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5 from 2 votes


Knish are Jewish street food and need to be eaten the day they are made, or the day after
Author: Adapted from A Taste Of Israel page 176


for the dough

  • 240 g flour plus extra for dusting
  • 5 g yeast
  • 10 g honey
  • 125 mls milk at blood temperature
  • 1 egg
  • 2.5 mls salt
  • 30 mls olive oil plus extra for greasing

for the filling

  • 1 medium size potato
  • 15 mls olive oil
  • 1 small onion finely chopped
  • Salt and freshly ground black pepper to season
  • 0.625 mls ground nutmeg

for the glaze

  • 1 egg
  • Poppy seeds


for the dough

  • Place 7.5mls of the flour into a bowl
  • Add the yeast, honey and milk
  • Whisk to combine and then set aside for 15 minutes
  • Place the egg and salt into a mixing bowl
  • Whisk the egg until the yolk and white are combined
  • Pour in the olive oil and whisk to combine
  • Add the milk mixture and whisk to combine
  • Add the flour slowly, whisking until a dough starts to form
  • Add the rest of the flour and knead by hand to combine
  • Lightly grease a bowl with oil
  • Place the dough into the bowl, cover with cling film and leave to prove until doubled in size

for the filling

  • Place the potato into a sauce pan
  • Cover with cold water
  • Place onto the stove on a high temperature
  • Bring to the boil and leave to cook until you can stick a knife right through
  • Make sure you check the water level so as to not let it go below the potato
  • Switch the stove off and leave the potato to cool
  • Place the oil into a large sauce pan
  • Heat over a medium temperature
  • Add the onion and
  • Remove from the heat
  • Remove the potato from the water
  • Cut in half and push through a ricer, discarding the skin, straight into the onions
  • Season to taste and add the nutmeg
  • Stir well to combine

for the knish

  • Turn the dough onto a lightly floured wooden board
  • Roll out to half a centimetre thick
  • Cut 10cm circles
  • Place a spoonful of the potato mixture into the middle of the dough
  • Wet the rim of the dough with some water
  • Fold the dough in half and seal the edges
  • Place onto a lined baking tray
  • Repeat until you have used up all the dough
  • Cover with a cloth and set aside to prove for 30 minutes
  • Preheat the oven to 180° Celsius

for the glaze

  • Whisk the egg until the yolk and white are combined
  • Brush the top of each knish with the egg wash
  • Sprinkle poppy seeds on top of each knish
  • Bake for 20 minutes
  • Remove from the oven and serve warm or at room temperature


Dave and I had these with a dish of onions, mushrooms and ox liver