I've always wanted to make knish but kept forgetting until it was mentioned and became somehow significant to the golem in my 2013 favorite book, the most fascinating and captivating fantasy novel THE GOLEM AND THE JINNI by Helene Wecker. If you love fantasy, adventure, historical fiction with mystical, magical, and hint of romance elements, then this is the book for you. I can't recommend it highly enough. For Syrian part of the book, there's a baked cheese dessert called Kanafeh which I will try to make next time if I can find all the ingredients.
I made the simplest knish filled with just potatoes and sauteed onions and ate them as late afternoon snack. It is not too complicated to make and the dough is very easy to handle. I love knish. It's yummy!
2 pounds boiled and coarsely mashed golden potatoes
4 tablespoons light olive oil
2 cups chopped sweet onion
2 teaspoons sea salt
1 tablespoon chopped chives
1 teaspoon sea salt
¼ cup very hot water
¼ cup extra virgin olive oil or rendered chicken fat
1½ cups self-rising flour
¼ cup all purpose flour
1 egg yolk mixed with 1 teaspoon water
- Prepare the filling: Mix the ingredients in a small bowl. Divide into 2 lumps and form each into a 12-inch long log. Wrap separately in plastic film and refrigerate for 1 hour. While potato is chilling, prepare the dough: In a medium bowl, whisk together egg, salt, and water. Add self-rising flour and knead until smooth. Form into a ball, flatten slightly and wrap in plastic film. Leave on the kitchen counter for 1 hour.
- On a flat surface, sprinkle 2 tablespoons of all purpose flour and roll one dough into a 12 x 6 inch rectangle. Place one potato log on the bottom of dough and roll, covering the potato. Repeat with the remaining dough and potato log. Cut each into 8 portions, shape back into rounds, place on baking pan cut side down, and flatten slightly.
- Brush with egg wash and bake in a preheated 400°F oven for 30 minutes or until golden in color. Serve warm or at room temperature.