Potato Knishes Recipes

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CARAMELIZED ONION AND POTATO KNISHES



Caramelized Onion and Potato Knishes image

As a young girl I was always baffled as to why my grandparents were so fond of knishes--to me, they were too big, too dense and too boring. These are much smaller and lighter, more like fluffy sour cream-and-herb-loaded baked potatoes wrapped in light, flakey pastry dough. For those intimidated by making and rolling out pastry dough, I can assure you that this is the most forgiving, most foolproof dough ever. I've made this recipe on both warm, humid days and cold dry days with nary an issue. Schmaltz lends both depth of flavor and flaky texture, but any neutral oil will work just fine.

Provided by Food Network Kitchen

Time 3h20m

Yield 15 to 18 pieces

Number Of Ingredients 17

2 1/2 cups all-purpose flour, plus more for dusting (see Cook's Note)
1 teaspoon baking powder
1 teaspoon kosher salt
6 tablespoons schmaltz, melted and cooled, or neutral oil, such as vegetable oil (see Cook's Note)
1 teaspoon distilled white vinegar
2 tablespoons schmaltz or neutral oil, such as vegetable oil (see Cook's Note)
2 large yellow onions, cut into a medium dice
Kosher salt and freshly ground black pepper
1 tablespoon chopped thyme leaves (from about 12 sprigs)
2 garlic cloves, minced
1 1/2 pounds russet potatoes, cut into medium chunks
5 ounces cream cheese, at room temperature
1/3 cup sour cream, plus more for serving
1/4 cup dill fronds, chopped
2 tablespoons minced chives (from 4 to 6 chives)
Nonstick cooking spray
1 large egg

Steps:

  • For the pastry: Whisk together the flour, baking powder and salt in the bowl of a stand mixer. Add the schmaltz, vinegar and 1/2 cup water and stir into a shaggy ball with a spoon or large rubber spatula. (It's OK if some of the flour remains dry at the bottom of the bowl; the dough will come together during kneading.) Attach the dough hook to the mixer and knead on medium speed until the dough is smooth and elastic, about 8 minutes. Dump out the dough onto a lightly floured surface and knead it into a uniform ball, about 30 seconds. Wrap the dough in plastic wrap and chill for at least 30 minutes while making the filling. (The dough can be made and refrigerated up to 1 day ahead.)
  • For the filling: Heat the schmaltz over medium-high heat in a medium heavy-bottom pot. Add the onions and 2 teaspoons salt and stir until coated. Cover and cook the onions, stirring occasionally, until they are translucent and begin to brown at the edges, about 15 minutes. Continue to cook, uncovered, stirring occasionally at first and then more frequently as the onions become sticky, soft and dark golden brown, about 30 minutes. Add the thyme and garlic and cook, stirring and scraping up all the browned bits from the bottom of the pan, until the mixture is very fragrant, about 1 minute. Remove from the heat and set aside.
  • Cover the potatoes with cold water in a medium pot. Bring to a boil, then lower to a simmer and cook until the potatoes until tender, 15 to 20 minutes. Strain the potatoes and then return them to the pot. Cook the drained potatoes over low heat, shaking the pot to prevent sticking, until the potatoes are dry, about 1 minute.
  • Combine the potatoes, caramelized onion mixture, cream cheese, sour cream, dill and chives in a large mixing bowl. Use a potato masher to mash the mixture together until everything is evenly combined. Season generously with salt and black pepper. Set aside to cool to room temperature. (The filling can be made and refrigerated in an airtight container up to 1 day ahead.)
  • To form the knishes: Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment or spray lightly with nonstick cooking spray and set aside.
  • Beat the egg with 1 tablespoon water in a small bowl and set aside.
  • Divide the dough in half. Use your hands to roll 1 of the dough halves into a 6-inch-long log on a lightly floured surface, then use a rolling pin to roll the log out into a 16-by-12-inch rectangle. The dough will be very thin. Square off the sides, if necessary to prevent the end pieces from being too thick and uneven.
  • Position the dough so that the long edges are parallel with the edge of the counter. Shape half of the filling into a 2-by-16-inch log. Transfer the filling on top of the dough, 1 inch in from the bottom edge. Gently stretch the dough up and around the filling. (It's ok if the dough tears a little as at this stage as it will be hidden as the dough is rolled up.) Then continue rolling up the filling in the dough into a long log. Score the log in 2-inch intervals and then cut the log into 8 segments.
  • Working with one segment at a time, turn the piece so one of the cut side is up and pinch and smooth the top until sealed. Turn over so the other cut side is facing up, and pinch and smooth that side until sealed as well. Place the formed knish, with a sealed side down, on one of the prepared baking sheets and then gently press down to flatten it slightly. Repeat the process with the remaining segments, pastry and filling until all the knishes have been formed (see Cook's Note).
  • Arrange the knishes about 1 inch apart on the baking sheets. Lightly brush the tops and sides with the reserved egg wash. Bake, rotating the pans halfway through, until the knishes are golden brown, 45 to 50 minutes. Cool at least 15 minutes before serving.
  • The knishes can be served hot, warm, or at room temperature with sour cream.

POTATO KNISH



Potato Knish image

Make and share this Potato Knish recipe from Food.com.

Provided by Lizzie Rodriquez

Categories     Potato

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 10

4 large idaho potatoes, peeled and cut into chunks
1/4 cup oil
1 teaspoon salt
1 teaspoon baking powder
3 cups flour
salt and pepper
1/4 cup butter
1 onion, minced
1/2 cup cold water
1 egg

Steps:

  • Preheat oven to 400.
  • Boil potatoes in salted water for 15-20 minutes till soft.
  • Drain and mash.
  • Measure out one cup of the potatoes and reserve the rest.
  • In a bowl add the oil and salt to the 1 cup potatoes and mix.
  • Then add in the flour and baking soda in stages.
  • Then add the cold water and knead dough until in forms a firm ball, then cover and let rest.
  • In a medium skillet place the butter and heat, add the onions and cook them at medium temperature as to not brown them .
  • Cook till soft, then pour the onions into a mixing bowl then mix them with the rest of the mashed potatoes and salt and pepper.
  • Mix till combined. Do Not Overmix!
  • Roll out dough on a floured surface till 1/4 inch thick.
  • Cut dough into 4 rectangles.
  • Place filling in the middle of the dough and fold them over till ends meet then fold the opposite ends over with some of the beaten egg to hold it closed.
  • Brush beaten egg over the top of the knish and bake till golden brown approximately 20 minutes.
  • Make 4 large knishes you can use the dough recipe with the other fillings like spinach and cheese.

Nutrition Facts : Calories 292.3, Fat 9.2, SaturatedFat 3.2, Cholesterol 25.7, Sodium 272.4, Carbohydrate 46.3, Fiber 3.7, Sugar 1.4, Protein 6.4

SWEET POTATO KNISHES



Sweet Potato Knishes image

Provided by Molly Yeh

Categories     appetizer

Time 1h20m

Yield 12 servings

Number Of Ingredients 18

1 3/4 cups all-purpose flour, plus more for dusting
2 teaspoons granulated sugar
1 teaspoon kosher salt
1/4 cup vegetable oil
3 tablespoons unsalted butter
3 tablespoons heavy cream
1 1/2 pounds sweet potatoes, boiled or baked and flesh mashed (3 1/2 cups mashed)
2 tablespoons brown sugar
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
Kosher salt
1 cup pecans, finely chopped
1 tablespoon unsalted butter, melted
1 tablespoon brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1 large egg, beaten

Steps:

  • For the dough: Combine the flour, granulated sugar and salt in a large bowl. Add the oil and 1/2 cup water and stir to combine. Turn onto a floured work surface and knead, dusting with flour as needed, until smooth and slightly sticky, 5 to 7 minutes. Cover with plastic wrap or a kitchen towel and let rest at room temperature while you prepare the filling.
  • For the filling: Melt the butter in a small saucepan, then stir in the cream. Place the sweet potatoes in a large bowl and fold in the butter and cream, followed by the brown sugar, spices and a pinch of salt. Stir until smooth.
  • For the topping: Preheat the oven to 400 degrees F. line 2 baking sheets with parchment paper.
  • Mix together the pecans, butter, brown sugar, cinnamon and salt in a small bowl. Divide the dough into 12 balls on a work surface dusted with flour, then roll them out into 4-inch circles and brush them with a thin layer of egg. Top with a big scoop of the sweet potato filling and sprinkle with the pecan topping. Fold the edges up and over the filling to form a triangle, overlapping the corners and pinching them to seal. Transfer to the baking sheets an inch or so apart, then brush the outsides with egg wash and bake until lightly golden, 20 to 25 minutes. Let cool slightly before serving or serve at room temperature.

EASY POTATO KNISHES



Easy Potato Knishes image

This is another MIA recipe that I found after several decades. I made these for Stephanie's Bat Mitzvah reception and now she is a Mommy with 3 children. They are easy to make because the dough is refrigerated flaky biscuits separated into layers and the mashed potatoes are made from instant potato flakes

Provided by mandabears

Categories     Potato

Time 30m

Yield 30-35 knishes

Number Of Ingredients 8

2 onions, large, diced
3 -4 tablespoons schmaltz or 3 -4 tablespoons vegetable oil
1 cup instant potato flakes
1 teaspoon salt
1/8 black pepper, ground
2 cups water, boiling
2 eggs, beaten
2 (10 ounce) packages Pillsbury Golden Layers refrigerated flaky original biscuits

Steps:

  • Saute onion in chicken schmaltz or vegetable oil until lightly browned.
  • Combine all ingredients except biscuits and mix well, the mixture should be the texture of stiff mashed potatoes.
  • Separate biscuits into layers.
  • Place 1/2 teaspoon of mashed potato mixture in center of biscuit layer and roll up, I bring the outside edges up into the center instead.
  • Place on cookie sheet that has been sprayed with Pam.
  • Bake at 400 degrees Fahrenheit until golden brown.
  • Can be frozen before baking.

Nutrition Facts : Calories 70.5, Fat 2.2, SaturatedFat 0.6, Cholesterol 13.5, Sodium 253.5, Carbohydrate 10.9, Fiber 0.6, Sugar 1.6, Protein 1.9

KNISH



Knish image

Knish is a classic Jewish comfort food. Sometimes I make tiny appetizer ones, which are a little more like a roll, and I seam on the top. -Marlena Spieler, Waterlooville, England

Provided by Taste of Home

Categories     Snacks

Time 35m

Yield 12 servings.

Number Of Ingredients 11

2-1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup cold butter, cubed
3 ounces sour cream
1 pound medium potatoes, peeled and cubed (about 2 cups)
1/4 cup butter, cubed
3 medium onions, finely chopped
2 large eggs, lightly beaten, divided
1 teaspoon salt
1/4 teaspoon pepper

Steps:

  • For pastry, in a large bowl, combine flour, baking powder and salt. Cut in butter until crumbly. Stir in sour cream, adding 3-4 tablespoons water to form a dough. Shape into a disk, mixture will be crumbly. Wrap and refrigerate at least 2 hours or overnight., Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 8-10 minutes., Meanwhile, in a large skillet, melt butter over medium-high heat. Add onions; cook and stir until tender, 8-10 minutes. , Drain potatoes; return to pan and stir over low heat 1 minute to dry. Mash potatoes; stir in onion mixture, salt and pepper. Set aside to cool. Stir in eggs., Preheat oven to 400°. On a lightly floured surface, roll dough into a 10x12 -in. rectangle. Cut into 16 squares. Spoon 1 tablespoon potato filling in the middle of each square. Brush the edges with water. Fold each corner toward the center, meeting in the middle. Arrange, seam side down, on ungreased baking sheets. Bake until lightly browned, 15-20 minutes.

Nutrition Facts : Calories 246 calories, Fat 14g fat (8g saturated fat), Cholesterol 63mg cholesterol, Sodium 443mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein.

SARAH'S KNISH



Sarah's Knish image

Traditional Jewish treat of little golden pastry domes filled with seasoned mashed potatoes and fried onions.

Provided by Sarah Dipity

Categories     Side Dish     Potato Side Dish Recipes

Time 3h

Yield 60

Number Of Ingredients 14

7 baking potatoes, peeled and cubed
¼ cup vegetable oil
2 onions, chopped
1 teaspoon ground black pepper
2 teaspoons salt
2 teaspoons white sugar
1 teaspoon minced garlic
2 eggs
½ cup vegetable oil
1 cup warm water
1 teaspoon salt
4 cups all-purpose flour
2 egg yolks
2 tablespoons milk

Steps:

  • Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Heat 1/4 cup of vegetable oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Combine potatoes and onions in a large bowl; season with 2 teaspoons of salt, pepper, sugar, and garlic. Mash until smooth; set aside.
  • Preheat an oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
  • Beat eggs, 1/2 cup of vegetable oil, warm water, and 1 teaspoon of salt. Gradually stir in flour. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Divide the dough into thirds and roll each piece out to about 9x13-inches. Slice the rolled dough in half lengthwise, then spread the potato mixture down the center of each strip. Roll each strip around the filling and gently press to seal. Repeat with the remaining dough and filling to end with six logs.
  • Cut each log into 1-inch slices and place cut side down on the prepared baking sheet. Gently press the edges of the dough toward the center of the potato mixture to form a bun. Beat egg yolks and milk together in a small bowl. Brush each knish with the the egg yolk mixture.
  • Bake in the preheated oven until golden brown, 35 to 45 minutes.

Nutrition Facts : Calories 80.3 calories, Carbohydrate 11.3 g, Cholesterol 13.1 mg, Fat 3.2 g, Fiber 0.8 g, Protein 1.7 g, SaturatedFat 0.5 g, Sodium 121 mg, Sugar 0.6 g

CONEY ISLAND KNISHES



Coney Island Knishes image

One of my earliest 'exotic' food experiences was eating potato knishes with my Dad in Coney Island. I mean, mashed potatoes in a warm, flaky pastry? This potato fiend will have two, please. Back then their secret was the copious amounts of chicken fat, aka schmaltz, but here I'll show you how succeed without it. Leftover corned beef really shines in these, but anything goes, as long as the base is mashed potato spiked with onions and fried in lots of fat.

Provided by Chef John

Categories     Side Dish     Potato Side Dish Recipes

Time 3h

Yield 16

Number Of Ingredients 18

2 ¾ cups all-purpose flour, or more as needed
1 teaspoon kosher salt
1 teaspoon baking powder
1 large egg, beaten
1 teaspoon white vinegar
½ cup canola oil
½ cup warm water
2 ½ pounds russet potatoes, peeled and quartered
8 ounces corned beef
1 cup finely chopped cooked cabbage
½ cup butter, melted
2 cups diced yellow onion
2 teaspoons kosher salt
salt and ground black pepper to taste
1 pinch cayenne pepper, or to taste
1 egg
2 teaspoons water, or as needed
1 tablespoon olive oil, or as needed

Steps:

  • Whisk flour, salt, and baking powder together in a bowl. Make a well in the center. Add egg, vinegar, oil, and warm water. Mix by hand until dough pulls together. Turn dough out onto the counter and knead until soft, smooth, and elastic. Wrap in plastic wrap and refrigerate for at least 1 hour.
  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain; transfer to a mixing bowl. Mash and set aside.
  • Chop corned beef and cabbage into fine pieces.
  • Melt butter in a skillet over medium heat. Add onion, kosher salt, corned beef, and cabbage. Cook and stir until onions are soft and golden brown and beef fat is rendered, about 10 minutes.
  • Transfer beef mixture into the bowl with the mashed potatoes. Season with salt, pepper, and cayenne. Mix until combined and let cool to room temperature.
  • Preheat the oven to 375 degrees F (190 degrees C). Line two baking sheets with silicone mats.
  • Divide dough in half; flatten one half into a rectangle on a floured surface. Roll out into a larger rectangle about 1/8-inch thick, pulling the corners as needed.
  • Place 3 cups filling over one long end, about 3 inches away from the edges. Beat egg with water and brush over the opposite end and a little on the sides. Stretch the dough to cover the filling, then roll up toward the egg-washed side. Fold the last 3 or 4 inches on top. Press in the filling; roll over so seam-side is on the bottom.
  • Trim off excess dough from the ends if desired. Mark, but do not cut, dough into 8 equal pieces. Flour the side of your hand and press into the marks. Rub back and forth against the counter to separate each piece. Position each piece with one cut end facing down and the other facing up. Squish down the top and tuck everything into the center to form a round knish.
  • Repeat with remaining dough and filling. Brush bottoms with olive oil and place on the prepared baking sheets. Brush leftover egg wash on top.
  • Bake in the preheated oven until lightly golden-brown, about 40 minutes. Let cool until just warm or room-temperature.

Nutrition Facts : Calories 300.7 calories, Carbohydrate 31.4 g, Cholesterol 46.2 mg, Fat 16.6 g, Fiber 2.7 g, Protein 6.9 g, SaturatedFat 5.2 g, Sodium 628.8 mg, Sugar 1.8 g

NANA REBA'S POTATO KNISHES



Nana Reba's Potato Knishes image

I grew up eating these potato knishes every holiday. My grandmother had to show up with at least four dozen because they were devoured within minutes! I haven't changed her recipe other than to use ready-made pie crusts. You can use cooked ground beef or lamb as well. -Ellie Brandon, Tucson, Arizona

Provided by Taste of Home

Time 1h

Yield 5 dozen.

Number Of Ingredients 7

1 package (24 ounces) refrigerated mashed potatoes
2 tablespoons butter
1 small onion, chopped
1/4 teaspoon salt
1/4 teaspoon pepper
4 sheets refrigerated pie crust
Spicy brown mustard

Steps:

  • Preheat oven to 350°. Prepare potatoes according to package directions. Meanwhile, in a small skillet, heat butter over medium heat. Add onion; cook and stir just until tender, 4-6 minutes. Remove from the heat. Stir in salt and pepper. Stir onion mixture into potatoes. Cool slightly., Meanwhile, on a work surface, unroll crusts. Roll each to a 12x10-in. rectangle. Spread half the potato mixture evenly over 1 crust; top with another crust. Repeat with remaining crusts and potato mixture. Cut each rectangle lengthwise into 2-in. strips. Carefully transfer strips to parchment-lined baking sheets, separating slightly. Press opposite edges of strips with a fork to seal. Cut strips crosswise into 2-in. squares., Bake until golden brown, 25-30 minutes. Serve warm with mustard.

Nutrition Facts : Calories 82 calories, Fat 5g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 97mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.

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DOUGHLESS POTATO KNISHES FOR PASSOVER - OVERTIME COOK
2015-03-31  · Prepare the knishes: Preheat oven to 400. In a large bowl, combine the caramelized onions, potatoes, oil, eggs, potato starch, salt and pepper, if using. For best results, break up the potatoes first using a potato masher or a heavy spoon. Using an electric mixer, blend together all ingredients until mostly smooth. A few lumps are fine.
From overtimecook.com
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PASSOVER MINIATURE POTATO KNISHES RECIPE | CDKITCHEN.COM
directions. Saute diced onion until golden brown. In medium bowl, combine mashed potatoes, sauteed onion, eggs, margarine, salt, pepper, and matzoh meal. Form mixture into small balls about the size of a walnut. Brush with diluted egg yolk. Place on a well-greased baking sheet and bake for 20 minutes or until well browned.
From cdkitchen.com
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PHYLLO KNISHES RECIPE | MYRECIPES
Step 1. Place potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 15 minutes or until tender; drain. Return potatoes to pan. Add sour cream, garlic and herb seasoning, salt, and pepper; mash mixture with a fork or potato masher until smooth.
From myrecipes.com
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POTATO KNISH RECIPE WITH PUFF PASTRY - FOOD14.COM
2022-04-12  · Fold the dough covering the potato mixture and make the shape of a roll. Cut the remaining end and stick the ends so that the material will not spread out. Repeat the process with the remaining sheet of the dough. Then to bake the rolls grease the baking pan as your oven is already preheated at 375 degrees.
From food14.com
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JEWISH POTATO KNISH RECIPE | RECIPELAND
For either filing, combine all ingredients and mix well. Divide dough in half and roll as thin as possible into a rectangle. Spread the filling on long side of the dough and roll like a jelly roll. CUt into 1-in. slices. Pull ends of the dough over the filling and tuck into the knish to form small cakes. Place on a well-greased baking sheet.
From recipeland.com
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BEST POTATO KNISHES RECIPE - HOW TO MAKE POTATO KNISHES
2021-12-23  · Directions. To make the knish dough, combine the flour, baking powder, and salt in a large bowl. In another medium bowl, whisk together the melted butter, water, and vinegar. Make a well in the center of the dry ingredients and pour in the beaten egg and wet ingredients.
From food52.com
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KASHA KNISHES - JAMIE GELLER
2021-07-11  · Add the Kasha (Buckwheat), salt and pepper. Stir well. Add 1 cup of water, bring to a boil and cover. Simmer for 10-15 minutes. In a bowl combine the kasha, onions and mashed potatoes. Stir well. Roll out the dough into a large rectangle. Put the filling across the dough longways 2 inches from the bottom.
From jamiegeller.com
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MEAT KNISHES RECIPE - CREATE THE MOST AMAZING DISHES
trend www.allrecipes.com. Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Heat 1/4 cup of vegetable oil in a skillet over medium heat.
From recipeshappy.com
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POTATO KNISH RECIPE - BELLY FULL
2022-04-24  · Beat egg with water and brush over the opposite end and a little on the sides. Stretch the dough to cover the filling, then roll up toward the egg-washed side. Fold the last 3 or 4 inches over the top, then press in the seam to seal roll over so seam-side is on the bottom. Trim off excess dough from the ends.
From bellyfull.net
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ROUND POTATO KNISHES | ZESTY RECIPES
Preheat your oven to 350 °F with the rack in the middle. Oil the bottom of a baking sheet. Combine the cooked onions, spices for the filling into the potatoes, and mix until combined. Taste the filling and add additional salt and/or pepper as needed. The filling needs to be cooled completely before the next step.
From zestyrecipes.co
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CLASSIC POTATO KNISH | KOSHER AND JEWISH RECIPES
For the Potato Filling. 6 Yukon Gold potatoes, peeled and cut into large chunks. 2 small onions, medium dice. 1/4 cup canola or vegetable oil. 2 tsp. sugar. 2 tsp. Kosher salt. …The Backstory continues: A good knish goes something like this: it’s light and flaky on the outside and doesn’t have dough that’s two inches thick to tunnel ...
From thejewishkitchen.com
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BUCKWHEAT-POTATO KNISHES WITH CAVIAR RECIPE - FOOD & WINE
Dough. 1 teaspoon active dry yeast ; 1 tablespoon plus 1/2 teaspoon sugar ; 1/4 cup plus 2 tablespoons milk, warmed ; 1 1/2 cups all-purpose flour, plus more for dusting
From foodandwine.com
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POTATO KNISHES | SAVEUR
2007-10-30  · Instructions. Combine flour and a pinch of salt in a large bowl and make a well in the center. Add 1⁄2 cup water and 1 tbsp. of the oil to the well, then, using a …
From saveur.com
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Top Asked Questions

What is the best way to cook potato knishes?
These easy potato knishes are flaky and melt-in-your-mouth despite the shortcuts that cut the recipe time in half. A great appetizer or side. Don't count on leftovers. 1 package puff pastry dough (2 sheets), defrosted if frozen about 17 ounces dough. Heat oven to 400F/204C.
What is potatoes Knish?
Potato knish is a Jewish savory treat that's made from a pastry that is then loaded with a filling made from onions and potatoes. Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer for about 20 minutes until tender.
How do you make Knish knishes?
Knishes can be prepared in large rolls. Divide dough into three parts. On well-floured surface, roll one part to 1/4 inch thickness. Spread 1/3 of filling onto center of dough, lengthwise. Fold dough over for sides to overlap each other. Place seam-side down onto cookie sheet. Repeat with remaining two parts. Mark indentations every inches.
How do you cook mashed potatoes and onions in the oven?
Heat oven to 400F/204C. MAKE POTATO MIXTURE: To fry onions, heat oil on medium and saute onions for 5-6 minutes just until slightly brown. Combine onion and mashed potatoes in a bowl with a fork. Season with salt and pepper or 2 tablespoons of dry onion soup mix - to taste.

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