Homemade Traditional Knish Recipe

Ingredients

For the Dough:
2 cups of all-purpose flour
1 teaspoon of baking powder
1/2 teaspoon of salt
1 large egg
1/2 cup of vegetable oil
1/2 cup of warm water
For the Filling:
1.5 pounds of russet potatoes
1 large onion
2 tablespoons of vegetable oil
Salt to taste
1/2 teaspoon of ground black pepper

Steps and instructions

Begin by preparing the dough. In a large mixing bowl, combine the all-purpose flour, baking powder, and salt.
In a separate bowl, beat the egg and then add the vegetable oil and warm water to it.
Gradually add the wet ingredients to the dry ones, mixing until a soft dough forms.
Wrap the dough in plastic wrap and let it rest for about 30 minutes.
While the dough is resting, prepare the filling. Peel and cube the potatoes, then boil them until they are tender.
Chop the onion and sauté it in 2 tablespoons of vegetable oil until it is golden brown.
Drain the potatoes and mash them, then mix in the cooked onions. Season the mixture with salt and black pepper to taste.
Preheat your oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper.
Roll out the rested dough on a floured surface until it is about 1/8 inch thick.
Cut the dough into squares of approximately 3 inches. Place a spoonful of the potato filling in the center of each square.
Bring the four corners of each square together over the filling, pinching the edges to seal and create a pouch-like shape. Place each knish on the prepared baking sheet.
Bake the knishes in the preheated oven for about 30-35 minutes, or until they are golden brown.

Tools for making

Mixing Bowl - Used for combining the dough ingredients.
Baking Sheet - Needed to bake the knishes in the oven.
Parchment Paper - Placed on the baking sheet to prevent sticking.
Plastic Wrap - Used to wrap the dough for resting.
Knife - For peeling and chopping the potatoes and onions.
Pot - Used to boil the potatoes.
Spoon - Used for stirring and mixing the filling.
Rolling Pin - Used to roll out the dough.
Flour - Used for dusting the surface while rolling the dough.
Spatula - Used for transferring the knishes to and from the baking sheet.

Recipe variations

Try a different crust by substituting the all-purpose flour with whole wheat flour or a gluten-free flour blend.
For a meat-free option, replace the potato filling with a filling made from mushrooms, spinach, or lentils.
Add additional flavor to the filling by mixing in herbs such as parsley, dill, or chives.
Experiment with different seasonings for the filling, such as paprika, garlic powder, or cumin.
Incorporate cheese into the filling by adding grated cheddar, feta, or goat cheese.
Create a sweet version of knish by replacing the potato filling with a sweet potato or pumpkin filling, and adding cinnamon, nutmeg, and a touch of brown sugar.
Make mini knishes by cutting the dough into smaller squares and reducing the baking time.

Recipe overview

Welcome to our delicious Knish recipe! Originating from Eastern Europe, a Knish is a traditional Jewish pastry filled with a savory filling, most commonly mashed potatoes and onions. This hearty snack is a staple in Jewish cuisine and is loved by many for its comforting flavors and satisfying textures. Our recipe will guide you through the process of making Knishes from scratch, including creating a tender, flaky pastry and a rich, flavorful potato filling. The process is surprisingly simple, requiring basic ingredients and straightforward cooking techniques. These Knishes are perfect as an appetizer, a side dish, or even a main course. They are also a great make-ahead option, as they freeze well and can be reheated for a quick and tasty meal. Enjoy the process of making these traditional pastries and savor the delicious results!

Common questions

Can I use a different type of flour for the dough?
You can use whole wheat flour or a combination of all-purpose and whole wheat flour, but it may result in a slightly denser texture.
Can I use a different type of potato for the filling?
Russet potatoes work best for this recipe due to their starchy texture, but you can experiment with other varieties like Yukon Gold.
Can I add other ingredients to the filling?
Absolutely! Some common additions to the potato filling include sautéed mushrooms, cooked spinach, or even grated cheese.
Can I freeze the knishes?
Yes, you can freeze the baked knishes. Allow them to cool completely, then place them in an airtight container or freezer bag. They can be frozen for up to 3 months. To reheat, simply bake them in a preheated oven until heated through.
Can I make the knishes ahead of time?
Absolutely! You can prepare the dough and filling in advance, then assemble the knishes when you're ready to bake them. This can be convenient for parties or gatherings.

Serving dishes and utensils

Mixing Bowl - A large bowl for combining the dough ingredients and mixing them together.
Measuring Cups and Spoons - Necessary for accurately measuring the flour, salt, baking powder, and other ingredients.
Plastic Wrap - Used for wrapping the dough and allowing it to rest.
Knife - Needed for peeling and chopping the potatoes and onions.
Sauté Pan - Used for cooking the onions in vegetable oil.
Potato Masher - Essential for mashing the boiled potatoes.
Rolling Pin - Required for rolling out the dough to the desired thickness.
Baking Sheet - To place the knishes on for baking in the oven.
Parchment Paper - Helps prevent the knishes from sticking to the baking sheet.

Origin stories

Knish, a beloved staple of Jewish delicatessens, has its roots in Eastern Europe. In particular, it was a popular street food among Jewish communities in Poland and Ukraine. The word "knish" itself comes from the Ukrainian and Belarusian word "knysh," which means "cake." But the journey of the humble knish didn't stop in Eastern Europe. It crossed the Atlantic with Jewish immigrants in the late 19th and early 20th centuries, becoming a familiar sight in the pushcarts of New York's Lower East Side. Today, whether made at home or bought from a deli, these pastries filled with mashed potatoes or other fillings continue to be a comforting taste of heritage for many.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.