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Potato Knishes

  • 30m Prep Time
  • 55m Cook Time
  • 1h 25mReady In

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  • Cuisine : Jewish
  • Course : Snack

8 knishes Knishes can be stuffed with a wide variety of fillings, including sauerkraut, kasha, and cheese, but potato and onion—preferably cooked in schmaltz—is one of the most popular fillings.

Ingredients

Servings:
½× 1× 1½× 2× 3×
Units:
As Written US Metric
  • 1
    • 1 stick (4 oz or 115g) unsalted butter
    • 1 ½ cups (200g) bread flour
    • ½ teaspoon salt
    • 1 large egg
    • ⅓ cup (80g) room-temperature water
    • 1 teaspoon cider vinegar
    • 8 cups chopped, peeled tart apples, such as Gravenstein, Braeburn, or Granny Smith (about 6 large apples)
    • ¾ cup coarse fresh bread crumbs
    • 1 cup (200g) sugar
    • ½ cup walnuts, toasted and finely chopped
    • ⅓ cup dried currants
    • 1 tablespoon finely grated lemon zest
    • 2 teaspoons ground cinnamon
    • Powdered sugar
    Sub-recipe steps
    1. Melt and set aside in a small bowl: 1 stick (4 oz or 115g) unsalted butter
    2. Sift together into a large bowl: 1 ½ cups (200g) bread flour; ½ teaspoon salt
    3. Whisk together in a separate small bowl with 1 tablespoon of the melted butter: 1 large egg; ⅓ cup (80g) room-temperature water; 1 teaspoon cider vinegar
    4. Make a well in the center of the flour mixture and pour the egg mixture into the well. Working from the inside of the well, mix the wet ingredients quickly into the dry ingredients with your fingers or a fork. When all the liquid is incorporated, knead the dough on a lightly floured work surface until it is silky, pliable, and no longer sticky, about 10 minutes. Form the dough into a ball and brush with some of the melted butter. Let rest in a covered bowl in a warm place for at least 30 and for up to 60 minutes.
    5. Have ready: 8 cups chopped, peeled tart apples, such as Gravenstein, Braeburn, or Granny Smith (about 6 large apples)
    6. Preheat the oven to 350°F.
    7. Spread on a rimmed baking sheet and toast in the oven until browned, 10 to 15 minutes: ¾ cup coarse fresh bread crumbs
    8. Transfer half of the bread crumbs to a medium bowl. Add to the bowl and stir together: 1 cup (200g) sugar; ½ cup walnuts, toasted and finely chopped; ⅓ cup dried currants; 1 tablespoon finely grated lemon zest; 2 teaspoons ground cinnamon
    9. Increase the oven temperature to 400°F. Brush a baking sheet with some of the melted butter.
    10. Roll the dough as thin as possible, then transfer it to the cloth-covered table: Lightly flour the surface only as necessary as you roll the dough; try rolling it without flour. The dough will be soft and responsive to the touch. Remove any rings or bracelets and drape the edges of the dough over the backs of your hands (palms facing down and fingers halfway clenched). Stretch the dough gently at the table, pulling it away from the center and moving your hands apart at the same time. Stretch one section of the dough at a time, and work slowly around the table. Take your time; patience will reward you with a thinner dough. Try not to tear the dough or make holes in it. Stretch the dough into a square 30 to 35 inches on each side, letting it drape over the edges of the table if it is bigger. Anchor each corner of the dough with a small plate if the square stretches back a bit while you work on the other edges. Trim the thicker edges of dough with scissors and use the trimmings to patch any holes. Let the dough dry for 10 minutes so that it will not stick to itself during rolling.
    11. Brush the entire surface of the dough lightly with some of the melted butter. Leaving a 3-inch border of dough along one edge, sprinkle the remaining toasted bread crumbs in a strip next to the border, covering one-third of the dough. Mix the apples with the sugar mixture. Again leaving the 3-inch border of dough along the edge, spread the apple filling over the crumbs. Fold the 3-inch border over the filling. Pick up one end of the cloth underneath the strudel with both hands, one on either side, and let the strudel roll slowly over onto itself, brushing the dough that was on the underside (and thus unbuttered) with melted butter as you roll. Continue to lift the cloth underneath the strudel and let the strudel roll onto itself to the end. Place the rolled strudel on the prepared baking sheet, curving it into a horseshoe shape.
    12. Brush the strudel with two-thirds of the remaining melted butter. Bake for 20 minutes. Brush with the remaining butter and rotate the baking sheet front to back for even browning. Bake until golden brown, 20 to 25 minutes more. Slide onto a rack and let cool.
    13. Dust the strudel with: Powdered sugar
    14. Slice on the diagonal with a serrated knife. Serve with: Whipped Cream
  • 2 pounds russet potatoes (about 3 medium)
  • ¼ cup chicken, duck, or goose fat or vegetable oil
  • 2 large onions, chopped
  • 1 ¼ teaspoons salt, or to taste
  • ½ teaspoon black pepper, or to taste
  • 1 egg, beaten with 1 teaspoon water
  • Spicy mustard

Let's Prepare

Collect

Gather these ingredients - no prep needed yet.

  • 1 Apple Strudel, substituting 1 tablespoon vegetable oil for the butter
  • 2 pounds russet potatoes (about 3 medium)
  • ¼ cup chicken, duck, or goose fat or vegetable oil
  • 2 large onions, chopped
  • 1 ¼ teaspoons salt, or to taste
  • ½ teaspoon black pepper, or to taste
  • 1 egg, beaten with 1 teaspoon water
  • Spicy mustard

Let's Cook

  1. Step 1.

    Prepare the dough for: Apple Strudel, substituting 1 tablespoon vegetable oil for the butter

  2. Step 2.

    While the dough rests, prepare the filling. Peel and quarter: 2 pounds russet potatoes (about 3 medium)

  3. Step 3.

    Place in a large pot and cover with cool water. Bring to a boil over high heat, then reduce the heat to maintain a gentle simmer. Simmer until the potatoes are tender, 15 to 20 minutes.

  4. Step 4.

    While the potatoes cook, heat in a large skillet over medium heat: ¼ cup chicken, duck, or goose fat or vegetable oil

  5. Step 5.

    Add and cook, stirring, until softened and starting to brown, about 15 minutes: 2 large onions, chopped

  6. Step 6.

    When the potatoes are tender, drain well. Rice or mash the potatoes until smooth and stir in the cooked onions. Add: 1 ¼ teaspoons salt, or to taste; ½ teaspoon black pepper, or to taste

  7. Step 7.

    Preheat the oven to 375°F. Lightly oil a large baking sheet.

  8. Step 8.

    Divide the dough in half. Roll and stretch out one piece of dough very thin, into a roughly 12-inch square. You should not need to use any flour during the rolling process. In fact, you want the dough to stick a little to the surface to help stretch it thin enough. Place half the potato filling in a 3-inch-wide mound along the bottom edge of the dough, leaving 1 inch of bare dough on the right and left sides and about 2 inches of bare dough along the bottom edge. Roll up the dough loosely like a jelly roll. Use the side of your hand, like a karate chop motion, to press the filling down every 3 inches, then use a knife to cut through the dough in those places. Seal one side of each knish, then turn so the seam is on the bottom. Close the top of the knishes as best as you can and squish them gently to make the sides bulge out a bit, giving them a plump shape. Place on the prepared baking sheet. Repeat with the remaining dough and filling.

  9. Step 9.

    Brush the knishes with: 1 egg, beaten with 1 teaspoon water

  10. Step 10.

    Bake until golden brown, about 40 minutes. Serve warm or at room temperature with: Spicy mustard

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