Jewish Knish RecipeThis recipe makes 48 cocktail size knishes.
- 1 cup unsalted butter
- 2 cups flour
- 1/2 tsp salt
- 1 cup yogurt or sour cream
- Place the flour and salt in the bowl of a food processor.
- As machine runs, drop in the butter and pulse to create a grainy mixture.
- Add the sour cream or yogurt and process until a ball forms.
- Remove the dough, place on a lightly floured board, and pat into a disk.
- Chill while preparing filling.
- 1 large, diced onion
- 6 large potatoes
- 2 eggs
- 1/4 cup melted margarine
- Salt and pepper to taste
- Melted margarine
- Egg wash (made from 2 beaten eggs and 1/4 cup water)
- Prepare onions by slowly sauteing in oil at a low heat until golden.
- Remove from heat.
- Boil potatoes.
- Remove skins and mash potatoes well.
- Stir in beaten eggs, melted margarine, onions, and salt and pepper to taste.
- Set aside.
- Using half the dough, roll out on a lightly floured board into a rectangle about 10 by 20 inches.
- Spread one-quarter of the potato mixture onto the horizontal edge.
- Roll the dough up away from you.
- Cut the dough in half, separating the rolled part from the rest of the dough.
- Cut the roll into about 10 to 12 small pieces.
- Repeat with remaining ingredients to end up with four rolls.
- Knishes can be frozen at this point and baked as needed.
- Preheat oven to 350 degrees F.
- On a lightly greased baking sheet, place the knishes on their ends, (cut-side down) and squish the knish slightly on its end.
- Brush very lightly with melted margarine.
- Bake about 25 minutes or until almost golden.
- Brush lightly with egg wash, return to oven, and bake until nicely and evenly browned.
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