📝 About This Recipe
A quintessential staple of Eastern European Jewish soul food, the knish is a pillow of comfort wrapped in a thin, flaky pastry. This recipe features a velvety mashed potato filling enriched with deeply caramelized onions and a hint of white pepper, all encased in a tender, schmaltz-infused dough. Whether enjoyed as a street-side snack or a holiday side dish, these savory rolls offer a nostalgic, golden-brown crunch that gives way to a cloud-like interior.
🥗 Ingredients
The Pastry Dough
- 2 1/2 cups All-purpose flour (plus extra for dusting)
- 1 teaspoon Baking powder
- 1/2 teaspoon Fine sea salt
- 1 piece Large egg (at room temperature)
- 1/2 cup Vegetable oil or melted schmaltz (schmaltz provides more authentic flavor)
- 1/2 cup Warm water
- 1 teaspoon Apple cider vinegar (helps relax the gluten for a thinner stretch)
The Savory Filling
- 2 pounds Russet potatoes (peeled and cubed)
- 2 large Yellow onions (finely diced)
- 4 tablespoons Unsalted butter or schmaltz (for sautéing onions)
- 1 teaspoon Kosher salt (adjust to taste)
- 1/2 teaspoon Ground white pepper (provides a subtle, traditional heat)
- 1 piece Large egg yolk (for binding the filling)
The Glaze
- 1 piece Large egg (beaten with 1 tbsp water)
- 1 tablespoon Sesame seeds or poppy seeds (optional garnish)
👨🍳 Instructions
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1
In a large bowl, whisk together the flour, baking powder, and salt. Make a well in the center.
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2
In a separate small bowl, whisk the egg, oil (or schmaltz), warm water, and vinegar. Pour this into the flour well and stir with a wooden spoon until a shaggy dough forms.
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3
Turn the dough onto a lightly floured surface and knead for about 5 minutes until smooth and elastic. Wrap in plastic and let it rest at room temperature for at least 30-60 minutes; this is crucial for stretching the dough later.
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4
While the dough rests, place the cubed potatoes in a pot of salted water. Bring to a boil and cook for 15-20 minutes until very tender. Drain well.
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5
Meanwhile, melt 4 tablespoons of butter or schmaltz in a skillet over medium heat. Add the diced onions and cook, stirring occasionally, for 20-25 minutes until they are a deep golden brown and caramelized.
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6
Mash the potatoes until smooth. Fold in the caramelized onions (and their fat), salt, white pepper, and the egg yolk. Mix until thoroughly combined and let the filling cool completely.
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7
Preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper.
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8
Divide the rested dough into two equal portions. On a floured surface, roll one portion into a very thin rectangle, roughly 12x16 inches. The dough should be translucent.
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9
Place half of the potato filling in a long log along the bottom edge of the dough, leaving about an inch of space from the sides.
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10
Roll the dough up and over the filling tightly, like a jelly roll, until you have a long cylinder. Pinch the seam to seal.
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11
Using the side of your hand in a sawing motion (or a dull knife), indent the log into 6 equal pieces. Twist and pinch the dough at these indentations to separate them, tucking the ends into the center of each knish to create a round, sealed bun.
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12
Repeat the process with the second half of the dough and filling. Place all 12 knishes on the prepared baking sheet.
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13
Brush the tops and sides of each knish generously with the egg wash and sprinkle with seeds if desired.
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14
Bake for 35-45 minutes, or until the pastry is a deep golden brown and crisp to the touch.
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15
Let cool for 10 minutes before serving. They are best enjoyed warm but are also delicious at room temperature.
💡 Chef's Tips
For the most authentic flavor, use rendered chicken fat (schmaltz) instead of oil or butter. Ensure your potato filling is completely cool before rolling; warm filling will steam the dough and make it soggy. Don't be afraid to roll the dough thin—the best knishes have a delicate, almost phyllo-like exterior. If the dough is resisting while rolling, let it rest for another 10 minutes to allow the gluten to relax. Leftovers freeze beautifully; just reheat them in a 350°F oven until the crust crisps back up.
🍽️ Serving Suggestions
Serve warm with a side of spicy brown deli mustard for a classic New York experience. Pair with a hot bowl of Matzo Ball soup or Borscht for a complete comfort meal. Accompany with crisp sour pickles to cut through the richness of the potato and schmaltz. Enjoy as a side dish to roasted brisket or roast chicken. A glass of cold seltzer or a light lager balances the savory flavors perfectly.