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5.0 from 9 votes

Knish

Knish (Кныш) is a small stuffed turnover, typical of Ashkenazi Jewish cuisine, which is very popular in North America, as well as in Israel.

Prep Time
45 mins
Cook Time
1 hr 45 mins
Rest Time
30 mins
Total Time
2 hrs
Servings: 14 knish
Course: Appetizer , Snacks
Cuisine: Israeli , Eastern European

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 mashed potatoes
  • 1 large onion , diced
  • 3 tablespoon schmaltz (goose fat)
  • 2 tablespoons vegetable oil
  • 1 teaspoon caster sugar
  • salt
  • pepper
For the brushing
  • 1 egg , beaten
Equipment
  • Standing mixer
  • Potato masher
  • Rolling pin
  • baking sheet
  • parchment paper
  • pastry brush

Instructions

Dough
    Cup of Yum
  1. Add the flour and baking powder into the bowl of a stand mixer.
  2. In a bowl, whisk the water, an egg, the vinegar, the salt, and the vegetable oil.
  3. Pour the prepared liquid mixture over the flour and, using the dough hook, knead until a very elastic dough is formed.
  4. Cover the dough and place it for 30 minutes in the refrigerator.
Filling
  1. 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.
  2. In a non-stick pan, heat the schmaltz and oil.
  3. Sweat the onions over medium heat until they are tender and golden. Lower the heat, then add the sugar and mix well.
  4. Sauté for 5 minutes, stirring regularly.
  5. Drain the boiled potatoes and transfer them to a bowl.
  6. Add the fried onions and mash using a potato masher.
  7. Season with salt and pepper. Set aside.
Assembly
  1. Preheat the oven to 350 F (180°C).
  2. 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.
  3. 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.
  4. Using a knife, form 14 cavities evenly spaced over the entire length of the rod.
  5. Cut each small roll and pinch the dough with the fingers to close the two ends (like a candy).
  6. Place the shaped, spaced portions on a baking sheet lined with parchment paper.
  7. Brush each knish with beaten egg and bake for 30 to 40 minutes until golden.