NEW YORK (JTA) — Larissa Raphael was sick of eating knishes that packed in plenty of potatoes but no punch.
“I was like, ‘why does the knish need to be bland?’” she said. “I want it to taste really good.”
As the former pastry chef of a late lamented restaurant that earned a Michelin star, she decided to take matters into her own hands. In February, Raphael, 47, launched her one-woman knish business, Riss’ Knishes.
Raphael started cooking up the idea last year when an acquaintance suggested she make the doughy pockets with roots in Jewish Eastern Europe. She…