WebAug 20, 2020 - Coney Island Potato Knish Recipe Delicious Potato Knishes by a Restaurant Chef Traditional Ashkenazi Jewish pocket of deliciousness of mashed …
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To shape the knish, pinch the log of potato-filled dough off at 2 or 3-inch lengths, give it a twist and then cut it off. Pinch the ends shut to enclose the filling. Place the knish upright on the work surface and press it down with your hand to form a squat, round shape.
If you prefer them warm, gently reheat the knish in the oven at 350F for about 10-15 minutes until warmed through. Or you can pop them in the microwave for 1-3 minutes or until the center is hot (but the dough won’t be crisp.) If you’re a visual learner, we’ve got you! Here is a video for more help.
Place the knishes, flat side down, on a greased cookie sheet, leaving a 2-inch space between each. You will have to bake in batches. Mix the reserved tablespoon of egg with a little water. Brush the tops with the egg wash and bake in a preheated 375-clegree oven for 25 to 30 minutes or until golden brown.
Roll ball along the length of phyllo, folding dough over bottom of filling and leaving some filling poking through the top. (Trim and discard excess dough.) Brush melted butter over edges of knish to seal the seams and press down onto an ungreased baking sheet. Repeat with other knishes. Bake 30-40 minutes, until golden brown. Makes four knishes.