Author Notes
The knish is an appetizer from Eastern Europe, very popular among Jewish communities. A filling is rolled into a very thin dough that can then be baked in the oven or fried. The typical filling is done with potatoes and fried onions, although it is also very popular to make them with spinach. This time I added a good amount of honey to the onions for extra flavor and caramelized them. It is an excellent snack. It is great to leave a tray full of them and take a break from the kitchen during the weekend! —bonheurcuisine
Test Kitchen Notes
If you're in the mood for starch on starch, these will hit the spot. I'd never made knishes before and was surprised by how simple they were overall (though I did have to look up a tutorial on proper folding). And for something so starchy, they were quite flavorful and easy to eat. The combination of caramelized onions and honey gave the potato filling a very appealing sweetness, especially if you use a heavy hand with the black pepper to spice it up. I'll be making these again. —fiveandspice
Ingredients
- For the punch dough
-
300
grams plain flour
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100 milliliters
lukewarm water
-
1 tablespoon
olive oil
-
1 teaspoon
kosher salt
- For the filling
-
5
medium potatoes with their skins
-
2
medium onions, finely chopped
-
2 tablespoons
olive oil
-
1 1/2 tablespoons
organic honey
-
Salt and freshly ground black pepper to season
-
Egg wash
Directions
- For the punch dough
-
Combine the water, oil, and kosher salt in a bowl and stir
-
Add the flour until the dough is slightly sticky
-
Dust your hands and take the dough. Punch the dough several times against the working surface
-
Refrigerate for 30 minutes
- For the filling
-
Boil the potatoes in their skins and when they are ready, peel them carefully while they are still hot
-
In a pan, pour the 2 tablespoons olive oil. Add and sauté the finely chopped onions. Season with salt and freshly ground black pepper
-
Add the organic honey and stir, allowing the onions to caramelize
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In a bowl mash the boiled and peeled potatoes. Add the caramelized onions and mix. The filling should be rather dry.
-
Work the dough over a dusted working surface until it is very thin, first with a rolling pin and then with your hands. Place the filling over the dough in a row.
-
Cover the filling with the dough and cut it into rolls. Using the side of your hand as a knife divide the rolls into 2 1/2 inch knishes and pinch the open ends shut.
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Place the knishes on a greased baking sheet and brush with egg wash. Preheat oven to 450º F and bake for 30 minutes, or until the crust is golden brown
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