CARAMELIZED ONION AND POTATO KNISHES
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
Yield 15 to 18 pieces
Number Of Ingredients 17
- 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.
- 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
- 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
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
Yield 30-35 knishes
Number Of Ingredients 8
- 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 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
Yield 12 servings.
Number Of Ingredients 11
- 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.
- 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
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
Number Of Ingredients 18
- 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
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
Yield 5 dozen.
Number Of Ingredients 7
- 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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SUPER EASY POTATO KNISHES - TWO 🧐KOOKS IN THE KITCHEN
4.6/5 (45)Total Time 50 minsCategory Appetizer, Side DishCalories 90 per serving
- 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.
- MAKE KNISHES: On a lightly floured cutting board, unroll one sheet of dough. It should be about 1/4 inch thick or less. Stretch it out a bit if necessary. Spread a log of potato mixture - about 2 inches thick - along one side of the dough, Roll dough over the potato about 1 and 1/2 times, making a log/roll. Cut away rest of dough for the next roll. Pinch seams together well. Repeat with other half of dough on that sheet. Then do the same with the second sheet of dough. If you have extra dough and potato mixture left over, make a 5th roll.
- BAKE: Place potato-filled knish rolls on a large parchment-lined (or foil-lined) pan, seam side down. Brush egg wash on rolls which will create a glazed golden look (optional). Bake for 35-40 minutes until golden brown and flaky.
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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.