Comforting Knishes
Dive into the heartwarming nostalgia of homemade comfort with this recipe for **Comforting Knishes**. These classic Jewish pastries feature a tender, flaky dough encasing a creamy, savory filling of buttery mashed potatoes and caramelized onions, perfectly seasoned to perfection. With their golden, glossy tops from an egg wash finish, these baked delights are as visually inviting as they are delicious. Perfect for cozy family gatherings or as a satisfying snack, these knishes are easy to make and boast simple pantry ingredients like flour, butter, and russet potatoes. Whether enjoyed warm from the oven or at room temperature, they’re sure to be a crowd-pleasing treat. If you're looking for the ultimate comfort food to pair with soups or salads, these traditional knishes are the answer!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 teaspoon Salt
- 1 teaspoon Baking powder
- 0.25 cup Unsalted butter (melted)
- 0.25 cup Vegetable oil
- 0.75 cup Water
- 4 medium Russet potatoes (peeled and cubed)
- 1 large Yellow onion (finely diced)
- 2 tablespoons Butter
- 1.5 teaspoons Salt (for filling)
- 0.5 teaspoon Ground black pepper
- 1 large Egg (beaten, for egg wash)
Instructions
In a large mixing bowl, combine the all-purpose flour, salt, and baking powder. Stir well to mix.
Add the melted butter, vegetable oil, and water to the dry ingredients. Mix until a soft dough forms. If the dough is sticky, add a little more flour, 1 tablespoon at a time.
Knead the dough on a floured surface for 2-3 minutes until it becomes smooth. Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes.
While the dough rests, prepare the filling. Bring a large pot of salted water to a boil. Add the peeled and cubed potatoes and cook for 15 minutes, or until fork-tender. Drain well and mash until smooth.
In a skillet over medium heat, melt the butter. Sauté the diced onion until softened and translucent, around 5-7 minutes. Add the sautéed onion to the mashed potatoes and mix well.
Season the potato-onion mixture with salt and ground black pepper. Set aside to cool completely.
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Divide the dough into 12 equal portions. Roll each portion into a ball, then flatten it into a circle about 4 inches in diameter.
Place a heaping tablespoon of the potato filling in the center of each circle. Fold the edges of the dough up around the filling, pinching the top together to seal. Shape into a round or oval knish.
Place the knishes onto the prepared baking sheet, seam side down. Brush the beaten egg over the tops for a golden finish.
Bake in the preheated oven for 35-40 minutes, or until the knishes are golden brown and cooked through.
Let the knishes cool for a few minutes before serving. Enjoy them warm or at room temperature.
Nutrition Facts
Calories |
258 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.0 g | 14% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 32 mg | 11% | |
| Sodium | 473 mg | 21% | |
| Total Carbohydrate | 35.6 g | 13% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 1.2 g | ||
| Protein | 5.1 g | 10% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 23 mg | 2% | |
| Iron | 1.5 mg | 9% | |
| Potassium | 394 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
