Potato Knishes (Non Passover) and Cheese Knishes

This recipe appears in my cookbook, Bubbie’s Kitchen. Since the book was written as an Ashkenazic Jewish cooking curriculum for groups, in my case, teenagers, I make use of certain time-saving devices, such as instant mashed potatoes, which I do not use when I make these at home for myself. I will provide both versions here with the introduction that appears in the book:

Although knishes have entered mainstream American cuisine insofar as they can be found in most supermarkets with a delicatessen section and are available frozen as hors d’oeuvres almost anywhere frozen foods can be bought, they appear in Jewish cookbooks in the form that is most familiar to Americans only rarely. They appear to be uniquely of German or Russian Ashkenazic origin. Similar recipes for dough wrapped in various ways around a filling and baked are known by many different names in both Ashkenazic and Sephardic cultures, such as: borekas, kreplach, and pierogen. However, the classic recipe that is familiar to those of us in the United States, where they were a staple at every Bar and Bat Mitzvah and Jewish wedding, produces a rounded patty-shaped crusty dough which encases a savory filling of potato with fried onions, liver, kasha, rice, or cheese. This type of knish is produced by the recipe below.

Since the flour used to make the strudel-type dough for these knishes is prohibited on Passover, another type of knish is made which uses mashed potatoes in the dough itself for this holiday. This mashed potato dough is wrapped around the filling. These Passover potato knishes are the most common ones found in Jewish recipe books. They are also delicious (and the recipe for them is included in this blog). In all its forms,the knish is very convenient street food and is sold by vendors in Tel-Aviv during the Ad’lo’yada carnival that takes place during Purim. In families where knishes are traditionally made, they are considered traditional fare for a Purim seudah, the festive meal that is enjoyed by family and friends during this holiday.

Knishes

Potato Filling (Instant)

• 1-1/3 cups instant mashed potato buds or flakes
  
• 1/2 tsp. salt
• 1 small onion
• 2 Tbsp. unsalted butter
• 1/3 cup milk
• 1-1/3 cups water

Dice onion and sauté in butter in small frying pan over medium heat. Set aside.

Bring water, milk, and salt to a boil in small pot over high heat.

Remove from heat and add potato buds or flakes stirring just until combined. Let stand 30 seconds to absorb moisture and fluff with a fork.

Stir in sautéed onion and butter.

Potato Filling (From Scratch)

• 2 lbs. Idaho, Yukon Gold, or russet potatoes
• 1 large sweet onion, diced
• 3 Tbsp. unsalted butter
• 1/2 cup heavy cream
• kosher salt and freshly ground pepper to taste (I recommend over-seasoning the mashed potatoes a bit to offset the blandness of the crusty dough casing)

Peel potatoes and cut into 4 to 6 chunks, depending on the size of the potato.

Just cover them with cold, lightly salted water, and bring to a boil over high heat. Turn heat down to medium high and continue to boil until a fork goes though the largest chunks without resistance, about 20 minutes.

Meanwhile, sauté the onion in butter until translucent.

Drain the potatoes in a colander and let them sit for 5 to 10 minutes to dry out somewhat.

Mash or whip while still warm, adding onions and butter, cream, and salt and pepper. (Never use a food processor to mash potatoes!)

Refrigerate for several hours before using to fill knishes.

Cheese Filling

• 2 cups farmers’ cheese
• 1 egg
• pinch of sugar and salt

Mix cheese filling by combining ingredients in a small bowl, breaking up cheese curds with a fork.

Glaze

• 1 beaten egg
• 1 Tbsp. oil

Stir together in a small bowl with a pastry brush.

Dough

• 3 cups all-purpose flour
• 2 large or extra large eggs
• 1/2 cup vegetable oil
• 1/2 tsp. baking powder
• 3/4 cups lukewarm water
• Non-stick cooking spray

Mix all dough ingredients (except spray) together in a bowl. (You can use an electric mixer at this stage.)

Empty out onto a well-floured surface. Knead into a ball with floured hands.

Cut dough in half and knead each ball separately, again.

Roll out with rolling pin on a well-floured surface into a very thin square shape.

Spray very lightly with non-stick spray.

Place filling one inch from the top of the dough in a strip about 1-1/2 inches wide along the top.

Take the top of the dough and roll over the filling, jelly roll fashion. Then roll twice more and cut off with scissors or pastry wheel from the rest of the dough.

Repeat process until all dough and filling are used up.

Pinch ends of dough together.

Cut strips of filled dough at 1-1/2 inch intervals with the side of your hand, pushing the piece away from the others slightly while pressing down.

Pinch to seal each end of knish. (The motion of your hand in cutting should just about seal the dough all by itself and a rounded shape results from patting the corners in your palm.)

Place on non-stick spray-coated baking pan and brush with glaze.

Bake at 325°F. until golden brown approximately 35 minutes.

These freeze very well and can be reheated in the oven at 350°F.

Makes about 40 small knishes—20 cheese, 20 potato.