Description
Potato Knish is a classic Eastern European snack featuring a flavorful potato filling encased in a delicate, flaky pastry. This recipe combines Yukon gold potatoes with sharp white cheddar and caramelized onions, all wrapped in a tender dough enriched with schmaltz and baked to a golden perfection. Enjoy these knishes warm, at room temperature, or chilled for a delicious nosh any time of day.
Ingredients
Scale
Dough Ingredients
- 2 1/2 cups all-purpose flour (or more as needed), spooned and leveled
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
- 1 large egg, beaten
- 1 teaspoon white vinegar
- 1/4 cup canola oil
- 1/4 cup schmaltz (rendered chicken fat)
- 1/2 cup warm water
Potato Filling Ingredients
- 2 1/2 pounds Yukon gold potatoes, peeled and quartered (about 6 medium/large)
- 1 tablespoon kosher salt
- 1/2 cup sour cream
- 1 cup shredded sharp white cheddar cheese
- Salt and pepper, to taste
- 1/4 cup butter, sliced
- 3 cups diced yellow onion
- 2 tablespoons schmaltz
- 1 1/2 teaspoons kosher salt
- Salt and ground black pepper, to taste
Egg Wash
- 1 egg
- 2 teaspoons water (or as needed)
- 1 tablespoon olive oil (or as needed)
Instructions
- Prepare the Dough: In a large mixing bowl, whisk together the flour, kosher salt, and baking powder. In a separate bowl, combine the beaten egg, white vinegar, canola oil, schmaltz, and warm water. Gradually add the wet ingredients to the dry ingredients, mixing until a dough forms. Knead until smooth, adding more flour as necessary to prevent sticking. Cover and let rest while preparing the filling.
- Cook the Potatoes: Place the peeled and quartered Yukon gold potatoes in a large pot with salted water. Bring to a boil and cook until the potatoes are tender when pierced, about 20 minutes. Drain thoroughly and mash while still warm.
- Prepare the Onion Mixture: In a large skillet, heat the schmaltz over medium heat. Add the diced yellow onions and cook, stirring occasionally, until they turn golden brown and caramelized, about 15-20 minutes. Stir in 1 1/2 teaspoons kosher salt, and season with salt and ground black pepper to taste. Remove from heat.
- Combine the Filling: Add the caramelized onions, sour cream, shredded sharp white cheddar cheese, sliced butter, and mashed potatoes into a large bowl. Season with 1 tablespoon kosher salt and freshly ground black pepper to taste. Mix well until all ingredients are fully incorporated and the filling is creamy and flavorful.
- Assemble the Knishes: Preheat the oven to 375°F (190°C). Divide the dough into 16 equal portions. On a floured surface, roll each portion into a circle about 1/8 inch thick. Place a generous spoonful of filling in the center of each dough circle. Fold the dough edges over the filling, pinching the seams together to seal completely, shaping each into a compact square or round parcel.
- Prepare Egg Wash: In a small bowl, whisk together the egg and water. Brush each knish evenly with the egg wash, which will help them develop a beautiful golden crust during baking.
- Bake the Knishes: Arrange the knishes on a baking sheet lined with parchment paper or a lightly oiled surface to prevent sticking. Drizzle with olive oil or brush additional oil as desired for extra crispness. Bake in the preheated oven for 35-40 minutes or until the pastry is golden brown and crisp.
- Serve and Enjoy: Remove the knishes from the oven and allow to cool slightly before serving. These knishes are perfect enjoyed warm, at room temperature, or cold. Store leftovers in an airtight container and reheat as needed.
Notes
- A classic potato knish features a flavored potato mixture encased in a flaky and tender pastry shell.
- Schmaltz (rendered chicken fat) imparts a rich, traditional flavor but can be substituted with vegetable oil for a milder taste.
- The knish can be enjoyed warm, at room temperature, or cold, making them versatile for snacks or meals.
- Ensure the dough is not too sticky to facilitate easy rolling and shaping.
- Caramelizing the onions slowly enhances the depth of flavor in the filling.
Nutrition
- Serving Size: 1 knish
- Calories: 264 kcal
- Sugar: 2 g
- Sodium: 783 mg
- Fat: 17 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Trans Fat: 1 g
- Carbohydrates: 23 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 46 mg
