Knish
User Reviews
5
6 reviews
Excellent
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Prep Time
45 mins
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Cook Time
1 hr 15 mins
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Rest Time
30 mins
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Total Time
2 hrs
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Servings
14 knish
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Cuisine
Israeli, Eastern European
Knish
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Knish (Кныш) is a small stuffed turnover, typical of Ashkenazi Jewish cuisine, which is very popular in North America, as well as in Israel.
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Ingredients
For the dough
- 3 cups flour , sifted
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 egg
- ½ cup water
- 1 tablespoon white vinegar
- ⅓ cup vegetable oil
For the filling
- 1 lb potato mashed
- 1 large onion , diced
- 3 tablespoon schmaltz (goose fat)
- 2 tablespoons vegetable oil
- 1 teaspoon caster sugar
- salt
- black pepper
For the brushing
- 1 egg , beaten
Equipment
- Standing mixer
- Potato masher
- rolling pin
- baking sheet
- parchment paper
- pastry brush
Instructions
Dough
- Add the flour and baking powder into the bowl of a stand mixer.
- In a bowl, whisk the water, an egg, the vinegar, the salt, and the vegetable oil.
- Pour the prepared liquid mixture over the flour and, using the dough hook, knead until a very elastic dough is formed.
- Cover the dough and place it for 30 minutes in the refrigerator.
Filling
- Peel the potatoes, place them in a saucepan, cover with water and cook covered over medium heat for 25 minutes from the time the water returns to a boil.
- In a non-stick pan, heat the schmaltz and oil.
- Sweat the onions over medium heat until they are tender and golden. Lower the heat, then add the sugar and mix well.
- Sauté for 5 minutes, stirring regularly.
- Drain the boiled potatoes and transfer them to a bowl.
- Add the fried onions and mash using a potato masher.
- Season with salt and pepper. Set aside.
Assembly
- Preheat the oven to 350 F (180°C).
- On a floured surface, roll out the dough, giving it a rectangular shape of 12 x 16 inches (30 x 40 cm). Cut the edges to get a nice rectangle.
- Spread the filling in the shape of a sausage along the entire length of the rectangle 1 to 2 inches (3 or 4 cm) from the edge, then roll the dough on the sausage and pinch the two ends of the tube thus forming to close it.
- Using a knife, form 14 cavities evenly spaced over the entire length of the rod.
- Cut each small roll and pinch the dough with the fingers to close the two ends (like a candy).
- Place the shaped, spaced portions on a baking sheet lined with parchment paper.
- Brush each knish with beaten egg and bake for 30 to 40 minutes until golden.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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