Jewish Knish Recipe

This recipe makes 48 cocktail size knishes.

Dough:

  • 1 cup unsalted butter
  • 2 cups flour
  • 1/2 tsp salt
  • 1 cup yogurt or sour cream
  1. Place the flour and salt in the bowl of a food processor.
  2. As machine runs, drop in the butter and pulse to create a grainy mixture.
  3. Add the sour cream or yogurt and process until a ball forms.
  4. Remove the dough, place on a lightly floured board, and pat into a disk.
  5. Chill while preparing filling.

Filling:

  • 1 large, diced onion
  • 6 large potatoes
  • 2 eggs
  • 1/4 cup melted margarine
  • Salt and pepper to taste
  • Oil
  • Melted margarine
  • Egg wash (made from 2 beaten eggs and 1/4 cup water)
  1. Prepare onions by slowly sauteing in oil at a low heat until golden.
  2. Remove from heat.
  3. Boil potatoes.
  4. Remove skins and mash potatoes well.
  5. Stir in beaten eggs, melted margarine, onions, and salt and pepper to taste.
  6. Set aside.
  7. Using half the dough, roll out on a lightly floured board into a rectangle about 10 by 20 inches.
  8. Spread one-quarter of the potato mixture onto the horizontal edge.
  9. Roll the dough up away from you.
  10. Cut the dough in half, separating the rolled part from the rest of the dough.
  11. Cut the roll into about 10 to 12 small pieces.
  12. Repeat with remaining ingredients to end up with four rolls.
  13. Knishes can be frozen at this point and baked as needed.
  14. Preheat oven to 350 degrees F.
  15. On a lightly greased baking sheet, place the knishes on their ends, (cut-side down) and squish the knish slightly on its end.
  16. Brush very lightly with melted margarine.
  17. Bake about 25 minutes or until almost golden.
  18. Brush lightly with egg wash, return to oven, and bake until nicely and evenly browned.


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