1 pound russet potatoes, peeled and cut into 1-inch pieces
1 TBSP unsalted butter
1/2 cup cottage cheese
3 green onions, thinly sliced
salt & pepper
THE ASSEMBLY:
1 large egg
DIRECTIONS
THE DOUGH:
In a large mixing bowl whisk together the egg, butter, and water. Add the flour, baking powder, and salt to the bowl and mix thoroughly. Mix the dough with your hands until you can form a ball with the dough and place into a large clean bowl. Drizzle the oil over the dough and flip the dough ball around to coat it in the oil. Loosely cover the bowl and set aside for 1 hour.
THE FILLING:
Add potatoes and 1/4 tsp salt to a medium size saucepan and cover with water. Bring to a boil over medium-high heat and cook until potatoes are tender, about 15 minutes.
Drain the potatoes then place in a bowl with the butter and mash well with a potato masher. Stir in the cottage cheese, green onions, 1/4 tsp salt, and 1/8 tsp pepper. Season with salt & pepper to taste and set aside to cool.
ASSEMBLING AND COOKING:
Preheat the oven to 375°F. Line a baking sheet with parchment paper and set aside.
Form the potato mixture into 8 equal size balls and set aside.
Roll out the dough lengthwise into a rectangle roughly 20-inches by 12-inches. Cut the dough into 8 equal size strips roughly. Lay a potato ball onto the edge of a dough strip leaving about a 1/2-inch edge on one side and roll it up. Pinch and twist the end to seal and lay it open-side up on the lined baking sheet then gently press the knish down with the palm of your hand to flatten a bit. Continue with the remaining potato balls and dough making sure the knishes are spread apart and not touching each other.
Beat the egg in a small bowl and brush the tops of the knishes with some of the beaten egg. Bake in the preheated oven until golden brown, 25 to 30 minutes.
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