• Place potatoes in a large pot. Cover potatoes with water and cook until soft.
• Sauté the onions till golden.
• Peel the potatoes while they are still warm. Use one potato for the dough.
• Place all dough ingredients in the bowl of your electric mixer and knead into a smooth dough.
• Place warm potatoes, sautéed onions , salt, and pepper in the bowl of your electric mixer. Mix on high for about two minutes until smooth. Do not overmix the potatoes.
• Shape the knishes into any size and shape knishes.
• Place the knishes on parchment lined cookie sheet or loaf pans.
• Freeze raw or bake at this point.

For Criss Cross Knish

• Remove an eighth of the dough for a crisscross design and set aside.

  Divide remaining dough in half.
• Roll half the dough into a ¼-inch thick rectangle.

  Spread half of the filling lengthwise in the center of the dough.

  Bring both sides to the center so that the sides overlap each other. Fold in the ends of the log. Place seam-side down on a parchment lined cookie sheet.

  Repeat with the other half of the dough.
• Roll out the piece of dough you set aside.

  Cut the dough into twelve 12 x ½-inch strips, six strips for each log.

  Drape strips over log to form crisscross pattern. Tuck ends underneath.

  Brush logs with beaten egg.

Baking Instructions

• Preheat oven to 375°
• Cut the knishes before baking (optional).

  See our tip in the post for cutting the knishes neatly.
• Brush knishes with beaten egg and sprinkle with sesame seeds (optional).
• Bake knishes, uncovered for 45-60 minutes, until golden brown.