These sweet knishes are nothing like the typical savory gut-bombs filled with potato that are sold in Jewish delis. My mother was an excellent baker, and these tender, flaky pastries were always on the dessert buffet when she entertained, and were always eagerly consumed by her family and friends. —zora
Sour Cream Dough
unsalted butter, room temperature
full-fat sour cream
Cheese and Pineapple Filling
dry farmer, pot, or hoop cheese
tall can of crushed pineapple, drained
In This Recipe
Mix dough ingredients together, wrap, and chill for 5-6 hours.
Pulse filling ingredients in a food processor until they form a lightly textured mixture, not a smooth puree.
Pre-heat oven to 400 degrees.
Cut dough in half. Roll half out on a floured board into a 12"x16" rectangle.
Spread 1/2 of filling all over the rectangle of dough. Roll into a 16" long jelly roll. Using a sharp knife dipped in flour, cut the roll into 1 1/2" pieces. Arrange on a parchment or silpat lined baking sheet. Repeat with second piece of dough and remaining filling.
Bake at 400 degrees for 15 minutes. Lower the heat to 375 and bake for another 30 minutes, or until nicely browned. Rotate baking tray halfway through baking time for even browning.