How to pull and stretch, roll knishes around filling

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while providing moisture.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt maintains creaminess with fewer calories.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

potato

🥗Healthier: sweet potato

💰Cheaper: regular potato

Sweet potato offers more vitamins but can be pricier.

Combine flour and salt in a bowl.

Use a mixer on speed 2 to mix the dry ingredients.

Pour in water, oil, eggs, and white vinegar.

Knead the dough for 12-15 minutes until elastic.

Check dough for elasticity; it should stretch without tearing.

If sticky, add a little flour at a time; avoid making it too dry.

Once ready, take the dough out and knead by hand on a floured surface.

Drizzle canola oil on a pan and place the dough in it to rest in the fridge for a couple of hours.

Prepare fillings: potato and kasha.

Cut the rested dough in half to start pulling and stretching.

Oil hands to prevent sticking while stretching the dough from the middle outwards.

Stretch the dough thinly across the countertop, ensuring it is rectangular and see-through in sections.

Use a large scoop to place filling at the edge of the stretched dough.

Trim thick edges of the dough to ensure even thickness.

Cut the dough into strips, keeping the filling in the center.

Stretch the filling thinly as you roll the dough around it.

Seal the filling inside by stretching the dough over it, ensuring it is thin and flaky.

Place the rolled knishes on parchment paper.

Brush each knish with an egg wash before baking.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens