Easy Potato Knishes
Published on November 4, 2020
V!VA Thornhill Woods Retirement Community’s Executive Chef Mitchell Lash prepared this tasty traditional Jewish snack in the V!VAcraft Kitchen for a group of Community Members, and some guests who watched a live stream on Zoom of the demonstration. In Chef Lash’s words: “With a few simple shortcuts, these potato knishes are easy to prepare, flaky and mouth-watering. There will definitely be no leftovers!”
Easy Potato Knishes
Prep Time: 20 Min | Cook Time 40 min | Serving: 34 pieces (approximately)
Ingredients
- 1 package of puff pastry dough (2 sheets)
- 3.5 cups mashed potato or mashed sweet potato
- 2 tbsp olive oil
- 1 small onion (finely chopped)
- 2 cloves of garlic (finely chopped)
- 1 egg plus 1 tsp of water for egg wash
- Salt & Pepper to taste
Instructions
Heat oven to 375°F
Make potato mixture: To fry onions, heat oil on medium and sauté onions for 5-6 minutes just until slightly brown. Add chopped garlic and combine onion and mashed potatoes in a bowl with a fork. Season with salt and pepper – to taste.
Make knishes: On a lightly floured cutting board, unroll one sheet of dough. It should be about 1/4 inch thick or less. Stretch it out a bit if necessary. Spread a log of potato mixture – about 2 inches thick – along one side of the dough, Roll dough over the potato about 1 and 1/2 times, making a log/roll. Cut away rest of dough for the next roll. Pinch seams together well. Repeat with other half of dough on that sheet. Then do the same with the second sheet of dough.
Bake: Place potato-filled knish rolls on a large parchment-lined pan, seam side down. Brush egg wash on rolls which will create a glazed golden look (optional). Bake for 35-40 minutes until golden brown and flaky.
To serve: Cut rolls into 2 inch pieces on the diagonal and serve.
Click here to download the recipe to your computer.Click here to watch a recording of the live-stream.
