Jewish Potato Knish Recipe
CATEGORIES
INGREDIENTS
  • Cooking Time: 30 mins
  • Servings: 24 potato kinishes which serves 12
  • Preparation Time: 30 mins Dough must be chilled 2 hours
  • For the Knish Dogh:
  • 8 ounce butter (unsalted, softened)
  • 8 oz cream cheese (softened)
  • 1/2 cup sour cream
  • 3 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • For the Potatoes:
  • 6 large potatoes (peeled, cut into chunks, boiled, cooked and shredded in a rice grinder or smash with a potato smasher or fork
  • 1lb Vidalia onion(chopped and sauteed)
  • 2 large eggs (beaten)
  • 1/4 cup instant mashed potatoes
  • 2 tea salt
  • 1 tea garlic powder
DIRECTIONS
  1. Kinish Dough
  2. 1. Gather ingredients
  3. 2. In a food processor fitted with a metal blade, process butter, chreem cheese, and sour cream. Add flour and salt and post to blend.
  4. 3. Turn dough out onto a sheet of plastic wrap. Using floured hands form dough into a ball and wrap tightly. Refrigerate at least 2 hours or overnight.
  5. 4. Roll the dough into 1/4 inch thickness. Using a pizza cutter, cut the dough into 3 inch squares.
  6. 5 Egg wash the squares with 1 beaten egg mixed with 1 tbsp. of water.
  7. 6. Place two cookie-size scoops of filling on each square. Fold ends in as for an envelope.
  8. Bake the Kinishes
  9. 1. Place kinishes on a parchment-lined baking pan and brush with egg wash. Continue with rest of dough and filling.
  10. 2. for 20 minutes or until kinishes are golden brown on the top and bottom.
  11. 3. Serve warm as an appetixer, side dish or meatless main course
  12. 4. Enjoy
RECIPE BACKSTORY
Eating these kinishes reminds me of being back home in Brooklyn New York. We wold go to a kosher deli and sit and eat it there with a hot dog. Sometimes we found them sold on the beach in Coney Island in the 50's and 60's.