While Knishes often stay true to the one (and perfect, in my opinion) filling of mashed potatoes, Boureka’s their edgy cousin stray from potatoes and can be a blank slate for an assortment of delicious flavors. Learn more about the difference between bourekas and knishes here. Use your leftover mashed potatoes (or meat!) for a seriously simple knish. Learn more about the difference between Knishes and Bourekas here.
Did you know that a blessing over food recited with deep intention draws down spiritual light and heals the soul of the one saying it? Get more Jewish food thoughts here.
@jewlishbyjamie Simple Boureka/Knish Recipe #knishes #knish #bourekas #potato #jewish #jewishtiktok #foryou #fyp #foryoupage @noshwithmicah ♬ I Like You (A Happier Song) - Post Malone
Ingredients
Servings 12 Serving
- 2 tablespoons olive oil divided
- 1 medium yellow onion diced
- 1 cup leftover mashed potatoes
- 1 teaspoon black pepper
- ½ teaspoon sea salt
- 2 sheets 1 box frozen puff pastry, thawed
- 1 egg whisked
Nutritional Facts
Nutrition Facts
Simple Knish
Amount per Serving
Calories
268
% Daily Value*
Fat
18
g
28
%
Saturated Fat
4
g
25
%
Trans Fat
0.002
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
11
g
Cholesterol
14
mg
5
%
Sodium
205
mg
9
%
Potassium
119
mg
3
%
Carbohydrates
22
g
7
%
Fiber
1
g
4
%
Sugar
1
g
1
%
Protein
4
g
8
%
Vitamin A
22
IU
0
%
Vitamin C
4
mg
5
%
Calcium
11
mg
1
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- Preheat the oven to 375°F. Line a tray with baking paper.
- In a saute pan, heat 1 tablespoon oil over medium heat. Add the onions, cooking for 15-20 minutes or until golden.
- Add the onions to a medium bowl with the mashed potatoes, pepper, and sea salt. Set aside.
- On a lightly floured surface, unfold the puff pastry. Slice each piece of the dough into 6 squares.
- Place about 1 tablespoon in the center of each square.
- Fold the corners in to meet on the top of the filling, twisting to seal into a round shaped knish.
- Repeat until there is no more dough.
- Transfer to the lined baking tray.
- Brush with whisked egg.
- Bake for 20-25 minutes, or until golden.
What? No garlic powder or fresh garlic? What kind of Ashkenazi recipe is this anyway? At least it has the requisite onions, salt, and pepper.
Now, a Sephardic version (with more seasonings and flavor) would be MOST welcome!