Ashkenazi Knish

Contributed By: Kay Davis


1 cup mashed potatoes
3 large eggs, lightly beaten
1 tablespoon vegetable shortening or margarine, softened
1 teaspoon kosher salt
3 cups unbleached all purpose flour

In a medium-sized bowl, combine the mashed potatoes, eggs, shortening or margarine
and salt. Gradually add the 3 cups of flour to form a smooth, soft dough. If the
dough is too soft or sticky, add a little more flour. Do not overwork the dough or it will become tough. Cover and refrigerate for 30 minutes.

Cheese filling follows.


Cheese Filling:
3 cups (1 pounds) farmer cheese or 2 cups (1 pound) pot cheese

1 cup (8 ounces) cream cheese
3 tablespoons sour cream
1 large egg, slightly beaten
About teaspoon table salt or 1 teaspoons kosher salt

Bring cheeses and sour cream to room temperature. Combine all ingredients and beat until smooth, either by hand or using an electric mixer.

Additional ingredients:
1 large egg, beaten with 1 tablespoon water
sesame seeds (optional)

Preheat oven to 350 degrees.
Line a large baking sheet with parchment paper or lightly
grease it. Divide dough in half or thirds. On a lightly floured surface, roll each piece into a rectangle inch thick. Cut into 4 inch squares. Spoon about cup filling
into the center of each square, bring the edges together over the filling and pinch
to seal. Place on the prepared baking sheet, seam-side down, and brush with egg mixture, and sprinkle with sesame seeds if desired.
Bake until golden, about 30 to 40 minutes. Serve warm or at room temperature.

Makes about 12 knishes. Knishes can be frozen, then lightly covered with aluminum foil and reheated in a preheated 375 degree oven for about 15 minutes.

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