1. Preheat oven to 375 degrees Fahrenheit.
2. In a skillet, sauté the onion in the oil for five minutes. Add the sweet potatoes, salt, and pepper. Cook for five to six minutes. Cover and continue cooking for five minutes (don’t open the pan). Mix and test one cube to make sure they are slightly soft.
3. Add the pastrami cubes, apricot jam, soy sauce, and parsley flakes.
4. Sauté to one to two minutes, stirring until all ingredients are well incorporated.
5. Defrost the dough for five to eight minutes. Using a rolling pin, roll out one sheet at a time into a 10-inch circle. Using a four-inch round cookie cutter, cut out four circles.
6. Place one tablespoon filling into the center of each circle. Fold dough in half and pinch ends close. Place on a baking sheet lined with parchment paper. Alternatively, you can cut the dough into four parts and fold each triangle in half.
7. Brush with beaten egg. Bake for 20 minutes or until bottoms are just golden.
8. When re-warming in the oven, keep uncovered to prevent the pockets from becoming soggy.
amazing!!
Best! I’ve made these countless times (without the sauce) – everyone loves them. Shortcut: I don’t roll out the dough; I just cut every round in half to make 2 triangular pockets out of each round. Beautiful and easy.
Great tip.
Delicious The knishes is yum the presentation georgous the soy dipping sauce is really strong so if u don’t love that strong soy taste don’t put so much of it as the picture shows but was a real hit
Delicious! These were an absolute hit! I made them in advance, froze them with parchment paper in between the layers and warmed them up straight from the freezer to the oven open so they didn’t get soggy.