer or side dish.
Easy and delicious matzo balls that are light and fluffy.
Savory cream cheese balls coated in toasted seeds and pistachios, perfect as an appetizer.
Delicious and savory latkes made with jumbo lump crabmeat, potatoes, and onions, perfect as an appetizer or side dish.
Savory and flavorful latkes made with Yukon gold potatoes and Jerusalem artichokes, served with a tangy apple-horseradish mayonnaise and creamy taramasalata.
A lentil-based alternative to chopped liver, offering a similar taste and texture while being vegetarian-friendly.
Crispy purple sweet potato latkes topped with sour cream and tobiko, perfect as an appetizer or side dish.
A luxurious take on traditional latkes, topped with creme fraiche and caviar.