Potato Knishes
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4.7
18 reviews
Excellent
Potato Knishes
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Potato Knishes feature a flavorful mashed potato filling that's wrapped in a thin dough and baked to golden, flaky perfection. It's a popular Jewish recipe, aka New York knish, and this homemade version is simple to make and oh-so-good!
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Ingredients
For the Dough
- 2½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- ¾ cup vegetable oil
- 1 large egg lightly beaten
- 1 teaspoon white vinegar
- ½ cup warm water
For the Filling
- 3 large russet potatoes cut into quarters
- 1 teaspoon kosher salt
- 1 medium yellow onion peeled and chopped
- 2 teaspoon kosher salt
- 2 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons fresh thyme leaves
- freshly ground black pepper
To Finish
- 1 large egg yolk
- 1 teaspoon water
Instructions
- Make the Dough
- Combine the flour, baking powder, and salt in a large bowl and mix well.
- In a separate bowl, mix all wet ingredients (vegetable oil, egg, white vinegarand warm water).
- Make a well in the dry ingredients and pour liquid ingredients into the center. Stir to combine until a ball of dough forms. Turn dough out onto a lightly floured surface and knead until soft and elastic. Wrap it and set aside while you make the filling.
- Make the Filling
- Put quartered potatoes into a large pot with the teaspoon of salt, cover with cold water, and bring to a boil over high heat. Reduce heat to medium and cook until potatoes can be pierced easily with a knife, about 10-15 minutes. Drain, then transfer potatoes to a large bowl and mash until smooth.
- In a large skillet over medium heat, combine butter and olive oil. When butter has melted, add onion and season with salt and pepper. Reduce heat to medium-low and cook, stirring occasionally, until onions are caramelized and golden, about 10-15 minutes. At the end of sautéing, add the thyme leaves.
- Transfer caramelized onion to bowl with mashed potatoes, and stir to combine. Taste for seasoning and add more salt and/or pepper if needed.
- Assemble the Knishes
- Line a large baking sheet with parchment paper and preheat oven to 375° F.
- Split dough in half, placing one half back under plastic wrap. On a lightly floured surface, roll out the other dough half into a large rectangle about 12" long and ⅛" thick.
- Place half of the filling over one long end, about 2" away from the edges.
- Beat egg yolk with water and brush over the opposite long end and a little on the sides. Roll the dough around the filling and into a log.
- Use the side of your hand to create dents in the log every 2". Use a knife or bench scraper to cut the log at these points, making 6 knishes with each roll.
- Set the knish onto prepared pan, with one cut end facing down and the other facing up. Form a plump round shape by squishing down the tops a bit and tucking everything into the center. Twist the upper end into a swirl with your fingers. Repeat with the remaining dough and filling.
- Bake the Knish
- Arrange knishes on prepared baking sheet so that they donʼt touch and brush with egg wash.
- Bake, turning pan halfway through, until golden, about 30-35 minutes. Let cool at least half an hour before serving. Eat them warm, at room temperature, or cold.
Nutrition Information
Show Details
Serving
1
Calories
345kcal
(17%)
Carbohydrates
37g
(12%)
Protein
6g
(12%)
Fat
19g
(29%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
15g
Cholesterol
51mg
(17%)
Sodium
485mg
(20%)
Fiber
3g
(12%)
Sugar
1g
(2%)
Nutrition Facts
Serving: 12knishes
Amount Per Serving
Calories 345 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 345kcal | 17% |
| Carbohydrates | 37g | 12% |
| Protein | 6g | 12% |
| Fat | 19g | 29% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 15g | 88% |
| Cholesterol | 51mg | 17% |
| Sodium | 485mg | 20% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
18 reviews
Excellent
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