KNISH

Knish is a beloved Jewish pastry that combines a soft, flaky dough with a savory filling, traditionally made with potatoes and onions, but also enjoyed with a variety of other fillings such as kasha, cheese, or spinach. Originating in Eastern Europe, knishes are a popular street food in many Jewish communities and have become a cherished comfort food around the world. These pastries are perfect as an appetizer, snack, or main dish and can be served warm or at room temperature. Whether baked or fried, knishes offer a satisfying blend of textures and flavors, making them a versatile and delicious addition to any meal.

Ingredients

For the Dough

• 2 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1 teaspoon salt
• 1/2 cup vegetable oil
• 1/2 cup warm water
• 1 tablespoon apple cider vinegar

For the Potato Filling

• 2 pounds potatoes, peeled and cubed
• 1 large onion, finely chopped
• 2 tablespoons vegetable oil or unsalted butter
• Salt and black pepper to taste
• 1 egg, beaten (for egg wash)

Instructions

1. Prepare the Dough: In a large mixing bowl, whisk together the flour, baking powder, and salt. Add the vegetable oil, warm water, and apple cider vinegar. Mix until a dough forms. Knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic. Cover the dough with plastic wrap and let it rest for at least 30 minutes.
2. Make the Potato Filling: While the dough is resting, boil the potatoes in a large pot of salted water until tender, about 15-20 minutes. Drain and mash the potatoes.
3. Cook the Onions: In a skillet over medium heat, heat the vegetable oil or butter. Add the chopped onion and cook until soft and golden brown, about 10 minutes. Mix the onions into the mashed potatoes. Season with salt and black pepper to taste. Let the filling cool slightly.
4. Assemble the Knishes: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Divide the dough into two equal portions. Roll out one portion of dough on a floured surface to a rectangle, about 1/8-inch thick.
5. Add Filling: Spread half of the potato filling along one edge of the dough rectangle, leaving a 1-inch border. Roll the dough over the filling to form a log, pinching the edges to seal. Repeat with the remaining dough and filling.
6. Cut and Bake: Cut each log into 2-inch pieces and place them seam-side down on the prepared baking sheet. Brush the tops with beaten egg for a golden finish.
7. Bake the Knishes: Bake in the preheated oven for 25-30 minutes, or until the dough is golden brown and cooked through.
8. Serve: Allow the knishes to cool slightly before serving. Enjoy them warm or at room temperature, either on their own or with a dollop of mustard or sour cream.

Knishes are a comforting and satisfying dish that brings a taste of tradition to your table, perfect for sharing with family and friends as a delicious appetizer or snack.