Potato, Pastrami, and Gruyere Knishes

From Cook's Country | February/March 2013

Why this recipe works:

Knishes, the hearty, savory pastries brought to New York more than 100 years ago by Eastern European Jews, are often dense, gummy, and—worst of all—bland. After deciding on a fluffy mashed potato filling, we added plenty of flavor with a whole pound and a half of savory browned onions. Instead… read more

Knishes, the hearty, savory pastries brought to New York more than 100 years ago by Eastern European Jews, are often dense, gummy, and—worst of all—bland. After deciding on a fluffy mashed potato filling, we added plenty of flavor with a whole pound and a half of savory browned onions. Instead of rolling out dough paper-thin and forming one knish at a time, we roll up a whole log and slice it into individual buns. Brushing the dough and the parchment paper with olive oil makes for lighter, crispier knishes.

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Makes 16 knishes

A well-floured counter is essential to rolling this dough thin. To reheat baked knishes, place them in a 350-degree oven for 10 to 15 minutes.

Ingredients

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