How could you go wrong with these traditional potato-filled Jewish pastries? This savory version is filled with a classic potato filling accented by caramelized onions and leeks, cream cheese, and chives... plus some Parmesan cheese for added depth. The twist? These beauties are adorned with a sprinkling of crunchy everything bagel topping!
The dough and the technique is adapted from Joe’s Pastry’s recipe for “The Tra-dish Knish.” —Asha Loupy
WHO: Asha Loupy is a blogger and recreational maker of knishes in Oakland.
WHAT: A ball of flaky pastry with an oniony, potato-y center and an everything bagel-inspired sprinkle on top.
HOW: Fill a thinly rolled buttery dough with a cream-cheesy potato-onion mash. Roll the dough into a log around the filling, twist off balls of it, sprinkle with salt and seeds, and bake.
WHY WE LOVE IT: These knishes are the bomb. The dough was a snap to put together and rolled out easily after hanging in the fridge for the night. The filling was awesome—how could it not be, with potato, cream cheese, Parmesan, and caramelized onions? We imagine they would keep well in the freezer or fridge, ready to be toasted up on a cool morning. —The Editors