Learn how to make a classic Knish Recipe with a flaky crust and savory filling. Ideal for holidays or a comforting snack any time of year!
- 2 ½ cups (12 ½ oz/355 g) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- ½ cup (4 fl oz/120 ml) warm water
- ¼ cup (2 fl oz/60 ml) vegetable oil
- 1 large egg
- 1 teaspoon vinegar
- ¼ cup (2 oz/57 g) butter, softened
- 3 large (about 19 oz/540 g) russet potatoes, peeled and quartered
- 1 large onion, chopped
- 2 tablespoons (1 oz/28 g) butter
- 2 tablespoon olive oil
- 1 teaspoon salt
- 2 teaspoons fresh thyme leaves (optional)
- ¼ teaspoon freshly ground black pepper
- Egg wash
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In a large bowl, combine the flour, baking powder and salt.
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In a small bowl, whisk together the water, oil, egg and vinegar, then stir into the flour mixture until you have a rough dough.
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Knead in the softened butter for about 5 minutes or until the dough is smooth. Wrap in cling wrap and refrigerate while you prepare the filling.
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Bring 2 inches (5 cm) of water to a simmer in a large pot. Insert a steamer basket with the potatoes. Place the lid on the pot and steam the potatoes for about 30 minutes, or until tender. Keep in the basket to stay warm until ready to use.
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Meanwhile, combine the onions, oil, butter and salt in a frying pan and cook over low heat, stirring occasionally, until the onions caramelize and turn golden brown, about 30-40 minutes. Turn off the heat and stir in the thyme and pepper.
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Add the potatoes to the onions in the frying pan and mash them until lump free. Taste and adjust the seasoning if needed.
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Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper. Set aside.
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Working with ½ of the dough at a time, roll out on a floured surface into a 6x12 inch (15x30 cm) rectangle.
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Arrange the rectangle so that a 12-inch (30 cm) edge is closest to you. Brush the long edges with the egg wash.
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Place ½ of the filling about 1-inch away from the long edge closest to you and spread it out so it covers the whole length of the dough and is about 2-inches (5 cm) wide.
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Starting at the edge closest to you, begin to roll the dough around the filling until you have a 12-inch (30 cm) log. The filling should come all the way to either edge of the log.
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Using a ruler and your finger, dent the log into 6 equal pieces that are 2-inches (5 cm) in length. Then use a knife to cut the log where the dents were made.
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For each knish, place one cut side down on the parchment. Pinch the top dough together, pressing down on the filling a bit so it bulges out a little, then twist the gathered dough to seal the top. Repeat with the remaining knishes and then the remaining dough and filling.
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Brush all over with the egg wash and bake for 40-45 minutes, until deep golden brown. Serve warm or room temperature with mustard or sour cream.
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Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat before serving in a 300°F (150°C) oven for about 15 minutes.
- Caramelizing onions brings out their natural sweetness and depth of flavor, but it can take a long time.
- Turning up the heat will only burn the onions before they caramelize.
- Give yourself enough time with this recipe to properly cook the onions.
- They don’t take a lot of monitoring, though, so you can easily make the dough and steam the potatoes at the same time.
- The thyme is not traditional but gives a nice flavor. You could also use chives or any dried spices of your choice that you like on potatoes.
- Schmaltz (rendered chicken fat) can be used in place of the butter in the filling and the dough to make it dairy-free.
- If you wish, sprinkle the knishes with sesame seeds or kosher salt before baking.