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Parve
Medium
1 Hour, 30 Minutes
Diets 
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.
3 cups Mishpacha Flour
4 ounces margarine
1 teaspoon salt
1 medium potato, cooked, peeled and mashed
Yehuda Matzos Matzo Meal, for sprinkling
4 cups Mishpacha Flour
3 tablespoons sugar
1/2 teaspoon salt
8 ounces margarine
1 cup lukewarm water
2 teaspoons Haddar Baking Powder
3 egg yolks
3 large onions, diced and sautéed
8 large potatoes, cooked, peeled and mashed
3 eggs
1 tablespoon salt
1 teaspoon Pereg Pepper
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.
Styling and Photography by Tamara Friedman
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