Potato/Spinach Cheese Knish

Offices, dental appointments, doctor’s offices all have something in common. Magazines. Loads of them. It is always nice to find an interesting recipe or something you have not tried before.

I rediscovered one of those torn pages from Saveur magazine, with a recipe for knishes. But I wanted to confine the internet for other options. I do not know much about these, but from what was found online knishes are savoury-filled turnovers popularized by Jewish immigrants. They turned out great, and the dough was fluffy and chewy.

Adapted from Book Cooker
Yield: 16 pieces

Dough
1 2/3 cup all purpose flour
1/3 cup whole wheat flour
1 tsp baking powder
1/2 tsp salt
1 tsp white vinegar
2 eggs
1/2 cup vegetable oil
1/2 cup cold water

Filling
~2 cups chopped potatoes, washed and peeled
1 medium sweet potato, washed (optional)
~2 tbsp butter

1. Steam or boil potatoes and sweet potato until softened. Mash together  and mix in butter. Season with salt and pepper to taste. Set aside.
2. To make dough: Combine dry ingredients. Add in all wet ingredients and eggs. Let rise for 30 mins.
3. Divide dough into 2 pieces, set one aside. Roll out 1 piece into a thin sheet, but thin enough to rip.
4. Spoon in ~1 cup of filling in the center and fold over sides of the dough. Cut into 8 pieces. Repeat with the other half of dough.
5. Brush with egg wash and sprinkle sesame seeds.
6. Bake at 350 degrees F. for 25-30 mins

* spinach braid roll: using half of the dough, split into 2 more pieces. roll out each and fill with cooked chopped spinach and cheese. side over sides and stretch out to elongate. braid the 2 strands.

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