How to Make Knishes
Food Network Magazine's recipe for traditional knishes.
Put the dough on a floured sheet of parchment paper; dust with flour. Stretch into a 6-by-8-inch rectangle, then use a rolling pin to roll into a 12-by-18-inch rectangle. (Photographs by Andrew McCaul)
Get the Recipe: Potato-Kasha Knishes
With the long side of the dough in front of you, shape the filling into a tight log, leaving a 2-inch border on the side closest to you and 1 1/2 inches on each end.
Use the parchment paper to help roll the dough around the filling, stretching the dough as needed to keep it tight. Brush off the flour as you roll.
Pinch the dough closed at the seam, then carefully turn the roll seam-side down on the parchment paper.
Pull on the ends of the dough and twist to seal; pinch off the excess dough.
Press the handle of a wooden spoon into the log to divide it into 3 even sections
Seal each piece closed by stretching the dough over the open sides; twist the dough and pinch off any excess.
Cut each piece in half with a sharp knife to make 6 knishes. They should be closed on one side.
With the cut side up, stretch the dough partly over the filling, leaving some exposed. Flatten each knish slightly so it is about 1 1/2 inches high.