Potato Knishes

By jab120638

Ingredients

• 2 1/2 pounds russet potatoes, peeled and cut into 1-inch pieces
• Salt and pepper
• 1 tablespoon olive oil
• 3 onions, chopped fine
• 2 cups (10 ounces) all-purpose flour
• 1 1/2 teaspoons baking powder
• 3/4 cup olive oil
• 1/2 cup water
• 1 large egg, plus 1 large egg beaten with 1 tablespoon water
• 1 teaspoon salt

Details

Servings 16
Adapted from cookscountry.com

Preparation

Step 1

Makes 16 knishes

A well-floured counter is essential here. To reheat baked knishes, place them in a 350-degree oven for 10 to 15 minutes.

large egg, plus 1 large egg beaten with 1 tablespoon water

Combine potatoes and 1 tablespoon salt in Dutch oven and cover with water by 1 inch. Bring to boil over high heat. Reduce heat to medium and cook until potatoes are tender, 20 to 25 minutes. Drain potatoes and return to pot. Cook over low heat until potatoes are thoroughly dry, about 1 minute. Mash potatoes with potato masher until very few lumps remain. Transfer to large bowl and stir in ½ teaspoon salt and ½ teaspoon pepper.

Meanwhile, heat oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add onions and ½ teaspoon salt and cook, ­stirring occasionally, until well browned, about 10 minutes. Transfer to bowl with mashed potatoes and stir to combine. Let filling cool completely. (Filling can be made up to 24 hours in advance, covered, and refrigerated.)

Whisk flour and baking powder together in large bowl. Whisk 6 tablespoons oil, water, 1 egg, and salt together in separate bowl. Add wet ingredients to dry ingredients and stir with rubber spatula until dough forms. Transfer dough to floured ­counter and knead until smooth, about 1 minute. Wrap in plastic wrap and let rest on counter for 1 hour or refrigerate for up to 4 hours (let dough come to room temperature before rolling).

Adjust oven rack to middle position and heat oven to 350 degrees. Line rimmed baking sheet with parchment paper and brush parchment with 2 tablespoons oil. Divide dough in half and form each half into 4-inch square on well-floured counter. Working with 1 square at a time (keep remaining dough covered with plastic), roll dough into 16-inch square. Lightly brush dough with 2 tablespoons oil, leaving 1-inch border at farthest edge.

Brush tops and sides of knishes with egg-water mixture. Bake until golden brown, 35 to 40 minutes, rotating sheet halfway through baking. Transfer knishes to wire rack and let cool for 15 minutes. Serve.

TO MAKE AHEAD:

Roll the dough around the filling and seal the seam. Trim the edges, place seam-side down, and cut the tube into pieces.

Stand each knish on its end and lightly press. Place on an oiled, parchment paper–lined baking sheet; brush with egg wash; and bake.

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