Potato Knishes
User Reviews
5
6 reviews
Excellent
-
Prep Time
1 hr 45 mins
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Cook Time
40 mins
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Total Time
2 hrs 25 mins
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Servings
12 knishes
Potato Knishes
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Learn how to make a classic Knish Recipe with a flaky crust and savory filling. Ideal for holidays or a comforting snack any time of year!
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Ingredients
- 2 ½ cups all-purpose flour 12 ½ oz/355 g
- 3 large (about 19 oz/540 g) russet potatoes, peeled and quartered
- 1 teaspoon baking powder
- 1 onion chopped, large
- 1 teaspoon salt
- 2 tablespoons (1 oz/28 g) butter
- ½ cup water 4 fl oz/120 ml, warm
- 2 tablespoon olive oil
- ¼ cup vegetable oil 2 fl oz / 60 ml
- 1 teaspoon salt
- 1 egg large
- 2 teaspoons thyme optional, fresh leaves
- 1 teaspoon vinegar
- ¼ teaspoon black pepper freshly ground
- ¼ cup (2 oz/57 g) butter softened
- egg wash
Notes
Caramelizing onions brings out their natural sweetness and depth of flavor, but it can take a long time.
Turning up the heat will only burn the onions before they caramelize. Give yourself enough time with this recipe to properly cook the onions. They don’t take a lot of monitoring, though, so you can easily make the dough and steam the potatoes at the same time.
- Turning up the heat will only burn the onions before they caramelize.
- Give yourself enough time with this recipe to properly cook the onions.
- They don’t take a lot of monitoring, though, so you can easily make the dough and steam the potatoes at the same time.
- The thyme is not traditional but gives a nice flavor. You could also use chives or any dried spices of your choice that you like on potatoes.
- Schmaltz (rendered chicken fat) can be used in place of the butter in the filling and the dough to make it dairy-free.
- If you wish, sprinkle the knishes with sesame seeds or kosher salt before baking.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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