New York Knish Recipe

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

Baking powder: Helps the dough rise slightly, making it tender.

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

Cold water: Used to bring the dough together.

Vegetable oil: Adds moisture and richness to the dough.

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

Sautéed finely chopped onions: Adds sweetness and depth of flavor to the filling.

Black pepper: Adds a hint of spice to the filling.

When preparing the dough, ensure that you knead it until it becomes smooth and elastic. This will help create a tender and flaky crust for your knishes. Additionally, when rolling out the dough, aim for an even thickness of about ⅛ inch to ensure consistent baking. For the filling, make sure your mashed potatoes are well-seasoned and free of lumps, and that the onions are finely chopped and sautéed until golden brown to enhance the flavor.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour provides a nuttier flavor and more fiber, making it a healthier alternative.

• 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 be used in the same quantity and offers a slightly different mineral profile.

• cold water - Substitute with milk: Milk can add a richer flavor and a bit more tenderness to the dough.

• vegetable oil - Substitute with olive oil: Olive oil provides a more robust flavor and is a healthier fat option.

• mashed potatoes - Substitute with mashed sweet potatoes: Sweet potatoes add a different flavor profile and are rich in vitamins.

• sautéed finely chopped onions - Substitute with caramelized onions: Caramelized onions offer a sweeter and deeper flavor.

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

• Allow the knishes to cool completely at room temperature before storing or freezing. This helps prevent condensation, which can make the dough soggy.

• For short-term storage, place the knishes in an airtight container. They can be kept at room temperature for up to 2 days. If you prefer, you can refrigerate them for up to a week.

• To freeze knishes, wrap each one individually in plastic wrap or aluminum foil. This prevents them from sticking together and helps maintain their shape.

• Place the wrapped knishes in a freezer-safe bag or container. Label with the date to keep track of freshness. They can be frozen for up to 3 months.

• When ready to enjoy, thaw the knishes in the refrigerator overnight. This gradual thawing helps maintain their texture.

• Reheat the knishes in a preheated oven at 350°F (175°C) for about 15-20 minutes or until heated through. This will help restore their crispy exterior.

• For a quicker option, you can reheat the knishes in a microwave. Place them on a microwave-safe plate and cover with a damp paper towel. Heat on medium power for 1-2 minutes, checking frequently to avoid overcooking.

• If you prefer a crispier texture after microwaving, you can finish them off in a hot oven for a few minutes.

• Avoid reheating knishes in a toaster oven as it may not heat them evenly and could result in a less desirable texture.

• Oven Method: Preheat your oven to 350°F (175°C). Place the leftover knishes on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent them from drying out. Bake for about 15-20 minutes, or until they are heated through and the crust is crisp.

• Toaster Oven Method: Set your toaster oven to 350°F (175°C). Place the knishes directly on the rack or on a small baking sheet. Heat for 10-15 minutes, checking occasionally to ensure they don't overcook. This method is great for maintaining the crispiness of the dough.

• Microwave Method: Place the knishes on a microwave-safe plate. Cover them with a damp paper towel to keep them from drying out. Microwave on medium power for 1-2 minutes, or until heated through. Note that this method may result in a softer crust.

• Skillet Method: Heat a non-stick skillet over medium heat. Add a small amount of vegetable oil or butter. Place the knishes in the skillet and cover with a lid. Heat for about 5-7 minutes, flipping halfway through, until they are warmed through and the crust is crispy.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the knishes in the air fryer basket in a single layer. Heat for 5-7 minutes, shaking the basket halfway through to ensure even heating. This method will give you a wonderfully crispy exterior.

• 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, cold water, and vegetable oil to form the dough.

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

• Rolling pin: Helps to roll out the dough to the desired thickness of about ⅛ inch.

• Knife: Used to cut the rolled-out dough into 4-inch squares.

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

• Sauté pan: Used to sauté the finely chopped onions until they are perfectly cooked.

• Spoon: Handy for placing the filling in the center of each dough square.

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

• Measuring spoons: Used to measure smaller quantities of ingredients such as baking powder, salt, and black pepper.

• Kitchen towel: Covers the dough while it rests for 30 minutes to prevent it from drying out.

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

Use a food processor: Quickly mix the dough ingredients in a food processor to speed up the process.

Pre-cut dough squares: Roll out and cut the dough into squares in advance, then store them in the fridge.

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

Freeze extras: Make a double batch and freeze the extra knishes for a quick snack later.