This traditional knish recipe makes little golden pastry domes filled with seasoned mashed potatoes and fried onions for a tasty Jewish savory snack
Prep Time
1 hr 30 mins
Dificult
Medium
Servings
60
Ingredients
Instructions
Place 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 vegetable oil in a skillet over medium heat. Stir in onion; cook and stir until onion has softened and turned translucent
about 5 minutes. Combine potatoes and onions in a large bowl; season with 2 teaspoons salt
pepper
sugar
and garlic. Mash until smooth; set aside.
Meanwhile
heat 1/4 cup vegetable oil in a skillet over medium heat. Stir in onion; cook and stir until onion has softened and turned translucent
about 5 minutes.
Combine cooked potatoes and onions in a large bowl; season with 2 teaspoons 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 vegetable oil
warm water
and 1 teaspoon 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 egg yolk mixture.
Bake in the preheated oven until golden brown
35 to 45 minutes.
Cook’s Note
You can use water instead of the milk in the egg wash
