Knish me, it’s a knish recipe!

Knishes can come in many forms…that’s what I’m learning. Here is my first try at making a knish. I closed the knish, rather than keeping it open.

I’d love to hear your thoughts and how you make a great knish!
What do you put in your knish?

MIXTURE
Boil potatoes. Drain and mash. Chop and add parsley or scallion tops.
Set aside

Saute chopped onions until good and brown. Salt well.
Set aside.

Put onions in mashed potatoes mixture. Deglaze pan with about half a cup of vegetable stock (or chicken). Simmer and scrape the pan. Add to potatoes onion mixture. Season to taste. Set aside.

DOUGH
3 cups flour in a bowl.
2 eggs.
Half a cup of oil.
Tsp salt.
Tbsp apple cider vinegar.

Beat eggs. Mix with liquid ingredients. Add to the dry mixture of salt and flour. Mix well. Add flour as needed. Until dough sticks to itself better than the dough.

Scrape the dough out to a counter or flat area. Avoid activating too much gluten. Knead moderately.

Let dough rest for about 30 minutes.

Flour counter or surface well

Roll dough out. Start by hand-rolling the dough, then use a rolling pin to elongate dough into a large rectangular shape (as best you can, it won’t be perfect and that’s OK!). 14-16 inches wide, 3 to 3 and a half feet long (40 inches to 14 inches). The dough is elastic, so shaping is easy.

Add potatoes and onion filling to flattened dough. Add in an elongated manner creating a filling log about 3 inches away from an end. Use the 3 inches to wrap and stretch over the log. Roll dough entirely. Few holes are ok. Pinch edges to create a seal to make sure dough doesn’t unravel.

Cut log 1 and a half to 2 inches. Place open ends down on the parchment paper-lined baking pan.

Egg white w a little water mixed well to brush over the formed dough.

Put in oven 375 for 35-45 minutes. Golden brown is best.
Recipe inspired by CookJewishy

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