Learn how to prepare knishes, a classic Jewish New York dish – a creamy potato filling covered with soft and flaky homemade dough. (We’ve provided your choice of two dough recipes.) The filled potato knishes are baked until golden brown. They also freeze well.
Combine ingredients for desired dough and knead until smooth.
Divide into three parts.
Using well floured surface, roll out each part.
For Dough I, sprinkle lightly with matzo meal.
Cut each part into two- by three-inch rectangles.
To prepare potato filling, combine all ingredients, mixing well.
Place one tablespoon of the filling onto each piece of dough. Roll up.
Brush with beaten egg. Bake at 375 degrees Fahrenheit for 45 minutes or until golden brown.
Freezes very well.
Knishes can be prepared in large rolls. Divide dough into three parts. On well-floured surface, roll one part to 1/4 inch thickness. Spread 1/3 of filling onto center of dough, lengthwise. Fold dough over for sides to overlap each other. Place seam-side down onto cookie sheet. Repeat with remaining two parts. Mark indentations every inches. Brush rolls with beaten egg, sprinkle with sesame seeds. Bake at 350 degrees for one hour.
Styling and Photography by Tamara Friedman