Round Baked Potato Knish Recipe

Round Baked Potato Knish Recipe is an absolutely heavenly dish that you just can’t resist. It’s perfect for Sunday lunches, holiday feasts, or for when you want to add some warmth to a cool evening. The knishes are filled with fluffy, well-seasoned potatoes wrapped in a crisp, golden crust. Our readers will totally dig this recipe���the balance of the creamy inside and the crunchy outer layer is sheer perfection! It’s the ultimate comfort food that brings a smile to everyone around the table.

Getting this recipe right requires a tiny bit of elbow grease, but the results are simply worth it. And trust me, the aroma filling your kitchen while these little dough balls are puffing up in the oven… ah, makes you feel like a real kitchen boss!

• Prep Time: 30 minutes
• Cook Time: 60 minutes
• Total Time: 1 Hour 30 minutes
• Servings: 4 servings
• Yield: 8 knishes

Without further ado, let’s get cooking and treat our taste buds to a round of delicious baked potato knish!

Ingredients & Equipment You’ll Need

• 3 large potatoes, peeled and cut into chunks
• 1 large onion, finely chopped
• 2 cups all-purpose flour
• 3/4 cup vegetable oil
• 1/2 cup warm water
• Salt and pepper to taste

You’ll need some basic cooking equipment like a large pot, mixing bowls, a rolling pin, a skillet, a baking sheet and parchment paper for this recipe.

The potatoes make the splendid filling, their fluffiness creating that amazing texture. The onion lends a nice sweet touch and the flour-water-oil mixture acts as the dough. The key to perfection here is to season with salt and pepper just right, to balance taste and flavor.

If you can’t get your hands-on a particular ingredient, a possible substitute for potatoes could be sweet potatoes and leeks could stand-in for onions ��� each giving a unique flavor to the dish.

How To Make Round Baked Potato Knish Recipe

1. Start by boiling the potatoes until they’re tender. In a separate pan, saut�� onions until they’re golden.
2. Drain and mash the potatoes, then combine them with the saut��ed onions. Season this mix with salt and pepper and let it cool.
3. In a bowl, mix flour, oil, warm water, and a pinch of salt to make the dough.
4. Divide the dough and roll it out on a floured surface. Cut circles out of the rolled dough.
5. Place a spoonful of filling in the middle of each circle. Fold over the dough to create a semi-circle and press the edges to seal.
6. Place the knishes on a baking tray lined with parchment paper. Preheat the oven and bake until golden.

Tips For The Best Results

• Don’t overcook the potatoes���they should be tender but not falling apart.
• Try to roll out the dough as thin as possible; it’ll make the knishes crispier.

Storage Tips

• Store leftovers in an airtight container���they’ll last up to 5 days in the fridge.
• For freezing, place knishes in a freezer-friendly bag. They’ll stay good for up to a month. Just thaw and reheat when you’re ready to eat.

Frequently Asked Questions

Q: Can I use gluten-free flour?

A: Absolutely! You can substitute all-purpose flour with a gluten-free blend.

Q: What do I serve these knishes with?

A: They taste great with mustard or even a hot bowl of soup.

Q: How do I get my knishes to be crispier?

A: For an extra crunch, brush the knishes with egg wash before baking.

Q: My filling is too dry. What can I do?

A: Try adding a bit more oil or a splash of milk to get the right consistency.

Q: Can I freeze the knishes?

A: Yes, they freeze well. Just make sure they’re completely cool before freezing.

Nutritional Facts of Round Baked Potato Knish Recipe

Each serving contains 280 calories, 45g of carbs, 10g of proteins and 8g of fat.

In conclusion, the Round Baked Potato Knish Recipe is a must-try. It’s deliciously satisfying and sure to impress your loved ones. Serve them hot, maybe with a side of tomato soup or a fresh salad, and watch faces light up. Enjoy!