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Ingredients
- CRUST
- 4 cups all purpose flour
- 1-3 Tbsp sugar
- 1/2 Tbsp salt
- 8 oz (2 sticks) butter or margarine
- 1 cup lukewarm water
- 2 tsp baking powder
- 3 large egg yolks
- FILLING
- 2 large onions, finely diced and sauteed in vegetable oil
- 5 large Idaho potatos, cooked, peeled and mashed
- 2 eggs
- 1/2-1 Tbsp salt (to taste)
- 1/4-1 tsp black pepper (to taste)
- TOPPING
- 1 egg, lightly beaten
- sesame seeds, for sprinkling
Preparation
Step 1
In the bowl of an electric mixer, combine all dough ingredients. Beat well until a light dough forms. Set aside. Meanwhile, beat together all the filling ingredients, until smooth.
Preheat oven to 350 degrees. Grease or line 2 cookie sheets.
On a floured surface, roll out dough to about 1/4 inch thickness (or as thin as you can get it without holes forming in the dough.) Cut dough into squares or rectangles, size depending on the desired size of the knish. (See above.) Scoop a small amount of filling mixture into the center of the dough. Bring the corners together to form a pocket around the filling. Turn the square over, fold the corners under, and roll between your palms to create a neat circle.
Place circle on prepared baking sheet. Repeat with remaining dough and filling. When all knishes are formed, brush beaten egg on top of each knish, then sprinkle sesame seeds over them.
Place in oven and bake 30-40 minutes for smaller knishes, and up to an hour for larger knishes, until they appear light golden brown.