Go Back

Knish

Delicious Jewish pastries with flaky exterior and savory filling, versatile for various fillings like potato, meat, or spinach.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 12 knishes
Course: Appetizer, Snack
Cuisine: Jewish
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 4 cups all-purpose flour
  • 2 teaspoons salt
  • 1 teaspoon baking powder
  • 1 cup unsalted butter chilled and diced
  • 1 large egg
  • 1/2 cup cold water
  • 4 cups mashed potatoes or filling of choice
  • 1 medium onion finely chopped
  • Oil for sautéing

Equipment

  • Mixing bowl
  • Rolling pin
  • Knife or pizza cutter
  • Baking sheet
  • Parchment paper
  • Fork (for crimping)

Method
 

  1. In a large mixing bowl, combine the flour, salt, and baking powder.
  2. Add the diced butter into the flour mixture. Use a fork or pastry cutter to mix until the mixture resembles coarse crumbs.
  3. Mix in the egg and gradually add cold water, stirring until the dough comes together.
  4. Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes.
  5. Preheat your oven to 375°F (190°C) while the dough chills.
  6. If using onion, sauté it in a bit of oil until golden.
  7. Once chilled, roll out the dough on a floured surface until about 1/8 inch thick.
  8. Cut the dough into squares, place a spoonful of filling in the center, and fold the dough over to seal.
  9. Use a fork to crimp edges securely to prevent filling from escaping.
  10. Place the shaped knishes on a lined baking sheet and bake for 30-35 minutes until golden brown.

Notes

Brush the tops with beaten egg before baking for a shiny finish. Keep ingredients cold and do not overwork the dough to maintain flakiness.