Knishes are a filling wrapped up in dough. Eastern European immigrants arriving in the early 1900’s brought knishes to North America. With our current food trend, the popularity of this item has grown and expanded across the country.
Knish class! We used a classic oil-based dough and learned how to create our own savory, handheld treats. Traditional fillings are potato, meat, and sweet or savory cheese.
KNISHES yield 17 oz. dough (8 medium knish, or two logs)
1 large egg
¼ cup vegetable oil
½ cup water
1 teaspoon vinegar
2 cups all-purpose flour (8.5 oz.) plus more for kneading and rolling
1 teaspoon baking powder
¼ teaspoon salt
3 medium potatoes, peeled and sliced (approx. 1 pound)
1 small onion, peeled and diced
1 tablespoon butter
1-2 tablespoons milk
½ teaspoon salt (or celery salt), black pepper, to taste
Egg wash, optional, 1 egg beaten with 1 teaspoon water
1. For dough: In a small bowl, mix together egg, oil, water, and vinegar. Add dry ingredients and stir to combine. Knead until smooth, about one minute. Wrap dough in a flat disk and chill at least 30 minutes, or up to several days.
2. For filling: Cook potatoes until tender. Drain and mash. Mix in remaining ingredients. Cool.
3. When ready to bake, preheat oven to 375 degrees F. Line large baking sheet with parchment or foil.
4. Roll dough into rectangle, as thin as possible. Form filling into log and roll up jelly roll style. Place seam side down on baking sheet. Make indentations on the log every few inches. Use the palm of your hand to flatten the knish into a squat shape.
5. Egg wash if desired, and bake 40-50 minutes, until golden brown.
1. May use leftover mashed potatoes for filling. Other fillings are meat, kasha, broccoli, spinach and cheese, and sweet cheese.
2. Other doughs that work are pie dough, rugelach dough, puff pastry, phyllo.
3. Instead of logs, form individual square, round, or rectangular pockets; may bake in muffin cups.
Home-Based Baking at its Best! There’s no standard of identity for the knish, so you have the freedom to be creative.