A taste of the old world! These classic Jewish-American pastries feature a tender, flaky dough wrapped around a savory filling of toasted buckwheat groats (kasha) and sweet caramelized onions. Perfect as a hearty snack or side dish.
In a large bowl, whisk together 2 cups of all-purpose flour and 1/2 tsp of salt.
In a separate medium bowl, whisk together 1/4 cup vegetable oil, 1/2 cup warm water, 1 large egg, and 1 tsp white vinegar.
Pour the wet ingredients into the dry ingredients. Mix with a fork until a shaggy dough forms.
Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until it becomes smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a clean cloth or plastic wrap, and let it rest at room temperature for at least 30 minutes, or up to 1 hour.
2
Make the Kasha Filling
While the dough rests, prepare the filling. In a medium bowl, combine 1 cup of dry kasha with 1 lightly beaten large egg. Stir until every grain is coated. This is called 'varnishing'.
Heat a large, dry skillet or pot over medium heat. Add the egg-coated kasha and cook, stirring constantly, for 3-4 minutes until the grains are separate, dry, and smell nutty.
Remove the toasted kasha from the skillet and set aside.
A taste of the old world! These classic Jewish-American pastries feature a tender, flaky dough wrapped around a savory filling of toasted buckwheat groats (kasha) and sweet caramelized onions. Perfect as a hearty snack or side dish.
This jewish_american recipe takes 120 minutes to prepare and yields 4 servings. At 529.43 calories per serving with 13.18g of protein, it's a moderately challenging recipe perfect for snack or appetizer or side_dish.
In the same skillet, heat 3 tbsp of vegetable oil over medium-low heat. Add the chopped onions and cook slowly, stirring occasionally, for 15-20 minutes until they are deeply golden brown and caramelized.
Return the toasted kasha to the skillet with the onions. Add 2 cups of vegetable broth, the remaining 1 tsp of salt, and 1/2 tsp of black pepper. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low, cover tightly, and simmer for 10-15 minutes, until all the liquid is absorbed and the kasha is tender.
Remove from heat, fluff with a fork, and spread onto a baking sheet to cool completely. This is crucial for easy assembly.
3
Assemble the Knishes
Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper.
Divide the rested dough into two equal pieces. Work with one piece at a time, keeping the other covered.
On a large, lightly floured surface, roll the dough into a very thin rectangle, approximately 10x14 inches. The dough should be almost translucent.
Spoon half of the cooled kasha filling in a 2-inch wide log along one of the long edges of the dough, leaving a 1-inch border.
Carefully roll the dough over the filling, jelly-roll style, to form a long, tight log. Pinch the seam and the ends to seal completely.
Using the side of your hand, press indentations into the log every 3 inches to create 4-5 individual knishes.
Cut the log at the indentations with a sharp knife. Pinch the open ends of each knish to seal the filling inside, then gently flatten the top.
Place the knishes seam-side down on the prepared baking sheet. Repeat with the remaining dough and filling.
4
Bake and Serve
In a small bowl, whisk the last large egg with 1 tbsp of water to create an egg wash.
Brush the tops and sides of each knish generously with the egg wash for a golden, shiny finish.
Bake for 25-30 minutes, or until the knishes are a deep golden brown and sound hollow when tapped.
Let them cool on the baking sheet for at least 10 minutes before serving. They are best served warm with a side of spicy brown mustard.
Pro Tips
1For an authentic, richer flavor, use schmaltz (rendered chicken fat) instead of vegetable oil to caramelize the onions.
2Don't skip the 'varnishing' step (coating kasha with egg). It prevents the grains from becoming mushy and ensures a perfect texture.
3The filling must be completely cool before assembly. A warm filling will make the dough sticky and difficult to handle.
4Stretch the dough as thinly as you can without tearing it. A thinner dough creates a better filling-to-dough ratio and a more delicate pastry.
5Knishes freeze beautifully. After baking and cooling completely, wrap them individually in plastic wrap and then place in a freezer bag. Reheat from frozen in a 350°F (175°C) oven for 15-20 minutes.
6If your dough is too elastic and keeps shrinking back, let it rest for an additional 10-15 minutes to allow the gluten to relax.
Recipe Variations
Filling
Filling
For a classic potato knish, replace the kasha filling with 2 lbs of boiled and mashed russet potatoes mixed with the caramelized onions.
Dough
Dough
For a heartier dough, substitute 1/2 cup of the all-purpose flour with whole wheat flour.
Flavor
Flavor
Add 8 ounces of sautéed mushrooms to the kasha and onion mixture for an earthier flavor profile.
Health Benefits
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High in Fiber
Buckwheat groats (kasha) are an excellent source of dietary fiber, which aids in digestion, helps maintain stable blood sugar levels, and promotes a feeling of fullness.
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Complete Plant-Based Protein
Unlike many grains, buckwheat is a complete protein, containing all nine essential amino acids. This makes kasha knishes a satisfying and nutritious option, especially for vegetarians.
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Rich in Minerals
Kasha is packed with essential minerals like magnesium, which is vital for muscle and nerve function, and manganese, an important antioxidant.
Frequently Asked Questions
How many calories are in one Kasha Knish?
Each kasha knish contains approximately 250-300 calories, depending on the exact size and amount of oil used. This recipe makes about 8-10 knishes.
Are Kasha Knishes healthy?
Kasha knishes can be part of a balanced diet. The kasha (buckwheat) is a nutritious whole grain, rich in fiber, protein, and minerals. However, the dough is made with refined flour and the dish contains oil, so they are best enjoyed in moderation.
Can I make the dough ahead of time?
Yes, the dough can be made up to 24 hours in advance. After kneading, wrap it tightly in plastic wrap and store it in the refrigerator. Let it come to room temperature for about 30-45 minutes before rolling.
What's the best way to reheat knishes?
The best way to reheat knishes is in an oven or toaster oven. Place them on a baking sheet at 350°F (175°C) for 10-15 minutes (or 15-20 if frozen) until heated through and the crust is crisp again. Avoid using a microwave, as it will make the dough soggy.
Why did my knishes burst open while baking?
Knishes can burst if the filling is too wet, if they are overfilled, or if the seams are not sealed properly. Ensure the filling is cool and not watery, and pinch all seams and ends very tightly before baking.
