A savory Jewish snack or side, these knishes are stuffed with broccoli, leeks, potatoes and cheddar cheese. Enjoy them at the holidays or any time of year.
It's Hanukkah this week and a good time to appreciate Jewish food a bit more. There are many staples of the holiday. The fried potato cakes known as latkes are one of the most popular. Or maybe you've tried the delicious crescent-shaped pastries called rugelach. They are stuffed with ingredients such as cream cheese, nuts, raisins, preserves, cinnamon, and chocolate. Both are worth bringing to a holiday gathering, no matter what it is you celebrate.
what are knishes?
Looking for something new to try, I decided to makes knishes. A traditional knish is a pastry filled with mashed potatoes and caramelized onions. Carb heavy they may be, but the comfort they provide makes it all worth it. They may not be a top contender for the Hanukkah feast, but I don't think they'd be unwelcome, either.
where do knishes come from?
Originally from Eastern Europe, knishes gained popularity in New York City - the boardwalks of Brooklyn, to be exact - in the early 1900s thanks to Ashkenazi Jewish immigrants. At the time, you could find them for sale in pushcarts. Compact and already in self-contained pastry vessels, knishes are ideal street food. Knishes recently made a comeback, and you can now find shops in New York specifically dedicated to them.
You can find knishes filled with all kinds of foods and not just savory ones. The common theme is that knishes are small pockets of stuffed dough. If you think about it, they're not all that unlike several other foods found in cultures worldwide, such as the samosa, calzone, Cornish pasty, or empanada. All of which make great snacks, perfect party fare, or reasonable meals when served with a side salad, of course.
leek and broccoli knishes
I replaced the onions in my knishes with leeks, added in a little cheese and some chopped broccoli to give the pretense of healthiness. I used a popular dough recipe with a couple of tweaks, such as using butter in place of oil, adding more flour, and reducing the water. But if your dough seems too dry, certainly add more water.
Don't let the length of this recipe intimidate you. It mostly describes how to cut and shape the dough. You can make things more time-friendly by preparing the dough up to a few days in advance and storing it in the fridge until you're ready. You may prepare the filling ahead, as well.
Print📖 Recipe
Potato, Leek, and Broccoli Knishes
- Total Time: 1 hour 30 minutes
- Yield: makes 14-16 knishes 1x
- Diet: Vegetarian
Description
A savory Jewish snack or side, these knishes are stuffed with broccoli, leeks, potatoes and cheddar cheese. Enjoy them at the holidays or any time of year.
Ingredients
For the dough:
- 2 ½ cups flour
- ½ teaspoon kosher salt
- 1 teaspoon baking powder
- 1 teaspoon white vinegar
- 8 tablespoons of butter, melted and cooled
- cold water
- 1 egg, beaten
For the filling:
- 1 pound of potatoes
- 1 large head of broccoli, finely chopped
- 2 tablespoons olive oil
- 1 large leek, sliced and rinsed
- ½ cup sour cream or yogurt
- 1 ¼ cups shredded cheddar cheese
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
For assembly:
- 1 egg, beaten
Instructions
Prepare the dough by whisking together the flour, salt, and baking powder in a large bowl. In another bowl, combine the vinegar, butter, and ½ cup of water. Pour the wet ingredients into the dry and add the egg. Stir with a wooden spoon to get the dough to form, then lightly knead with your hands until you have a well-blended ball. If your dough is too dry, add a little more water. Cover the bowl with a towel and let sit while you make the filling.
For the filling, start by peeling the potatoes and chopping them into large chunks. Put them in a pot and cover with plenty of cold water. Bring to a boil, add in a couple pinches of salt. Cook until almost tender, about 10-12 minutes. Add the broccoli to the pot. Boil for another minute or two, then drain the potatoes and broccoli in a colander. Return the vegetables to the pot.
While the potatoes boil, heat the oil in a small pan. When hot, add the sliced leek. Cook, stirring occasionally, over medium heat. Allow to cook down and start to brown for about 10 minutes. Add to the pot with the drained potatoes and broccoli, along with the sour cream, about half of the cheese, and the salt. Use a large spoon or potato masher to mash everything together. Stir to combine, taste and season with black pepper. Add more salt if it's tasting bland.
Preheat the oven to 375 degrees F and line two baking sheets with parchment paper.
On a clean, floured kitchen counter, roll out half of the dough into an 8 by 16-inch rectangle. You want the long side directly in front of you. Spread half of the filling across the length of the dough, about one inch away from the bottom. Gently roll the dough from the bottom up, covering the filling and wrapping another time or two around. Keep the roll somewhat loose. Trim off the excess dough on either end.
With a ruler, measure every two inches (or your preferred length) down the length of the roll and use a sharp knife to cut the roll at each point.
Pinch one end of each knish closed and set that end down on the baking sheet. Use the palm of your hand to squish the knish to slightly flatten. Pinch the top to partially close the dough around the top. Do this with each of the remaining pieces. Brush each knish with the beaten egg, top with a little cheese. Repeat this procedure with the second half of dough and filling.
Bake the knishes in the middle of your oven for about 30 minutes or until the pastry is firm and the top is golden brown. Serve warm or at room temperature.
Notes
If you want larger knishes, cut the roll in 3-inch increments instead of 2-inches.
- Prep Time: 60 minutes
- Cook Time: 30 minutes
- Category: Snacks
- Method: Baking
- Cuisine: Jewish
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