What is a Knish? Homemade Knish Recipe

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while adding flavor.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt maintains creaminess with fewer calories.

Peel and chop 7 russet potatoes and place them in a large pot.

Cover the potatoes with water, add some salt, and bring to a boil over high heat.

Reduce to a simmer and cook the potatoes for about 20 minutes until tender.

While the potatoes are cooking, slice 2 onions and add them to a skillet with 1/4 cup of vegetable oil and a pinch of salt.

Cook and stir the onions over medium heat until they have caramelized.

Preheat the oven to 375°F (190°C).

In a stand mixer, beat together 2 eggs, 1 cup of vegetable oil, 1 cup of warm water, and 1 teaspoon of salt.

Gradually add 4 cups of flour while the mixer is running until the dough starts to come together.

Switch to a dough hook and knead the dough until smooth and elastic, about 8 minutes. If you don’t have a stand mixer, you can knead by hand on a floured surface.

After the potatoes have cooked, drain them and let them sit to steam for a minute.

Put the potatoes through a ricer or mash them, then add the caramelized onions, 3 tablespoons of cubed butter, salt, pepper, sugar, and minced garlic. Fold this all together.

Divide the dough into thirds and roll each piece out to 9 by 13 inches on a floured surface.

If the dough is elastic and keeps pulling back, let it rest for a moment to relax the gluten.

Spread the potato mixture along the edge of the rolled-out dough and roll it to create a log.

You can also make round knishes by cutting a round circle of dough and folding it up, or making square pockets by placing the filling in the center and folding it up.

Place the knishes in the oven and bake until golden brown, about 35 to 45 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens