You know how sometimes you get something in your head and you just have to have it. The eldest planted knishes in my brain and I had to make them. I haven't made them in ages. Summer is not necessarily the ideal time for knishes, but tell that to my brain. There's boiling and baking involved so try to find a cool-ish day.
Knishes (Adapted from Cooking Light - from so long ago it's not even on their website!)
Filling
3 c peeled baking potatoes, cut into 1" cubes (about 2 large)
1/3 c chicken broth
salt/pepper
1 1/2 c finely chopped onion
olive oil
Dough
2 1/3 c flour
1 t baking powder
1/4 t salt
1/2 c yogurt (or sour cream)
4T water
1 egg
2 T butter, melted
Egg wash
1 egg
1 T water
Prepare Filling:
Boil potatoes in water until tender - about 15 minutes. Mash in chicken broth and salt/pepper. While potatoes are boiling saute onions with olive oil and salt in a frying pan until just starting to turn golden brown (the longer the better flavor but uglier color). Mix onions into mashed potatoes and set aside.
Prepare Dough:
Place flour, baking powder, and salt in a bowl. Whisk together. Create a well in the center, and add remaining ingredients. Mix together until dough forms. Turn out on board and knead until smooth and elastic. You might need to add additional flour to prevent sticking but the dough should be a little sticky. Cover and let rest 10 minutes. Divide dough into 16 portions. Cover dough that you are not working with. Take one portion of dough and roll out to a 5" square. Fill with 1/4 c of filling. Pinch seams and place seam-side down on greased baking sheet (or Silpat) and cover. Repeat with remaining dough. Make a cut in each knish. Whisk water and egg. Brush each knish with egg wash. Bake at 375 for 30 minutes until golden brown.
These are simple knishes. There are variations. You could add sauteed spinach (water squeezed out) or dare I say some chopped bacon. I also see nothing wrong with adding a little milk or buttermilk to the potato filling instead of chicken broth. Some sour cream or cream cheese might also be nice added to the potatoes.
Filling
3 c peeled baking potatoes, cut into 1" cubes (about 2 large)
1/3 c chicken broth
salt/pepper
1 1/2 c finely chopped onion
olive oil
Dough
2 1/3 c flour
1 t baking powder
1/4 t salt
1/2 c yogurt (or sour cream)
4T water
1 egg
2 T butter, melted
Egg wash
1 egg
1 T water
Prepare Filling:
Boil potatoes in water until tender - about 15 minutes. Mash in chicken broth and salt/pepper. While potatoes are boiling saute onions with olive oil and salt in a frying pan until just starting to turn golden brown (the longer the better flavor but uglier color). Mix onions into mashed potatoes and set aside.
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| Roll out to 5" squares |
Prepare Dough:
Place flour, baking powder, and salt in a bowl. Whisk together. Create a well in the center, and add remaining ingredients. Mix together until dough forms. Turn out on board and knead until smooth and elastic. You might need to add additional flour to prevent sticking but the dough should be a little sticky. Cover and let rest 10 minutes. Divide dough into 16 portions. Cover dough that you are not working with. Take one portion of dough and roll out to a 5" square. Fill with 1/4 c of filling. Pinch seams and place seam-side down on greased baking sheet (or Silpat) and cover. Repeat with remaining dough. Make a cut in each knish. Whisk water and egg. Brush each knish with egg wash. Bake at 375 for 30 minutes until golden brown.
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| Pre-bake |
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| Post B |
These are simple knishes. There are variations. You could add sauteed spinach (water squeezed out) or dare I say some chopped bacon. I also see nothing wrong with adding a little milk or buttermilk to the potato filling instead of chicken broth. Some sour cream or cream cheese might also be nice added to the potatoes.
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