Potato, Pastrami, and Gruyere Knishes
Portable, flaky, and satisfying, these stuffed pastries have been a popular street food in New York for 100 years. We hoped to bring them across state lines and into the home kitchen.
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 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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