Dessertsbellyfull5.0
Potato Knish
A classic potato knish is a must have nosh, where a flavored potato mixture is encased in a delicate, flaky pastry. Beautifully golden on the outside, and tender on the inside. Enjoy this knish recipe warm, room temperature, or even cold!
👥 16 Servings⏱️ Prep & Cook: 2h 35m⏳ Prep: 55 min🔥 Cook: 40 min👤 Amy Flanigan📖 bellyfull
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- whisk
- pot
- mixing bowl
- colander
- skillet
- baking sheet
- oven
📝 Preparation Steps
1
MAKE THE DOUGH
2
Whisk flour, salt, and baking powder together in a bowl. Make a well in the center. Add beaten egg, vinegar, canola oil, schmaltz, and warm water. Mix by hand until dough pulls together. Turn dough out onto a lightly floured surface and knead until soft, smooth, and elastic. Wrap in plastic wrap and set it aside while you make the filling (or place in the fridge for up to 3 days.)
baking powder1 teaspoonlarge egg (, beaten)1egg1cup schmaltz ((rendered chicken fat) - SEE NOTE)1/4schmaltz2 tablespoonscup warm water1/2water (, or as needed)2 teaspoons
3
MAKE THE MASHED POTATOES
4
Place the potatoes in a large pot with 1 tablespoon of kosher salt (not table salt) and enough cold water to cover the potatoes by 1-inch. Bring to a boil, then reduce heat to a gentle simmer until the potatoes are just fork tender, about ⏱️ 10 minutes. Drain the potatoes in a colander, then transfer to a large mixing bowl. Add in the sour cream, shredded cheese, and a bit of salt and pepper to taste, and mash (but leaving some texture, since you’ll mash again with the onion mixture. You don’t want them gummy.)
kosher salt1 tablespoonteaspoons kosher salt1 1/2cup warm water1/2water (, or as needed)2 teaspoonssalt and pepper (, to taste)
5
SAUTE THE ONIONS
6
Melt butter in a skillet over medium heat. Add onion, schmaltz, and kosher salt; cook and stir until onions are soft and golden brown, about ⏱️ 10 minutes. Transfer mixture to the bowl with the warmed mashed potatoes. Season with a touch more salt and pepper. Mash until combined and let cool to room temperature.
cup schmaltz ((rendered chicken fat) - SEE NOTE)1/4schmaltz2 tablespoonskosher salt1 tablespoonteaspoons kosher salt1 1/2salt and pepper (, to taste)
7
ASSEMBLE THE KNISH
8
Preheat the oven to 375 degrees F. Line two baking sheets with silicone mats or parchment paper.
9
Divide dough in half; flatten one half into a rectangle on a lightly floured surface. Roll out into a larger rectangle about 1/8-inch thick, pulling the corners as needed.
10
Place half of the 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 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.
large egg (, beaten)1egg1cup warm water1/2water (, or as needed)2 teaspoons
11
Using a bench scraper, 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.
12
Repeat with remaining dough and filling.
13
Brush bottoms with olive oil and place on the prepared baking sheets. Brush leftover egg wash on top.
olive oil (, or as needed)1 tablespoonlarge egg (, beaten)1egg1
14
BAKE
15
Bake in the preheated oven until lightly golden-brown, about ⏱️ 40 minutes. Let cool until just warm or room-temperature.Serve with your favorite mustard, horseradish, or sauerkraut.
Nutrition Facts
calories
264 kcal
fat Content
17 g
serving Size
1 serving
fiber Content
2 g
sugar Content
2 g
sodium Content
783 mg
protein Content
6 g
trans Fat Content
1 g
cholesterol Content
46 mg
carbohydrate Content
23 g
saturated Fat Content
6 g
unsaturated Fat Content
9 g
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