When we lived in Ann Arbor, Michigan I went to Zingerman’s Bakery several times a week. A quick stop on the way to the co-op, a bike ride away or the perfect place to end up after a run. The “Bakehouse” had cooking classes–for food that Zingerman’s made famous and things that the chefs loved.
My husband began buying me classes for my birthday and Christmas–a little self-serving . . . I didn’t care because I loved being in a “real” kitchen again. This recipe is one that I was introduced to in one of my classes.
This recipe appeals to my Polish roots, my love of make ahead meals and using leftovers.
This recipe calls for 4 cups of mashed potatoes.
Dough:
- 1 cup of mashed potato
- 1/4 cup oil
- 1 tsp. salt
- 1 tsp. baking powder
- 1 1/2 cups flour
- 2 Tbsp. water
- 1 egg
Filling:
- 3 cups of mashed potatoes
- 1/4 cup oil
- salt and pepper to taste
- 1 cup caramelized onions
For the dough, mix mashed potato, oil, and water until smooth. In a separate bowl mix salt, baking powder, and flour until blended. Combine both together. Make a well in the mixture, add the beaten egg and water–and knead for 6 minutes. Wrap the dough in plastic and let it rest for 15 minutes.
For the filling, mix everything together.
Unwrap the dough, on a lightly floured surface roll the dough into a 8 x 14 rectangle. Place the filling evenly along the long side of the rectangle. Roll the dough over the filling making sure the dough overlaps. Cut the dough into 2 inch slices. Remove a slice and pinch the bottom of the dough and place pinched side down on a baking sheet.
Bake at 425 for 20 minutes or until golden brown.
I make the knish in the morning for dinner or a day ahead of time. They are great served hot but the kids love them room temperature. I serve them with sour cream and sometimes fresh blueberries with a side of apple sauce.
Vegan option: sub out the egg–use a touch more oil or just leave it out all together.
I’m linking up with the Ultimate Recipe Swap.
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