Potato Knish

Assemble the knishes.

• Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
• Divide the dough in half. On a floured surface, roll one half into a large rectangle, about 12x16 inches, as thinly as you can.
• Spoon half of the cooled potato filling in a long log shape along one of the long edges of the dough, leaving a 1-inch border.
• Carefully roll the dough over the filling to form a tight log. Pinch the seam to seal.
• Using the side of your hand, pinch the log at 3-inch intervals to create 4 individual knishes.
• Cut the knishes apart at the pinched sections and tuck the ends under to seal. Place them on the prepared baking sheet.
• Repeat with the remaining dough and filling.

Bake the knishes.

• In a small bowl, whisk the egg with 1 tbsp of water to create an egg wash.
• Brush the tops of the knishes with the egg wash.
• Bake for 25-30 minutes, or until the knishes are firm and golden brown.
• Let them cool on the baking sheet for a few minutes before serving.