Knish Recipe

All-purpose flour: This is the main base for the dough, giving it structure and a soft texture.

Baking powder: Helps the dough rise slightly, making it light instead of dense.

Salt: Adds flavor to both the dough and the filling.

Water: Used to bring the dough together and make it soft enough to roll out.

Vegetable oil: Keeps the dough tender and adds moisture.

Mashed potatoes: The main filling ingredient, creamy and comforting.

Onion: Adds a bit of sharpness and texture to the filling when finely chopped.

Black pepper: Gives a little kick of spice to balance the flavors.

One of the trickiest parts of making these knishes is rolling out the dough just right. You want it thin enough so the filling doesn’t get lost, but not so thin that it tears when you fold it. Here’s how to do it step by step:

1. Sprinkle some flour on your work surface to stop the dough from sticking.
2. Place your dough ball on the floured surface and press it down a little with your hands.
3. Use a rolling pin to gently roll the dough out, turning it a little as you go so it stays even.
4. If the dough starts sticking to the rolling pin, sprinkle a bit more flour on top.
5. Keep rolling until the dough is about ⅛ inch thick — thin but still strong enough to hold the filling.

Rolling the dough this way makes folding and sealing the knishes much easier. If the dough is too thick, the knish might feel doughy and heavy. Too thin, and it could rip, letting the filling spill out while baking. Getting the thickness just right means your knishes will bake up golden and crispy on the outside, with soft, tasty filling inside.

When I first tried this, I rolled the dough too thick because I was worried about tearing it. But then the knishes ended up kind of doughy and heavy. After a few tries, I learned that a little extra care rolling it thin really makes a difference. Also, don’t be afraid to add a bit more flour if the dough sticks — it’s better than struggling with sticky dough that tears. Once you get the hang of it, rolling out the dough becomes one of the most satisfying parts of making knishes!

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, making it a healthier option.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for each teaspoon of baking powder to achieve the same leavening effect.

• salt - Substitute with sea salt: Sea salt can provide a slightly different flavor profile and is less processed than table salt.

• water - Substitute with vegetable broth: Vegetable broth can add more flavor to the dough.

• vegetable oil - Substitute with olive oil: Olive oil provides a richer flavor and contains healthier fats.

• mashed potatoes - Substitute with sweet potatoes: Sweet potatoes offer a different flavor and are packed with vitamins and antioxidants.

• onion - Substitute with shallots: Shallots have a milder and slightly sweeter flavor compared to onions.

• salt - Substitute with kosher salt: Kosher salt has larger grains and can be less intense in flavor, allowing for better control over seasoning.

• black pepper - Substitute with white pepper: White pepper has a milder flavor and is less visually noticeable in light-colored dishes.

• Allow the knishes to cool completely at room temperature before storing. This prevents condensation from forming, which can make the dough soggy.

• For short-term storage, place the knishes in an airtight container or wrap them tightly in plastic wrap. Store them in the refrigerator for up to 3 days.

• If you plan to keep the knishes for a longer period, freezing is the best option. First, arrange the cooled knishes on a baking sheet in a single layer, ensuring they do not touch each other. Place the baking sheet in the freezer for about 1-2 hours, or until the knishes are firm.

• Once the knishes are frozen, transfer them to a freezer-safe bag or container. Label the bag with the date to keep track of their freshness. They can be stored in the freezer for up to 3 months.

• When ready to enjoy, preheat your oven to 350°F (175°C). Place the frozen knishes on a baking sheet and bake for 20-25 minutes, or until heated through and the dough is crispy.

• For a quicker reheating option, you can also use a microwave. Place a frozen knish on a microwave-safe plate and cover it with a damp paper towel. Microwave on medium power for 2-3 minutes, or until heated through. Note that the dough may not be as crispy as when reheated in the oven.

• To maintain the best texture and flavor, avoid reheating knishes multiple times. Reheat only the amount you plan to consume immediately.

• Preheat your oven to 350°F (175°C). Place the knishes on a baking sheet and cover them with aluminum foil to prevent drying out. Heat for about 15-20 minutes or until warmed through.

• For a quicker method, use a microwave. Place the knishes on a microwave-safe plate and cover them with a damp paper towel. Heat on medium power for 1-2 minutes, checking frequently to ensure they don't become too soft.

• If you have an air fryer, preheat it to 350°F (175°C). Place the knishes in the basket in a single layer. Heat for about 5-7 minutes, shaking the basket halfway through to ensure even heating.

• On the stovetop, you can use a skillet. Heat a small amount of vegetable oil over medium heat. Place the knishes in the skillet and cover with a lid. Heat for about 3-5 minutes on each side, or until they are heated through and slightly crispy.

• Oven: Used to bake the knishes at a consistent temperature of 375°F (190°C).

• Mixing bowl: Essential for combining the flour, baking powder, salt, water, and oil to form the dough.

• Rolling pin: Helps to roll out the dough on a floured surface until it is thin.

• Floured surface: Provides a non-stick area to roll out the dough.

• Circle cutter: Used to cut the rolled-out dough into circles.

• Spoon: Necessary for placing a spoonful of the filling in the center of each dough circle.

• Baking sheet: Holds the knishes while they bake in the oven.

• Knife: Useful for finely chopping the onion for the filling.

• Measuring cups: Ensures accurate measurement of ingredients like flour, water, and mashed potatoes.

• Measuring spoons: Ensures accurate measurement of smaller ingredients like baking powder, salt, and pepper.

• Potato masher: Used to mash the potatoes for the filling.

• Spatula: Helps to mix the mashed potatoes, chopped onion, salt, and pepper for the filling.

Prepare the filling: Make the mashed potatoes and chopped onions a day ahead to save time on the day of baking.

Use a food processor: Quickly chop the onions using a food processor instead of doing it by hand.

Pre-made dough: Consider using pre-made dough to skip the dough-making step entirely.

Batch baking: Bake multiple knishes at once by using multiple baking sheets to reduce overall cooking time.

Quick rolling: Roll out the dough between two sheets of parchment paper to prevent sticking and speed up the process.