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.
In the video you show egg added to mashed potatoe, whereas in the process part, you add only the onion salt and pepper to the mix and use raw beaten egg to brush the top of unbaked knishes. What is the real method please?
Would like to get a homemade knish dough recipe!
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!