Knish Recipe

All-purpose flour: This is the base for the dough, providing structure and texture.

Baking powder: Helps the dough rise slightly, giving it a light and fluffy texture.

Salt: Enhances the flavor of both the dough and the filling.

Water: Combines with the flour and oil to form the dough.

Vegetable oil: Adds moisture and richness to the dough.

Mashed potatoes: The main component of the filling, providing a creamy and hearty texture.

Onion: Adds a savory and slightly sweet flavor to the filling.

Black pepper: Adds a touch of heat and enhances the overall flavor of the filling.

When preparing the dough, ensure it is rolled out evenly to maintain a consistent thickness. This helps in achieving uniform baking and ensures that each knish has the same texture. Additionally, when sealing the edges, use a bit of water to help the dough stick together better, preventing the filling from leaking out during baking.

• 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.