How to Make Knishes

Food Network Magazine's recipe for traditional knishes.

From: Food Network Magazine

Related To:

Step 1:

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

Step 2:

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.

Step 3:

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.

Step 4:

Pinch the dough closed at the seam, then carefully turn the roll seam-side down on the parchment paper.

Step 5:

Pull on the ends of the dough and twist to seal; pinch off the excess dough.

Step 6:

Press the handle of a wooden spoon into the log to divide it into 3 even sections

Step 7:

Seal each piece closed by stretching the dough over the open sides; twist the dough and pinch off any excess.

Step 8:

Cut each piece in half with a sharp knife to make 6 knishes. They should be closed on one side.

Step 9:

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.

Shrimp Scampi Mac and Cheese

Healthy Lentil Chili

BLT Bean Salad

Pumpkin Chocolate Chip Cookies

Air Fryer Chicken Wings

On Tonight

Halloween Wars

Halloween Baking Championship

Diners, Drive-Ins and Dives

The Pioneer Woman

The Kitchen

Giada at Home

Kardea Brown

Ree Drummond

Ina Garten

Sunny Anderson

Bobby Flay

Valerie Bertinelli

Guy Fieri

Giada De Laurentiis

Molly Yeh

Step-by-Step Tutorials

Live Classes with Q&A

Sheet Pan Blackened Salmon with Garlicky Spinach

Mango Pomelo Sago

Autumn Vegetable Stir-Fry

Encore: Chicken and Herb Dumplings

Encore: Spicy Vegan Sloppy Joes

Waldorf Salad

Try Premium

Loaded Sweet Potatoes with Ground Turkey, Mushrooms and Spinach

Pomegranate and Fig Margarita (Sponsored)

Bacon Cheeseburger Dumplings with Spicy Soy Ketchup