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Recipe by Nitra Ladies Auxiliary

Potato Knishes

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Potato Knishes
Parve Parve
Medium Medium
60 Servings
Allergens

Contains

- Gluten - Wheat - Egg
1 Hour, 30 Minutes
Diets
- Vegetarian - Pescatarian

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.

Ingredients

Dough I

Dough II

  • 4 cups Mishpacha Flour

  • 3 tablespoons sugar

  • 1/2 teaspoon salt

  • 8 ounces margarine

Filling

  • 3 large onions, diced and sautéed

  • 8 large potatoes, cooked, peeled and mashed

  • 3 eggs

Directions

Prepare the Dough

1.

Combine ingredients for desired dough and knead until smooth.

2.

Divide into three parts.

3.

Using well floured surface, roll out each part.

4.

For Dough I, sprinkle lightly with matzo meal.

5.

Cut each part into two- by three-inch rectangles.

Prepare the Knish

1.

To prepare potato filling, combine all ingredients, mixing well.

2.

Place one tablespoon of the filling onto each piece of dough. Roll up.

3.

Brush with beaten egg. Bake at 375 degrees Fahrenheit for 45 minutes or until golden brown.

Notes:

Freezes very well.

Credits

Styling and Photography by Tamara Friedman

Recipe tags

classic egg-free knish matza meal matzah meal matzo meal pastry dough potato potato knish traditional
Potato Knishes

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